10 cabbage leaves

250 g of natural tofu

3 slices of dried tomatoes

1/2 onion


sweet paprika

1/2 teaspoon fennel seeds

Extra virgin olive oil






Cut the cabbage leaves in two, depriving them of the central part. Leave the cabbage leaves for 3 minutes in salted boiling water. Then let cool.

Finely chop the onion and brown it in a pan with a little oil, then add the crumbled tuff, the remaining part of the finely chopped cabbage, the fennel seeds and the paprika. Cook for a few minutes and finally add the chopped sun-dried tomatoes. 

Take the cabbage leaves and put a generous spoonful of the tofu mixture in the middle, then form the rolls. Arrange the rolls on a baking tray lined with parchment paper and grease them with a little oil and some grated Parmesan. Bake at 180 degrees for 10/15 minutes. Serve hot accompanied by a green salad. Enjoy your meal!