Cabbage Rolls With Tofu And Mushroom Filling

A dish rich in protein and can be served as an appetizer or dinner.

Have you ever made a side dish with rolls like this? Indeed, this dish looks a little complicated. But it is suitable to be a good variation on the dining table.

This time I have a supply of white cabbage, or Chinese cabbage. You can use any type of cabbage as long as it has leaves wide enough to wrap the filling later.

This cabbage roll dish is actually easy to make. However, to roll the filling requires precision so that later the cabbage used to roll the filling does not break and the filling does not become messy.

For the filling of this cabbage roll, I use Tofu and mushrooms. You can use your own choice of filling.

This cabbage roll dish is perfect for a diet menu because it is rich in protein. In addition, this menu is also suitable as an appetizer or even a dinner menu served with rice. Let's make it!

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The Ingredients

• 12 pieces of Chinese cabbage
• 100 grams of tofu
• 100 grams of mushrooms

• 2 bay leaves
• a thumb size of ginger, flattened
• 20 grams of garlic
• 20 grams of shallots
• 1/2 tsp of salt
• /2 tsp of pepper powder
• 1/2 tsp of coriander powder

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Soy Sauce Ingredients

• 3 tbsp of sweet soy sauce
• 20 grams of garlic
• 20 grams of shallots
• chili according to taste
• 1/2 tsp of salt
• 1/2 tsp of coriander powder
• 1/2 tsp of pepper powder
• 1 cup of water

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Cooking Instructions

STEP 1

Prepare the cabbage. Choose a wide cabbage leaf with no holes in it to avoid damage when rolling the filling later. Discard the bottom of the hard cabbage leaf. Don't forget to wash the cabbage leaf thoroughly.

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STEP 2

Boil water with a little salt. Then, blanch the cabbage leaf for about 3 minutes. Their color will also be good.

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STEP 3

After the cabbage leaf is blanched, soak the cabbage leaf in ice water so that it doesn't become soft. Set aside.

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STEP 4

Mash the tofu using only a fork. Set aside.

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STEP 5

Finely chop the mushrooms. Set aside.

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STEP 6

Heat a little oil in a pan. Then, add chopped garlic, chopped shallots, flattened ginger, with bay leaves. Stir-fried for a while.

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STEP 7

Add chopped tofu and also chopped mushrooms. Stir well. Then cook them for about 5 minutes. Do not add more water because mushrooms already contain water. Once cooked, remove and drain them.

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STEP 8

It's time to roll the tofu and mushrooms filling. Prepare a cutting board. I use a wooden cutting board. Then, prepare the cabbage leaves that will be used to roll the tofu and mushroom filling.

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STEP 9

Start rolling the filling. Put a tablespoon of filling on the end of the cabbage. Place it in the middle of the cabbage so that the right and left sides of the cabbage leaves can be used to cover the filling.

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Bring the right and left sides of the cabbage to the middle. Make sure the filling can be covered by the right and left sides of the cabbage leaves.

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Fold the top of the cabbage leaves to the middle. Then start folding the cabbage into nice cabbage rolls.

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If the cabbage rolls break easily, then you should reduce the amount of filling.

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STEP 10

Prepare a pan to toast the cabbage rolls. Use a little oil for toasting. Add the cabbage rolls carefully to the hot pan so they don't get damaged.

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Cook the cabbage rolls until they are slightly browned.

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STEP 11

Make the soy sauce. Saute the chopped garlic and chopped shallots, also the chilies, and salt. Add water, also the pepper and coriander powder. Then bring them to a boil. You can add cornstarch if you like a thick sauce.

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SERVING

Serve the cabbage rolls with soy sauce, or with other sauces according to your taste.

I love the combination of these cabbage rolls. I make these cabbage rolls as side dishes with rice, for dinner!

Would you like to try this menu for a variety on your colorful dining table?

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Best Regards,
Anggrek Lestari

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