Stuffed Cabbage Leaves

A delicious, crunchy combination.


  • 4/6 cabbage leaves (hard stem at base of the leaf removed)
  • 2 cup cooked quinoa
  • 160 g cube tofu
  • 1 medium onion (diced small)
  • 2 carrots (diced small)
  • 0.50 stick celery (diced small)
  • 115 g mushrooms (diced small)
  • 1 tblsp parsley (chopped fine)
  • 6 floz water
  • 1 tblsp brown rice vinegar
  • squeeze of lemon juice
  • 1 strip of kombu seaweed 4 inches long
  • natural soy sauce


  1. Slice the tofu into 4 slices. Place it on kitchen towel, place another sheet on top, place a flat weight on top for 30 minutes. This is to take some moisture from the tofu.
  2. Slice each piece of tofu into small cubes, marinate for a few minutes in some soy sauce.
  3. Heat a frying pan and fry the tofu in unrefined oil until golden. Toss in a little more soy sauce. Set aside.
  4. Thoroughly mix the quinoa, tofu, onion, carrot, celery, mushroom and parsley in a mixing bowl. Check the seasoning.
  5. Shape the vegetables and grain into oblong shapes.
  6. Blanch cabbage leaves in water for 3 minutes.
  7. Roll the stuffing up inside the cabbage leaves and fasten with a toothpick to hold together.
  8. Place the water, rice vinegar and lemon juice in a heavy based pot. Wipe the kombu with a damp cloth to remove the salt and place into the liquid.
  9. Place the rolled cabbage leaves into the pot. Add a sprinkling of soy sauce, cover, and bring to a boil. Reduce the heat to low and simmer for 15/ 20 minutes until the rolls are soft and tender.
  10. Arrange the cabbage leaves on a serving platter.
  11. To Cook Quinoa (pronounced keenwa):
  12. Wash the quinoa well.
  13. Place in a pot, 1 part quinoa / 2 parts water.
  14. Add a pinch of salt.
  15. Place a lid on top, bring to a boil, lower the heat and simmer for 15 minutes.
  16. Remove from the heat and set aside for 15 minutes. Do not be tempted to lift the lid. Stir well. If you want to use in a salad rinse in plenty of cold water after standing time and drain well.


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