I love cabbage rolls. Last week I posted my stuffed version, and said I would post the lazy version. So here it is! It’s not as pretty to look at, but it tastes just as good!

Some of the health benefits of this recipe include intestinal and eye health, weight loss and anti-aging properties. Mine are gluten-free and this one is vegan as well.

Unstuffed cabbage rolls with tofu

Note

Ingredients

Garlic and Onions

Directions

Cabbage chopped for cabbage rolls

Note: You may need to split this into two sauce pans depending on the size of your pans.

  1. Prep:
    • Tofu: Marinate for a minimum of 1 hour ahead of time with 1 tablespoon of olive oil, salt, pepper, ½ cup of the strained tomatoes, 2 cloves of garlic, 2 tablespoons of basil, ¼ of the onion and if using: 1 tablespoon of the balsamic vinegar and 1 teaspoon of cayenne pepper.
  2. Cook the rice according to the package.
  3. Core and chop the cabbage into small pieces.
  4. Sauté the remaining garlic and onion 1 tablespoon of olive oil over medium-heat in a deep pan or pot until onions are brown. Add in the strained tomatoes, Roma tomatoes, remaining salt, pepper and the majority of the basil.
  5. Add tofu and cabbage and cook for 10 minutes.
  6. Next, add the basil and rice and cook for 5 minutes.
  7. Serve while it’s still warm.

Approximate nutritional information for 1 serving (Based on brands and amounts used in the recipe)

Check out some more of my recipes if you need some cooking inspiration.

Stay safe and well everyone!

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