Vegetarian Cabbage Rolls
Yields 10 cabbage rolls
COST: $2.17
5 rolls (serves 2)
Calories: 186
Fat: 7g
Carbohydrates: 23g
Protein: 9g
Fiber: 5g
Sugar: 15g
Sodium: 493mg
6 ounces firm tofu
2 teaspoons olive oil
1 clove garlic, minced
1⁄2 red onion, chopped
1 cup crushed tomatoes
1⁄2 green bell pepper
1⁄2 teaspoon ground cumin
1⁄8 teaspoon (or to taste) paprika
10 boiled cabbage leaves
6 ounces tomato sauce
3 ounces water
2 tablespoons white vinegar
2 teaspoons granulated sugar
Preheat oven to 350°F. Spray a large baking sheet with nonstick cooking spray.
Drain the tofu and dice into small pieces. Heat the olive oil in a medium-sized frying pan. Add the garlic and red onion. Sauté until the onion is tender. Crumble the tofu into the frying pan. Add the tomatoes and green pepper, mashing the tomatoes with a spatula to break them up slightly. Stir in the ground cumin and paprika.
Lay a cabbage leaf flat on the counter. Spread 2 heaping tablespoons of filling in the middle (the exact amount needed will depend on the size of the cabbage leaf). Roll up the bottom, tuck in the sides, and continue rolling up to the top. Place the roll in the baking dish, with the seamed section on the bottom.
In a small bowl, mix together the tomato sauce, water, white vinegar, and sugar. Pour over the cabbage rolls. Place the dish in the oven and bake the cabbage rolls for 40–45 minutes.
Freezing Cabbage Rolls
Frozen cabbage rolls reheat very nicely, making a quick and easy dinner for busy weeknights. Allow the cooked cabbage rolls to cool and place in resealable plastic freezer bags with a small amount of tomato sauce. Thaw before reheating.
