Recipe: Hungarian Stuffed Head of Cabbage with Sweet and Sour Sauce (using brown rice and tofu)

HUNGARIAN STUFFED HEAD OF CABBAGE

1 head cabbage, cored
2 cups cooked brown rice
Sea salt and freshly ground black pepper (to taste)
1 teaspoon minced fresh garlic
1/8 teaspoon minced fresh ginger
1 teaspoon sesame oil
1/4 teaspoon soy sauce
1/4 cup peas
FOR THE SWEET AND SOUR SAUCE:
2 teaspoons honey
1 teaspoon tamari sauce
1 teaspoon dried mint
1/4 teaspoon dried oregano
1/4 cup grated firm tofu
curly parsley (for garnish)

To remove the core from the cabbage, heat boiling salted water and cook the cabbage until it is tender. Drain the water and scoop out the center. Season the cooked rice with sea salt, pepper, garlic, ginger, sesame oil and soy sauce.

Stuff the rice into the cabbage and add the peas. Place the cabbage into a deep baking dish. To prepare the sauce, mix the honey, tamari, mint and oregano together.

Preheat your oven to 350 degrees F.

Cover the cabbage with the sweet and sour sauce and top with grated tofu.

Bake for 20 minutes. Garnish with the curly parsley.

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