Tofu Stuffed Cabbage Rolls Recipe
1/4 cup white rice, cooked without salt
1 head green cabbage, cored
1 tablespoons olive oil
1 onion, chopped
1/2 cup green bell pepper, chopped
6 cloves garlic, minced
1 pound firm tofu, drained and crumbled
1 (8 ounce) can tomato sauce
1/4 cup raisins
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
Nonstick cooking spray
Preheat oven to 350 degrees. Spray a large baking dish with nonstick cooking spray. Steam cabbage about 5 minutes over boiling water. Cool and carefully remove large outer leaves. Heat olive oil in a large nonstick skillet over medium heat until hot. Saute onion for 2-3 minutes, add bell pepper and continue cooking about 3-5 minutes. Add garlic and cook another 2 minutes. Add tofu and rice to the onion mixture and gently stir. Add 1/2 of the tomato sauce, raisins, paprika, salt and pepper and mix well.
Place 2-3 tablespoons of the filling in the center of each cabbage leaf and roll tightly. Place the stuffed cabbage leaves seam side down in the baking dish. Combine the remaining tomato sauce and 1/2 cup water and mix well and pour over the stuffed cabbage rolls. Bake for 1 hour.
Makes approx. 6 Servings
Serving Size: 5 stuffed rolls
Nutrients per serving:
Calories: 136
Total fat: 6 grams
Saturated fat: 1 grams
Cholesterol: 0 mg
Sodium: 417 mg
Carbohydrate: 15 grams
Protein: 8 grams
Dietary fiber: 3 grams
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