Ingredients
- 30 oz Eden Spanish Rice & Pinto Beans, 2 cans, or Mexican Rice & Black Beans
- 1 medium onion, diced
- 2 tsp Eden Extra Virgin Olive Oil
- 1 cup Eden Sliced Shiitake Mushrooms
- 2 cloves garlic, minced
- 1/2 tsp organic chipotle pepper
- 1 1/2 Tbsp Eden Tamari Soy Sauce
- 6 pieces Eden Dried Tofu
- 2 tsp Eden Toasted Sesame Oil
- 1 Tbsp organic tomato paste
- 1/2 cup organic tomato juice
- 1 head of green cabbage, remove hard outer leaves and discard
- 1/2 cup any Eden Crushed Tomatoes
- 1 1/4 cups organic tomato juice
- 1/2 tsp Eden Sea Salt
Directions
Core cabbage by cutting deep into the base of the head with a paring knife and discard. Bring 3 inches of water to a boil in a deep pot. Place cabbage head in the water, cover and boil 10 minutes. Remove and cool under cold water. Peel off 18 whole leaves from head with tongs. Remove hard vein of leaves by making a V cut. Set aside leaves and removed pieces.
Squeeze mushrooms and reserve water, dice and set aside. Combine the mushroom water with tomato juice and marinate dried tofu in it. Sauté onions, garlic and shiitake in olive oil for 3 minutes. Place in a bowl with the rice and beans and tamari. Gently squeeze tomato marinade out of the dried tofu and reserve liquid. Coarsely grate the dried tofu on a cheese grater and sauté in sesame oil with tomato paste and chipotle. Add to the rice and bean and mix well.
Place 1/4 to 1/3 cup of the rice filling in the center of each cabbage leaf. Fold right and left edges of leaf in toward the center. Roll the leaf forward tucking in sides until completely rolled. Repeat until all leaves are stuffed. Place the cut cabbage portion that was removed from each leaf in the bottom of a 6 to 8 quart heavy pot along with the stuffed cabbage rolls. Mix the crushed tomatoes, 1 1/4 cups tomato juice, including the dried tofu reserved tomato marinade, and sea salt. Pour over the cabbage rolls. Bake at 325° for 1 hour 45 minutes. Periodically check the pot that there is enough liquid. Add more tomato juice/water as needed. When tender, plate, pour the liquid over. Serve.
NOTE: This dish can be slowly simmered on the stovetop until tender instead of baking. However, place a couple of whole leaves on the bottom of the pot to prevent scorching before cooking. Periodically check hat there is enough liquid. More tomato/water can be added if needed.
Yields: about 18 cabbage rolls
Nutritional Information
Per serving - 98 calories, 2 g fat (22% calories from fat), 5 g protein, 14 g carbohydrate, 4 g fiber, 0 mg cholesterol, 323 mg sodium