BBQ'd Red Cabbage Rolls with Smoked Tofu and Vegetables
I promised myself I wouldn’t reference the weather..but how can I not when the sun has been shining so brightly?! Now, I probably shouldn’t go too wild, but…It’s been so long since we’ve had a bbq in our little house, I feel we deserve a little Al Fresco loving! This week, from my magical box of goodies I’m going to make some smoked tofu and vegetable red cabbage rolls.
If tofu isn’t your thing, you could sub in some pre roasted mushrooms or even some meat. (Chicken or Pork works well with this recipe)
I think this is the perfect way to utilise some of the fab ingredients we’ve got going on in the Petite Produce Box this week. Lots of versatile veggies to be quickly flash fried or made into interesting salads! You could eat these cabbage rolls hot along side some Miso Maple glazed chicken or cold at a picnic, if they survive a night in the frigde. They're perfect for a midnight snack :)
Smoked Tofu and Vegetable Red cabbage rolls
Serves 4 (2 Each)
- 8 Large Red Cabbage Leaves and a little light oil for brushing
For the filling
- 100g of roughly grated smoked tofu
- 125g (half the bag) of Te Manaia Mung Beans
- 1 cup of grated carrots (about two carrots)
- 1 teaspoon of finely grated ginger
- ½ cup of finely chopped coriander..leaves and stalks
- 2 tablespoons of tamari
- 1 teaspoon of sesame oil
- 1 tablespoon of rice wine vinegar
- ½ teaspoon of sugar
- 1 teaspoon of cornflour
Bring a large saucepan of water to the boil add the cabbage leaves and turn the heat off. Set aside for 2 mins. The leaves should be tender but not soggy. Drain well and rinse under cold water until completely cold. Set aside and leave them to dry.
For the filling, pop all the tofu and veggie stuff in a bowl and toss together lightly to combine. In a separate little bowl put the rest of the ingredients, whisk together and then pour the mix over the veggies. Season with a little salt and pepper and stir to coat all the vegetables.
Place about ½ cup of mix at the bottom of the cabbage leaf and try and keep the mix as compact as possible for rolling in a sort of oval shape. As you roll tuck in the sides and do one flip over. (You may have some escapees (you may even have a neater way of doing this than me, I’m a bit of an animal) but don’t worry as you are going to roll them in foil for the bbq anyway).
Repeat with the remaining leaves and the rest of the filling.
Use 8 pieces of foil (big enough to fully wrap the rolls). Brush each piece of foil with a little oil and roll each cabbage roll in the foil, twist the package firmly at the ends to seal. Preheat the bbq to medium and cook for 10 mins and serve with sunshine.