A while back when I had a beautiful Savoy cabbage in my veg box I made cabbage rolls. This time when I had a Savoy cabbage I decided to fill them with rice, smoked tofu, mushrooms from my vegbox, and some black bean paste. It was really nice and freezes well. Here is what I did.

Much like regular cabbage rolls, I tore off a few leaves and tossed them in a pot of salty boiling water and let them boil for a few minutes and then let them drain and cool in a colander. While that was going on, I cooked a cup of rice and chopped about 1/4c of cabbage to put in the filling, along with some sliced mushrooms, diced onion, and diced tofu.

Once the leaves were cool enough to handle, I cut along either side of the centre rib (sort of in a triangle) to remove it completely. The resulting leaf looks like a leaf with 2 pointy legs. I chopped this bit of rib to add to the filling

For the filling, add some neutral (veg/canola) oil to a pan or wok at med/high heat and once it was hot added some chopped/puréed garlic and ginger and a bit of chopped onion. I sautéed this for about 30 seconds and then added the sliced cabbage and sliced mushrooms and sautéed for a few minutes then added the diced tofu and 2 tbsps of black bean sauce. I added a bit of water since it needs to loosed up. I also like to add some gochujang paste, because I like a bit of heat. I sautéed it for another few mins. I added the cooked rice, 2 tbsp of soy sauce and a tbsp of rice vinegar and took it off the heat.

I placed a few spoonfuls of filling on leaf and fold the legs up and across each other. Then I firmly roll up the leaf. I froze mine and then heated them in the microwave and served with a bit of soy sauce, rice vinegar, and sesame oil dressing drizzled over, and a sprinkle of sesame seeds and Japanese spice mix. Done and done!