Recipe of Healthy Cabbage Rolls with Tofu Any-night-of-the-week

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Before you jump to Healthy Cabbage Rolls with Tofu recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Cash.

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A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you're in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less energy. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is actually clean, which means that the motor needs to operate less often, will also save electricity.

As you can see, there are plenty of little elements that you can do to save energy, and also save money, in the kitchen alone. Green living is not really that difficult. Largely, all it requires is a little bit of common sense.

We hope you got benefit from reading it, now let's go back to healthy cabbage rolls with tofu recipe. To cook healthy cabbage rolls with tofu you need 16 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to make Healthy Cabbage Rolls with Tofu:

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

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