Vegan stuffed cabbage rolls

Ingredients for 4 servings:

• 450 g spinach (frozen), young, finely chopped
• 100 g rice, cooked
• 250 g tofu, diced
• 2 tsp vegetable broth
• 15 g tomato paste
• 2 tsp mustard, medium hot
• some salt and pepper
• 3 tbsp sauce thickener
• 1 kg white cabbage
• 1 liter of water for the cabbage
• ¾ liter of water for the tomato sauce

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

White cabbage rolls with a filling of spinach, rice and tofu, served with tomato sauce

Remove the baby frozen spinach from its packaging and place it in a bowl to thaw overnight. The next day, combine the thawed spinach with the rice and the diced tofu. Season everything with 2 teaspoons of vegetable stock, salt, and pepper. Set aside. In the meantime, cut the stalk of the white cabbage horizontally. Heat 1 liter of water in a large pot and bring to a boil. Simmer the white cabbage with the stalk facing up for about five minutes. Then turn the cabbage so that the stalk is at the bottom and simmer for another five minutes. Place the cabbage in a sieve to drain and let cool. Separate the leaves and place a tablespoon of the spinach mixture in the center of each leaf. Fold the edges of the leaves inward and pull them over the filling. Secure them with roulade pins so that the filling cannot escape. Heat the fat in a high-heat pan and fry the roulades until golden brown on all sides. Then deglaze with 3/4 liter of water and bring to a boil. Reduce the heat to prevent the liquid from boiling away. Cover and simmer for 25 minutes. After this time, carefully remove the cabbage rolls from the pan, drain well, and arrange on a serving platter. For the sauce, whisk the tomato paste, mustard, and broth into the pan. Thicken with a sauce thickener and season with salt and pepper. Serve the rolls with the sauce.