Save money with cabbage, easy to make, and incredibly filling! These addictive cabbage rolls are made by stuffing fried tofu pouches with cabbage, tuna, and eggs, then simmering them to perfection. They're quick to prepare and guaranteed to be a hit with the whole family.
Ingredients
Main Ingredients (6 rolls)
- Square Fried Tofu Pouches 6 sheets
- Cabbage 150g
- Tuna Can (drained) 1 can
- Eggs 2
Seasonings
- Salt (to taste)
- Water 300ml
- [A] Soy Sauce 1 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Sugar 1 tsp
- [A] Dashi Powder 1 tsp
Steps
- Pour hot water over 6 square fried tofu pouches to remove excess oil.
- Drain the blanched fried tofu pouches on a colander, let cool slightly, and carefully squeeze out the water.
- Make a cut along one edge of the squeezed fried tofu pouches to open them into a pouch shape. (Pro Tip: Rolling a chopstick or similar utensil over the fried tofu pouch will make it easier to open.)
- Shred 150g of cabbage.
- Add a pinch of salt to the shredded cabbage and massage it to soften. (Pro Tip: Salting and massaging the cabbage will season it and make it wilt, making it easier to stuff into the fried tofu pouches.)
- Add 1 can of drained tuna and 2 eggs to the wilted cabbage. Mix everything together while lightly beating the eggs.
- Once the filling is mixed, stuff it into the opened fried tofu pouches. (Pro Tip: Make sure to fill the corners of the fried tofu pouch completely.)
- Secure the opening of the stuffed fried tofu pouches with toothpicks.
- In a pot, combine 300ml of water, 1 tbsp soy sauce, 1 tbsp mirin (sweet rice wine), 1 tsp sugar, and 1 tsp dashi powder.
- Bring the pot to a boil over high heat.
- Once boiling, reduce heat to medium-low, cover with aluminum foil or a lid, and simmer for 15 minutes. (Pro Tip: Covering with a lid and simmering thoroughly allows the flavors to penetrate the fried tofu pouches and ensures the cabbage is cooked through.)
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