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Asian Stuffed Cabbage Rolls

Here’s a twist on rolled lasagna, Asian-style. A bit of fussing to set them up, but then into a pan and out of sight and mind while baking. Low fat, high flavor!

Source: babble.com (Entered by Lara Rasmussen Anderson)
Serves: 3-4


Ingredients
1 lb marinated tofu (see Ginger Garlic Marinade)
1 cup carrots, shredded
1 cup cooked brown rice
4-5 cloves garlic, minced
2 Tbsp ginger, finely minced or grated on a microplane
1 small onion, minced (or finely sliced green onion)
3 Tbsp tamari or soy sauce
2 Tbsp toasted sesame oil
1-2 splashes seasoned rice vinegar
1 tsp chili sauce or pinch red pepper flakes (optional)
salt and pepper, to taste
1 head Napa cabbage leaves

Step by Step Instructions
  1. Prepare marinaded tofu (see recipe section for Ginger Garlic Marinade)
  2. Preheat your oven to 400 degrees.
  3. In a large mixing bowl, prepare your filling by combing your tofu, carrots, rice, garlic, ginger, onion, tamari), sesame oil, chili sauce or red pepper flakes (optional) and a pinch of salt and black pepper.
  4. Take the leaves from your cabbage and roll with a rolling pin to make leaves more pliable.
  5. Add filling to your leaves and tightly and carefully roll up and place side by side in a large baking dish.
  6. Pour 1 cup of water over cabbage and cover with aluminum foil. Bake in your preheated oven for about 30-35 minutes or until completely cooked through. Serve with juices from baking dish and additional chili sauce.
  7. Time saving tip: Prepare rolls ahead of time (without water) and refrigerate until ready for baking.

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