Italian Stuffed Cabbage Recipe

Easy Cooking With Cabbage

Available all year round, cabbage is one of the vegetable world's most versatile greens — it's firm enough to toss into a stir-fry but can also be shredded for use in a salad. To shred cabbage, discard any bruised or limp outer leaves, set shiny side down and cut thin strips lengthwise. Then line up the strips and cut crosswise. Try this delicious take on an Italian favorite -- Stuffed Cabbage -- for dinner tonight!

Zoned Stuffed Cabbage
Serving: 1 dinner entrée

Ingredients
5 medium cabbage leaves, rinsed
1 teaspoon olive oil
1 medium onion, minced
3 black olives, pitted and finely chopped
1/2 tablespoon raisins, finely chopped
1/4 teaspoon paprika
1/4 teaspoon garlic powder or 1 clove garlic, minced
1/4 teaspoon sea or regular salt
8 ounces extra-firm tofu, drained and crumbled
1/2 cup tomato sauce
2/3 cup unsweetened applesauce

Instructions

1. In a covered glass bowl, microwave cabbage leaves in 1 tablespoon water for 4 minutes or until desired texture. Set aside to cool.
2. Heat oil in sauté pan over medium heat. Sauté onion, olives, and raisins for about 5 minutes or until onion turns translucent. Add paprika, garlic powder, salt, and pepper. Cook another 2 minutes.
3. Add tofu and 2 tablespoons of tomato sauce. Cook another 5 minutes.
4. Wrap filling in cabbage leaves. Serve with remaining tomato sauce.
5. Serve with applesauce for dessert