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Tofu Stuffed Cabbage



  • 5 large raw cabbage leaves
  • 12 ounce firm tofu
  • 1/2 cup tomato sauce (low sodium)
  • 1/2 cup chopped onion
  • 3 olives (small)
  • 1/2 tablespoon raisins
  • 1/4 teaspoon paprika
  • 1 garlic
  • 1/3 tablespoon olive oil
  • 1 apple (medium)

Nutrition Information

  • calories 350
  • protein 30 g
  • carbohydrate 32 g
  • fat 13 g
  • satfat 2 g
  • sodium 510 mg
  • fiber 7 g
  • sugars 13 g
  • cholesterol 0 mg

How to Make It

  1. Preheat oven to 350 degrees F. Rinse cabbage leaves and trim the tough rib ends. Boil or steam leaves for about 5-7 minutes until pliable. Set aside to cool. You can use firm or extra firm tofu. Drain tofu and pat dry with paper towels; crumble and set aside. Finely dice olives and raisins; mince garlic. Heat oil in a nonstick skillet to medium heat; add onions, olives, raisins and minced garlic and sauté for about 2-3 minutes until onions are translucent. Add tofu and 4 tablespoons of tomato sauce to mixture and cook for about 4-5 minutes more. Divide tofu filling into even portions and fill each cabbage leaf; roll each one and top with the remaining tomato sauce. Place rolls in an oven proof casserole and bake about 8-10 minutes until heated through.