This cabbage roll recipe takes tradition and tweaks it a bit. The original center filling (beef) is replaced with crumbly tofu and savory veggies. The overall flavor of this dish is tomato-y and hearty, perfect for a rainy or cold day or if you want to feel full and nourished at the same time.
Regular green cabbage is what I used for this recipe, but I might try this recipe out again with Chinese cabbage. The reasoning behind this is I think the leaves on a Chinese cabbage will be easier to pluck than a regular green cabbage.
If you are vegan, you can replace the egg with 3 tbs of Aquafaba (juice from a chickpea can).
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