Tofu and Herb Stuffed Cabbage with Turned Vegetables

Ingredients

1 serving

• firm tofu80 g
• egg whites120 g
• cooked chickpeas70 g
• green cabbage150 g
• carrots100 g
• turnips100 g
• button mushrooms80 g
• vegetable stock200 ml
• nutritional yeast8 g
• mixed fresh herbs15 g

Method

1. 1

   Separate 6 large green cabbage leaves (150 g) and blanch them for 3 minutes in boiling salted water, then plunge them into iced water to set the green and make them pliable.

2. 2

   Cut out the thick central rib of each leaf: it is what stops them folding.

3. 3

   Slice the mushrooms (80 g) and dry-fry them for 7 minutes, with no fat, until they colour: this is the only source of roasted flavour in this fat-free dish.

4. 4

   Press the firm tofu (80 g) for 10 minutes, crumble it and mix it with the mushrooms, the chickpeas mashed with a fork (70 g), the nutritional yeast (8 g) and the chopped herbs (15 g).

5. 5

   Fold in the egg whites (120 g) and season boldly: the stuffing should taste over-salted raw, the cabbage will soften it.

6. 6

   Put a spoonful of stuffing on each leaf, fold in the sides, roll tightly, and wrap each parcel in a square of cling film.

7. 7

   Turn the carrots (100 g) and turnips (100 g) into 4 cm faceted pieces, lay them in a sauté pan, add stock halfway up (200 ml) and cook for 20 minutes, covered.

8. 8

   Set the parcels on the vegetables, cover and cook for 25 minutes over low heat, until the egg whites set and bind the stuffing.

9. 9

   Unwrap, plate the parcels on the vegetables and coat with the stock reduced uncovered for 5 minutes.