This was not only delicious but really fun to make! Enjoy and happy spring and St. Patrick's Day!
- 1 head (11/2 pounds) green cabbage (about 12 large leaves), cored
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion (about 1 small)
- 1 pound sliced mushrooms
- 6 ounces baby spinach leaves, cut into slices (about 8 cups loosely packed)
- 1 tablespoon italian seasoning blend
- 1 package (12 to 14 ounces) silken tofu, drained
- 2 large eggs, beaten
- 1/4 cup (1 ounce) grated parmesan/ romano cheese blend
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 jar (26 ounces) marinara sauce
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
Separate the cabbage leaves and wash in cold water. Reserve the remaining cabbage in the refrigerator for another use. Place 4 to 6 leaves in a resealable plastic storage bag. Microwave on high power for 3 to 4 minutes, rotating, until wilted. Using oven mitts, remove and set aside. Fill another bag with leaves. Microwave until wilted. Empty the first bag; fill it with leaves and microwave. Continue until all the leaves are steamed.
Preheat the oven to 350°F. Coat a 13" x 9" pan with cooking spray.
In a large nonstick skillet over mediumhigh heat, warm the oil. Add the onion and mushrooms. Toss to coat. Cover and cook for about 5 minutes, or until the liquid pools in the pan. Uncover and cook for about 4 minutes longer, or until the liquid has evaporated. Add the spinach and seasoning. Cook, stirring, for about 2 minutes, or until the spinach is wilted.
In a bowl, combine the tofu, eggs, Parmesan/Romano, pepper, salt, and nutmeg. Stir to blend completely. Coat the bottom of the pan with 1/4 cup of the sauce. Line the pan with 4 of the cabbage leaves. Top with half of the tofu mixture, half of the mushroom mixture, and about 2/3 cup sauce. Cover with 4 of the cabbage leaves. Top with the remaining tofu mixture, mushroom mixture, and 2/3 cup sauce. Cover with the remaining leaves and sauce. Sprinkle the mozzarella on top. Bake for about 30 minutes, or until bubbly and the cheese is golden.