Vegetable cabbage rolls
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Inspired by this recipe and our love for lettuce wraps at P.F.Chang’s, we decided to make cabbage rolls. We were pleasantly surprised at how easy and delicious they turned out! Cabbage has a distinct aroma and taste that we have a love/hate relationship with – it is a good source of Sinigrin which is a glucosinolate that has cancer-preventive benefits.
Initially, while peeling the cabbage leaves, it was difficult to get them apart without a tear. They were definitely not as intact as we’d have liked. Then, I started peeling the leaves under gushing tap water which made the entire process easier and quicker without any damage to the leaves. Also, once you boil the cabbage leaves, they turn into a beautiful bright green and translucent with all their veins visible.
Cabbage Rolls
By
Published: February 3, 2012
- Yield: 6 (6 Servings)
- Prep: 20 mins
- Cook: 40 mins
- Ready In: 60 mins
Inspired by this recipe and our love for lettuce wraps at P.F.Chang’s, we decided to make cabbage rolls. We were pleasantly …
Ingredients
- 1 block tofu extra-firm
- 1 medium cabbage
- salt to taste
- 4 teaspoons olive oil
- 1 medium onion finely chopped
- 2 garlic cloves or Garlic paste
- pepper freshly ground
- ginger
- 1 box white mushrooms
- 1 cup Thai coriander-peanut sauce optional
- Sriracha Sauce optional to serve
- 1 carrot optional to serve
Instructions
- Finely cube the tofu into 1/4″ in size
- Heat 2 teaspoons of oil in a pan and sauté the tofu for over 20 – 25 minutes till they turn golden brown. Do not stir too often initially till they get firm so as to avoid smashing them and once golden brown set aside
- While the tofu gets cooked, peel 6 large outer leaves off the cabbage head without damage and set aside. This task is easier than it seems at first – make a small cut near the top of the cabbage head and try to make a small opening by peeling the leaf. Place the cabbage head with the opening facing upwards, under running water and the pressure from the weight of the water will completely separate the leaf from the cabbage head without tearing the leaf
- Bring a large pot of salted water to boil over high heat. Also, have a large bowl of chilled water on the side
- Add the peeled cabbage leaves one or two at a time (based on the size of the pot) in the boiling pot for over 2 minutes (if you use the more harder leaves on the inside of cabbage, you might have to cook for over 3 minutes)
- Remove them and place them in the cold water. You will notice that the cabbage leaves turn translucent as they get cooked. After 10 – 15 seconds, place these leaves on a kitchen towel to dry and set aside
- Heat 2 teaspoons of oil in a pan, add thinly chopped onions, garlic and ginger and sauté till they are brown
- Add finely chopped mushrooms and the remaining cabbage to this mixture and cook for ~3 minutes till vegetables get cooked. You can also add carrots to this mixture
- Add the tofu to this mixture and cook for another minute and set aside
- Lay the cabbage leaves, with the inside facing up, on a cutting board, put some Thai coriander-peanut sauce (optional), place the filling and roll up each leaf into a cylinder, cut them into 2 and place them upside down
- Garnish with Sriracha sauce and thin slices of carrot and serve with a Thai coriander-peanut sauce
this looks fantastic, guys! can’t wait to try it out!