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Provided by Cape Coral Center, U.S.A. |
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 Ingredients |
 1 head of large white cabbage
4 pieces of tofu
100 g (3.5 ounces) ham paste
¼ onion
1 small bag of bean thread
1 tablespoon of oil
Vegetarian natural seasoning, black pepper, salt
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Directions |
a) Filling:
Put tofu into a cheesecloth bag and squeeze to get the water out. Blend tofu until smooth.
Chop onion finely and mix with the tofu.
Put black pepper, salt, and seasoning into ham paste then mix well.
Wash bean thread then cut into 1 cm long pieces, mix them with tofu and put aside
b) Cabbage:
Trim off the green part of cabbage and then separate cabbage leaves with care as to not rip the cabbage leaves. Parboil cabbage leaves into boiling water will be soft and easy to roll. Next, cut the leaves into halves and trim off the middle part.
Lay out the cabbage leaves, put one spoon of filling inside one of the cabbage leaves, and roll it. Repeat for all cabbage leaves. After finishing the rest of filling, put the cabbage rolls into the steamer and steam for 10 minutes (if the water is boiling).
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| Comments |
It can be eaten with soya sauce and a little bit of chili if desired.
If we want to make soup, then we use the boiling water from the cabbage and add some vegetarian seasoning, green onion, and coriander for taste. We then put the cabbage rolls in the soup, and we will have a delicious soup.
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