Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, healthy cabbage rolls with tofu. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Healthy Cabbage Rolls with Tofu is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Healthy Cabbage Rolls with Tofu is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook healthy cabbage rolls with tofu using 16 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Healthy Cabbage Rolls with Tofu:

1. Prepare 300 grams Firm tofu
2. Take 2 Fish sausage
3. Take 8 leaves Cabbage
4. Make ready 1/2 medium Onion
5. Get 1 Egg
6. Make ready 1 2/3 tsp Salt (to pre-season)
7. Make ready 2 strips Dried kanpyo gourd strips（if you have them）
8. Get 300 ml Water
9. Get 2 tsp Instant bouillon granules
10. Make ready 1 pack Shimeji mushrooms
11. Take 1 can Canned crushed tomatoes
12. Make ready 2 tbsp plus Ketchup
13. Get 2 leaves Bay leaf
14. Make ready 1 Salt and pepper - for final seasoning
15. Take 1 Grated cheese
16. Take 1 Dried parsley

Instructions to make Healthy Cabbage Rolls with Tofu:

1. Tear the tofu into rough chunks, wrap in kitchen paper towels and place in a heat-proof container. Microwave for 5 minutes in a 600 W oven to get rid of the excess moisture.
2. Cool the tofu in a sieve.
3. Peel the leaves off the cabbage one at a time. This is easier and neater if you cut through the root end of the stalks first.
4. Put the cabbage leaves on a slightly moistened heatproof plate, cover with a moistened kitchen paper towel and microwave for 5 to 7 minutes at 600 W.
5. The microwave time may vary depending on the size of the cabbage leaves, so adjust accordingly. The leaves should be soft enough to wrap around the filling.
6. In the meantime, finely chop the onions, cut the root end off the shimeji mushrooms and pull apart, and cut the fish sausage into wrappable lengths.
7. If you are using fat fish sausages, cut them in half lengthwise.
8. When the cabbage leaves have cooled, shave off some of the thick stalk. Chop up the shaved off stalk part to put into the cooking liquid.
9. When the tofu has cooled transfer to a bowl, add the onion and pre-seasoning salt and mix well with your hands. Divide into 8 portions.
10. Put the mixture from Step 9 along with a piece of sausage on the front half of the cabbage, roll once then fold in the right side of the leaf.
11. Roll again and fold over the left side of the leaf, and finish rolling. Put the rolled seam side down and tie securely with a piece of the kanpyo gourd strip.
12. Put the cabbage rolls from Step 11, the water and bouillon into a pot and bring to a boil over high heat. Add the chopped up cabbage stalk and close with a tight fitting lid. Simmer on low heat for 40 minutes.
13. Adjust the seasoning at the end with salt and pepper. Serve on a plate, optionally sprinkled with grated cheese and parsley, and it’s done.
14. Ready to serve and ENJOY!

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