Instructions: Preheat oven to 350 degrees. Spray a large baking dish with nonstick cooking spray. Steam cabbage about 5 minutes over boiling water. Cool and carefully remove large outer leaves. Heat olive oil in a large nonstick skillet over medium heat until hot. Saute onion for 2-3 minutes, add bell pepper and continue cooking about 3-5 minutes. Add garlic and cook another 2 minutes. Add tofu and rice to the onion mixture and gently stir. Add 1/2 of the tomato sauce, raisins, paprika, salt and pepper and mix well. Place about 3 tablespoons of the filling in the center of each cabbage leaf and roll tightly. Place the stuffed cabbage leaves seam side down in the baking dish. Combine the remaining tomato sauce and 1/2 cup water and mix well and pour over the stuffed cabbage rolls. Bake for 1 hour. ____________________

This recipe has been modified to reduce the calories from fats. Original recipe suggested three times the amount of oil and did not recommend the lighter tofu (35% CFF).

Yield: 30 pieces

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