This low-carb dish gets its protein from dried tofu, a super-firm product that is often available at natural food stores and some supermarkets.
As an alternative, use firm tofu, well-drained, or another tofu product such as aburage (fried bean curd).
This is an ideal way to use up leftovers, as the filling ingredients can be adjusted to what you have on hand. Shiitake mushrooms and bamboo shoots would be tasty additions. Add some starch with rice noodles or a small pasta such as orzo.
Stuffed Cabbage Rolls
Ingredients:
• 4 large whole cabbage leaves
• 2 tablespoons olive oil Filling:
• 1 carrot, peeled and shredded
• 1 stalk celery, peeled and shredded
• 1/2 cup bean sprouts
• 1/2 cup shredded dried tofu
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
Directions:
Bring a pot of water to a boil; add cabbage leaves and cook 5-10 seconds, until soft enough to roll (do not overcook). Drain. Combine ~ lling ingredients in a bowl; toss.
Top each cabbage leaf with a mound of filling. Roll up leaves, tucking in the ends. Secure with toothpicks, if needed. Heat oil in skillet over low to medium heat; add cabbage rolls and cook until golden.
Serves 4.
Approximate nutritional information, per serving: 130 calories, 10 g fat, 1.5 g saturated fat, 0 mg cholesterol, 350 mg sodium, 6 g carbohydrate, 2 g fiber, 3 g sugar, 6 g protein. Nutritional analysis provided by Joannie Dobbs, Ph.D., CNS.
The Buddhist Tzu Chi Foundation is an international nonprofit with a local office in Kaimuki. Its mission of community service includes the promotion of a healthy vegetarian lifestyle. To learn more, visit facebook.com/hawaiitzuchi or call 808-737-8885.
