{"id":45,"date":"2008-02-19T23:05:00","date_gmt":"2008-02-19T23:05:00","guid":{"rendered":"http:\/\/greginnd.com\/gregcooks\/?p=45"},"modified":"2008-02-19T23:05:00","modified_gmt":"2008-02-19T23:05:00","slug":"tofu-and-bulgar-cabbage-rolls","status":"publish","type":"post","link":"http:\/\/greginnd.com\/gregcooks\/2008\/02\/tofu-and-bulgar-cabbage-rolls\/","title":{"rendered":"Tofu and Bulgar Cabbage Rolls"},"content":{"rendered":"

\"\"<\/a>I was inspired by Jenn the Leftover Queen who recently posted her Golubki<\/a> (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:<\/p>\n

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<\/p>\n

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 saut\u00e9ed 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.<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[],"tags":[93,92,94],"class_list":{"0":"post-45","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"tag-bulgar","7":"tag-cabbage-rolls","8":"tag-tofu","9":"entry"},"_links":{"self":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts\/45","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/comments?post=45"}],"version-history":[{"count":0,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/posts\/45\/revisions"}],"wp:attachment":[{"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/media?parent=45"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/categories?post=45"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/greginnd.com\/gregcooks\/wp-json\/wp\/v2\/tags?post=45"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}