Step 1

Flip the cabbage and make 1 inch deep incisions to peel the cabbage leaves.

Step 2

Blanch the cabbage leaves. Place the cabbage leaves into boiling water and cover. Cook for 3 minutes or until the leaves are tender and slightly translucent.

Step 3

Dab any excess moisture from the cabbage leaves.

Step 4

Remove any large stems.

Step 5

Drain the tofu. Place the tofu on a clean linen towel and squeeze out excess moisture.

Step 6

Place the drained tofu in a large bowl.

Step 7

Add the rest of the ingredients. Mix.

Step 8

Scoop ½ cup of the filling into the center of the cabbage leaves.

Step 9

Tuck the sides of the leaves and roll into a tight roll.

Step 10

Oil a heavy-duty pot and place the cabbage leaves seam side down.

Step 11

Heat on high heat until the pot comes up to temperature and the rolls start sizzling.

Step 12

Cook until the bottom has turned golden brown for about 5 minutes.

Step 13

Add the tomato sauce and stock.

Step 14

When the sauce starts simmering, reduce the heat to medium-low.

Step 15

Cover the pot with the lid slightly ajar. Simmer for 15 minutes or until the cabbage has turned translucent.

Step 16

Serve with olive oil, vegan sour cream, and parsley. Enjoy!