Inside-out egg rolls

This recipe started out with Orangette’s cabbage with hot sauce recipe and evolved from there. I’d been thinking for a while that since I liked cabbage so much I should find a recipe that went beyond cole slaw so I could eat it more. And along came this super simple preparation that sounded salty and spicy and delish. So I made it last week, and though it was tasty, it seemed to be missing something. It reminded me of the inside of an egg roll, so I thought it might be good with some carrot strips and maybe some tofu and other veggies.

So I bought some more groceries and tried it again. I don’t have a wok, so I crammed it all into the biggest skillet I had, which still wasn’t really big enough. But I know myself well enough to realize that if I left half a head of cabbage in the fridge, I’d be tossing half a head of cabbage into the compost a week later.

All in all, I really like this recipe. It’s not quite filling enough to last you through the day when you have it for lunch, so I’d suggest eating it with a little brown rice, or as Mike suggested, maybe a few pieces of fried wonton.

Inside-out egg rolls

1 head cabbage, cut into fourths and sliced into strips
1 block firm tofu, cut into slices
4 large carrots, peeled and cut into thin strips
2 onions, sliced
3 or 4 cloves of garlic, minced
A few tablespoons of vegetable oil
3 Tablespoons of soy sauce
A few squirts of Sriracha hot sauce
Salt and pepper

Before you cook, press some of the water out of the tofu. Just put a towel over the slices and set something heavy on it for 10 or 15 minutes. I bought firm tofu, but apparently by firm they meant falls apart the instant you touch it. I’ll try a different brand next time.

Coat the bottom of your skillet or walk with vegetable oil and heat it to medium. Add the tofu slices and brown them on both sides. Set them aside to drain on paper towels.

Add a little more oil and toss in the onions and garlic to saute a few minutes. Mix in the carrots and give it a few more minutes. Now crank the heat just a little higher and start adding handfuls of cabbage. As it cooks down (sort of like spinach), you should be able to add more until it all fits in there.

When the cabbage turns translucent, season it with salt and pepper and add the broccoli. Put a lid on it to steam a little bit.

Add your soy sauce and as many squirts of hot sauce as you like.

This looks like a lot, but it was perfect for the amount of veggies. Slice the tofu into strips and mix it into the cabbage.

This makes a LOT, but after a few days in the fridge it tastes even better.