Savoy cabbage rolls with tofu and rice in tomato

Ingredients

For 1 serving

• Savoy cabbage150 g
• Tofu150 g
• Brown rice30 g
• Onion30 g
• Tomato passata150 g
• Parsley4 g
• Nutmeg1 pinch
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: October – March

Method

1. Bring a pot of water to the boil, salt it and cook the brown rice for 30 minutes, until tender; drain.
2. Meanwhile carefully detach 4 good savoy cabbage leaves and wash them; when the rice has a few minutes left, blanch them in the same water for 2 minutes, until pliable, then drain and shave down the thick central rib with a knife.
3. Drain and pat dry the tofu, crumble it into a bowl and mix it with the rice, chopped parsley, nutmeg, salt and black pepper.
4. Divide the filling among the leaves, fold the sides inwards and roll them up tightly.
5. Peel and chop the onion and fry it in the oil in a pan over medium-low heat for 3–4 minutes, until translucent; add the tomato passata and a pinch of salt and lay the rolls in it seam side down.
6. Cover and cook over low heat for 20 minutes, basting them now and then with the sauce, until the cabbage is tender and the sauce has thickened; add a splash of water if it gets too dry.