I make these Lenten cabbage rolls every year. The family asks for more

Lenten cabbage rolls are a practical answer to a time when many homes limit meat, especially on Fridays of Lent. They retain the classic structure of the dish: soft cabbage leaves, compact stuffing and a distinct tomato sauce that combines all the elements in a coherent whole. The filling is of key importance, because in the meatless version it must be both filling and stable during stewing. Therefore, shredded tofu fried with onion and seasoned to obtain a deep, savory flavor is increasingly becoming the base, and its structure is complemented by rice, groats or finely chopped mushrooms.

In the fasting version, not only the taste is important, but also the nutritional value. Tofu provides a significant amount of vegetable protein, usually from 12 to 16 grams per 100 grams of product, which, with 500 grams used for stuffing, gives approximately 60-80 grams of protein in the entire dishand with the addition of smoked tofu, even over 90 grams. Calculated per serving, this means a real 15-25 grams of protein in a dinner set consisting of two or three cabbage rolls. Spices such as smoked paprika enhance the aroma without the need to reach for fatty ingredients, and the tomato sauce breaks the whole with acidity and balances the cabbage.

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An additional advantage is organizational convenience. The cabbage rolls can be cooked in advance and easily reheated the next day, as long as the stuffing remains juicy and the sauce is thick enough. Therefore, it is worth ensuring the proportions of liquids and spices so that the dish does not dry out during cooking reheating. This form also gives you freedom in composing the filling, because in addition to tofu, buckwheat or root vegetables work well, and despite changes in the composition, the effect remains similar to classic dish.

Ingredients for cabbage rolls:

• 1 large savoy or white cabbage.
• 250 g white or jasmine rice.
• 500 g natural tofu.
• 150-200 g smoked tofu, optional.
• 2 onions.
• 2-3 cloves of garlic.
• 200 g mushrooms, optional.
• 2-3 tablespoons of soy sauce.
• 1 teaspoon each of marjoram and smoked marjoram.
• Freshly ground pepper.
• 2 tablespoons of oil.

Ingredients for the sauce:

• 800 ml tomato passata.
• 400 ml of vegetable broth.
• 1 tablespoon tomato paste, if desired.
• Small carrot, finely grated, optional.
• Bay leaf and 2 allspice seeds, optional.
• Salt and possibly a pinch of sugar.

Preparation method:

1. The core is removed from the cabbage and the head is scalded in boiling water, removing the soft leaves one by one. After draining, it is worth slightly cutting off the thickened nerves to make it easier to wrap the stuffing.
2. The rice is cooked al dente in salted water and drained thoroughly. Chop the onion finely and fry it in oil, adding garlic at the end only for a moment to preserve its aroma without bitterness.
3. It is best to shred tofu with your hands or on a coarse grater. They are fried for a few minutes with the onion until slightly browned in places, then seasoned with soy sauce, marjoram, paprika and pepper. If mushrooms are used, they must be steamed beforehand so that the stuffing remains compact.
4. The mass is combined with rice, if necessary adding a little passata or broth for better juiciness. Portions of the stuffing are placed on the leaves and wrapped tightly, tucking the sides inwards. The cabbage rolls are placed seam side down in a wide pot.
5. The passata is mixed with broth and spices, heated briefly and seasoned to a distinct taste. The prepared sauce is poured over the cabbage rolls and stewed covered for about 40 minutes. After cooking, it is worth leaving them in the pot for a few minutes so that the stuffing stabilizes and it is easier to serve equal portions.