INGREDIENTS

INSTRUCTIONS

Cut the core out of the cabbage and discard it.Place the cabbage, stem end
down, in a large kettle. Place about 1 inchof water in the bottom of the
ketle. Cover and bring the water to a boil. Reduce the heat to a simmer and
steam the cabbage for about 10 minutes.
Remove the cabbage and let it cool for easier handling. Save the remaining
water for use in soups or stews, if desired.
While the cabbage cools, drop the crumbled tofu into the 6-8 cups boiling
water. Bring the water back to a boil andlet the tofu cook for 1 minute.
Drain the tofu through a colander lined with a clean dishtowel. Run cold
water over the tofu to cool it off for easier handling. Twist the towel
containing the tofu and pres sit to squeeze out the excess water. The
pressed tofu should have a firm, ground-beef-like texture. Set the tofu
aside while you prepare the remaining ingredients.
Heat the olive oil in a large skillet. Add the onion, celery, herbs and
spices. Saute until the onions begin to get tender. Add the pressed tofu to
the sasuteed vegetables and stir over medium heat for a couple of minutes.
Add the tamari, tomato paste, rice, and nuts.
Mix well and remove from heat.
Carefully peel the leaves away from the steamed cabbage. Inside each of
teh larger leaves, palce one small leaf. Cut away the thick, tough part of
the leaves.
Drop one heaping tablespoon of the tofu-rice filling into the center of
each small leaf. Fold both the top and the bottom of the large leaf over
the filling, then fold the two sides over the seam. Palce the cabbage rolls
seam side down on your table or countertop.
Mix together the tomatoes and sauerkraut and place half of the mixture in
the bottom of a large, shallow baking dish or in two 7- x 11-inch baking
dishes. Set the cabbage rolls seam side down on top of the
tomato-sauerkraut mixture over the cabbage rolls.
Cover the baking dish(es) with aluminum foil and bake at 350 deg for 45-60
minuts, oruntil the cabbage is tender. Uncover the cabbage rolls during the
last 10 minutes of baking.
From the files of DEEANNE

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