This delicious, light and nutrient dense recipe is perfect as a snack, makes a great starter, or as a main with some brown rice and sautéed veggies. I also like to create a dipping sauce, usually peanut butter based a bit like my peanut chilli sauce, to dip them in.
1 md Cabbage
600 grams Firm tofu, crumbled
2 Tbsp Olive oil
1 Celery stalk, chopped
1 tsp Basil
1/2 tsp Ground cinnamon
1 tsp Dried thyme leaves
1/4 tsp Cloves
1/4 tsp Celery seed
4 Tbsp Tamari
100 grams Tomato paste
400 grams Brown rice, cooked
60 grams Walnuts, chopped
Cut the core out of the cabbage and discard.
Place the cabbage, stem end down, in a saucepan. Place approximately 1 inch of water in the bottom of the pot. Cover and bring the water to a boil. Reduce the heat to a simmer and steam the cabbage for approximately 10 minutes.
Remove the cabbage, set aside and let cool for easier handling.
While the cabbage is cooling, heat the olive oil in a large frypan over medium to high heat. Add the onion, celery, herbs and spices and sauté until the onions begin to become tender.
Reduce the heat to medium and add the crumbled tofu to the frypan and stir through.
Add the tamari, tomato paste, cooked brown rice, and chopped walnuts, mix together well and remove from heat.
Carefully peel all the leaves away from the steamed cabbage.
Inside each of the larger leaves, place one small leaf. Cut away the thick, tough part of the leaves.
Drop one heaping tablespoon of the filling into the centre of each small leaf.
Fold both the top and the bottom of the large leaf over the filling, then fold the two sides over the seam.
Place each cabbage roll seam side down into a bamboo steamer, steam over boiling water for 7 to 10 minutes or until the rolls are tender. Note, you may need to cook in batches depending on how large your steaming basket is.
Serve the cabbage rolls how with tamari as a dipping sauce, or preferred dipping sauce.