Fat-Free, No Oil Cabbage Rolls (Japanese Style)

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READY IN: 1hr 20mins
SERVES: 3
YIELD: 3 rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak shiitake mushroom in warm water to softened.
  • Wash cabbage leaves.
  • Microwave wet cabbage leaves in microwave until wilted.
  • Alternatively boil cabbage leaves until wilted.
  • Remove veins of cabbage.
  • If using soft, silken tofu, freeze for 72 hours or use firm tofu.
  • Press the tofu between layers to drain excess water.
  • Mash the tofu with a wooden spoon or mash in a food processor/blender.
  • Add the egg, salt, soy sauce, and potato starch/cornstarch.
  • Mix until well blended.
  • Mince the mushroom and add to the tofu mixture.
  • Mix until well blended.
  • Place equal amount of filling in each cabbage leaf. Make more filling if needed, depending on size of your cabbage leaf.
  • Roll tightly secure seams with toothpicks. Make sure to fold in the edges.
  • Tie with kampyo if available.
  • Mix together 1 tsp soy sauce, 4g potato starch, stock, and sake .
  • Cook cabbage rolls in stock over low heat for about 20 minutes.
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