Organic Stuffed Cabbage with Tofu (Low Fat & No added Sugar)

[Guest guest]

INGREDIENTS:

1 organic cabbage

1 lb organic firm tofu, drained and crumbled

1/2 cup uncooked organic brown rice

1 organic onion; finely chopped

1/2 cup organic homemade no salt tamotoes juice

1/2 teaspoon organic ground black pepper

1/2 cup organic parsley; finely chopped

3 tablespoon organic extra virgin olive oil

3 cups hot homemade no salt vegetable stock

(homemade veggie stock - 1 organic onion, 4 organic celery stalks, 3

cloves organic garlic, 1 organic potatoe, 2 organic carrots, 4 cups

spring water, 1/2 bunch organic parsley & 1 tablspoon olive oil made

3 1/2 cups stock)

1 1/2 tablespoon organic all purpose flour

1 organic brown egg large, room temperature

1 organic lemon juice, room temperature

 

METHODS:

Place cabbage head in boiling water and boil for 8 minutes.

Run under cold water, separate leaves and drain well.

Combine tofu, rice, onion, tomatoes juice, pepper, parsley

and 1 tablespoon olive oil.

Place about 2 tablespoons of filling in cup part of each cabbage

leaf.

Loosely fold over sides of each leaf; roll up.

Use toothpick to hold the end.

Pack cabbage rolls tightly into a casserole or baking pan.

Pour veggie stock and remaining olive oil.

Bake, covered, in moderate oven for about 1 1/2 hour,

or cook over a low heat for about 1 to 1 1/2 hour, or until tender.

Arrange cabbage rolls in deep serving dish.

Prepare avgholemono sauce:

Mix flour with 1/4 cup cold water; add to pan juices, stirring.

Simmer for 5 minutes.

Beat eggs with 2 tablespoons water.

Add gradually hot sauce and lemon juice.

Stir sauce in top of double boiler until it has slightly thickened.

Keep heat very low and remove immediately when thickening starts.

Pour over cabbage rolls.

Serve hot.