Cabbage rolls

Recipe from the FatFree Vegan Kitchen.

Ingredients

• 1/3 napa cabbage
• 5 baby carrots
• 2 sheets nori seaweed (sushi type)
• 2 oz. baked tofu
  
• 1 T. soy sauce
• 1/2 T. black vinegar
• wasabi paste, to taste
• sushi rolling mat

Methodology

1. If you are starting with a head of cabbage, cut it in half, then cut one half into thirds. Take two of the thirds (2/6 or 1/3 of the entire cabbage) and put them in your steamer (it's helpful if you don't cut the bottoms off, so they're still connected). Cut the carrots into strips and add them to the steamer. Steam until tender, about 5 minutes. Put in refrigerator for 10 minutes or so. Cut tofu into long strips.

2. Get your equipment ready, by covering the sushi rolling mat with plastic wrap, etc. Mix the soy sauce, vinegar, and wasabi in a small bowl and set aside (for dipping later).

3. Put down a piece of nori and cover with the leaves of cabbage in a single layer, leaving about an inch free at one end. You will probably want to blot the cabbage with a paper towel before you put it down, as napa (bai cai) holds a lot of water. At the end towards you, about two inches in, make a row of carrot slices and baked tofu.

4. Roll the sushi tightly. If it doesn't seal, dip your fingers in water and moisten the end. Cut into sushi, as wide as you prefer your sushi to be.

Notes

*Tasted mostly like cabbage, but very good anyway. Next time perhaps I will try stir-frying or roasting the vegetables.

*Too much wasabi may give you stomach trouble. But it is delicious.

*1/7. Very easy, minimal clean up.