Ingredients

Ingredients:

Cooking spray

2 cup celery, diced

½ lb onion, finely diced

¼ cup shallots, diced

1 lb sliced mushrooms

½ lb carrots, peeled and diced

1 lb red peppers, diced

1 cup canned black beans, rinsed

2 Tbsp minced garlic

9 oz firm tofu, cut into ¼-inch dice

3 Tbsp Parmesan cheese

8 cabbage leaves

1 cup tomato sauce

⅓ cup chopped parsley

1 ⅓ cups cooked brown rice

Pinch white pepper

Preparation

Procedure:

  1. Preheat oven to 350ºF.
  2. Spray a non-stick sauté pan with cooking spray and sauté celery, onions, shallots, mushrooms, carrots and peppers over medium heat, until tender.
  3. Combine all vegetables, spices, rice, cheese, beans, and tofu; mix well.
  4. Steam cabbage and lay out leaves. Place ¾ cup mixture in center.
  5. Fold 1 flap over filling and then fold in sides and roll cabbage over.
  6. Spray a 9x13-inch pan with cooking spray and place cabbage roll seam side down.
  7. Repeat with remaining leaves and mixture. Pour a small amount of water (approx. ¼ cup) in pan and cover with foil.
  8. Place in a 350ºF oven for 40-50 minutes until cabbage is hot.
  9. Top each cabbage roll with 2 Tbsp of tomato sauce.
  10. Garnish