Tofu and Aduki Filled Cabbage Leaves with Chunky Tomato Sauce

Ingredients

For the cabbage wraps

• 1 large savoy cabbage
• 2 tbsp olive oil
• 1 large onion peeled and finely chopped
• 2 cloves garlic crushed
• 1 green chilli seeds removed, finely diced
• ½ red pepper finely chopped
• 150g marinaded tofu mashed
• 150g cooked aduki beans drained
• 110g mushrooms finely chopped
• 2 tbsp parsley chopped
• 2 tsp fresh rosemary finely chopped
• 3 tsp tomato puree
• 2 tsp paprika
• 2 tsp soy sauce
• 1 tsp vegetable stock powder
• 1 tbsp crunchy peanut butter
• Salt and pepper to taste

For the sauce

• 400g can chopped tomatoes
• 100ml light vegetable stock
• 1 small onion peeled and finely chopped
• 1 clove garlic crushed
• 1 tsp brown sugar
• 1 tsp soy sauce
• 1 tbsp lemon juice
• 1 tsp paprika
• 1 tbsp tomato puree
• Salt and pepper to taste

Method

1. Separate the leaves of the cabbage carefully. remove the thicker part of the stalks.
2. Put the leaves (whole) into boiling water and simmer for 5 minutes.
3. Drain and immediately immerse in cold water to cool. Drain when cold.
4. For the filling: fry the onion, garlic, chilli and red pepper in the olive oil until soft. Turn into a bowl and add all the remaining ingredients. Season to taste. Allow to cool.
5. to fill the cabbage: taking each leaf in turn, place on a clean te atowel and dab dry.6. Place a tablespoon of the filling in the centre of the leaf, and fold the bottom over the filling. Fold in the sides, and then fold down the top. Secure with a cocktail stick and place into a steamer, folded side down.
6. Repeat until all the leaves/filling are used up. Any tattered or small leaves can be doubled up to make a “whole” leaf.
7. Steam for about 20 minutes until cooked.
8. Put all sauce ingredients in a pan, bring to the boil and simmer for 30 minutes.
9. Serve three stuffed leaves with rice and sauce as a main course, or serve as part of a buffet or tapas meal.