Name: Tofu Stuffed Cabbage
Yield: 4 servings
Ingredients: 5 large raw cabbage leaves; 12 ounce firm tofu; 1/2 cup tomato sauce (low sodium); 1/2 cup chopped onion; 3 olives (small); 1/2 tablespoon raisins; 1/4 teaspoon paprika; 1 garlic; 1/3 tablespoon olive oil; 1 apple (medium)

1
Preheat oven to 350 degrees F. Rinse cabbage leaves and trim the tough rib ends. Boil or steam leaves for about 5-7 minutes until pliable. Set aside to cool. You can use firm or extra firm tofu. Drain tofu and pat dry with paper towels; crumble and set aside. Finely dice olives and raisins; mince garlic. Heat oil in a nonstick skillet to medium heat; add onions, olives, raisins and minced garlic and saute for about 2-3 minutes until onions are translucent. Add tofu and 4 tablespoons of tomato sauce to mixture and cook for about 4-5 minutes more. Divide tofu filling into even portions and fill each cabbage leaf; roll each one and top with the remaining tomato sauce. Place rolls in an oven proof casserole and bake about 8-10 minutes until heated through.

Tofu Stuffed Cabbage

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