Tofu and Bulgar Cabbage Rolls

I was inspired by Jenn the Leftover Queen who recently posted her Golubki (Polish Cabbage Rolls). I had a hankering for some cabbage rolls. But I also wanted to make it low fat and healthier so I stuffed it with a bulgar wheat and tofu mixture. I have to say it turned out pretty good although next time I’d probably add something a bit more flavorful like just a touch of a strong blue cheese. Here’s the recipe I created:

16 cabbage leaves blanched to soften
1 large onion
5 cloves garlic
1 tbsp olive oil
1 cup chopped Italian parsley
1 tbsp rice vinegar
1 package Mori-Nu light firm silken tofu
2 cups cooked course bulgar wheat
1 8oz can tomato sauce

I started by carefully taking the cabbage leaves apart and blanching them in boiling water to soften. Next time I think I’ll steam the whole cored head as it would be easier to remove the leaves. I heated a pan, added the olive oil and sautéed the onions, garlic and most of the parsley. I reserved some for garnishing on top. This was cooked until softened. This mixture was added to the bulgar and tofu. I just mashed up the tofu with my hands with all the other ingredients. I also added salt and pepper and a bit of vinegar to the stuffing. These were rolled in the softened cabbage leaves, placed in a baking dish, and topped with the tomato sauce. Parsley was sprinkled on top and it baked for about 40 minutes at 375F.