Stuffed Cabbage Leaves
Here comes something old-fashioned – a recipe your grandma would love and be surprised how much it tastes just like her own well-kept kitchen secrets. Hearty tofu meets cabbage meets tender potatoes. Yum!
For the cabbage and filling:
white cabbage, about 6-8 big leaves
tofu, 1 block of the natural kind, 2 blocks of the smokey one
1 red onion, finely chopped
tomato paste, 2 tbsp.
all-purpose flour, 3 tbsp.
soy flour, 2 tbsp.
breadcrumbs, 3 tbsp.
soy sauce, 1 tbsp.
pepper, salt to taste
curry powder, 1 tbsp.
water, 3 tbsp.
chili powder to taste
For the sauce:
olive oil, 2 tbsp.
all-purpose flour, 1 tbsp.
cornstarch, 1 tsp.
soy sauce, 1 tbsp.
vegetable broth, 1 cup
1/2-1 tsp. salt
pepper to taste
… and potatoes, depending on how hungry you are!
1. To easily peel off the cabbage leaves without ripping them, put the cabbage in hot water for a bit. Gently peel off the leaves, trying to keep them whole.
2. Crumble the tofu, using your hands or a fork. Put it in a frying pan with some olive oil and fry on medium heat for about 10 minutes (you might have to add more oil occasionally). Then add the onions and fry for another couple of minutes. Mix with tomato paste, breadcrumbs, water, soy flour, flour, salt, pepper, curry and chili powder. It should be sticky.
3. Meanwhile, boil water to cook the potatoes.
4. For the sauce, mix 2 tbsp. olive oil with 2 tbsp. flour, then put on a stove and gently heat (low to medium heat). When little bubbles emerge, add the vegetable broth, cornstarch, 1/2-1 tsp. salt and pepper to taste. Simmer on low heat for a couple of minutes until it thickens.
5. In a casserole dish, wrap your cabbage leaves. To do this, put 2-3 tbsp. of the tofu mass in the middle of the leaves and wrap them up, folding them on each end. When you’re done, pour the sauce over the leaves.
6. Put in the oven for about 20 minutes (180°C/350° Fahrenheit).