| 1 | Cut the core out of the cabbage and discard it.place the cabbage, stem end down, in a large kettle. |
| 2 | Place about 1 inchof water in the bottom of the ketle. |
| 3 | Cover and bring the water to a boil. |
| 4 | Reduce the heat to a simmer and steam the cabbage for about 10 minutes. |
| 5 | Remove the cabbage and let it cool for easier handling. |
| 6 | Save the remaining water for use in soups or stews, if desired. |
| 7 | While the cabbage cools, drop the crumbled tofu into the 6-8 cups boiling water. |
| 8 | Bring the water back to a boil andlet the tofu cook for 1 minute. |
| 9 | Drain the tofu through a colander lined with a clean dishtowel. |
| 10 | Run cold water over the tofu to cool it off for easier handling. |
| 11 | Twist the towel containing the tofu and pres sit to squeeze out the excess water. |
| 12 | The pressed tofu should have a firm, ground-beef-like texture. |
| 13 | Set the tofu aside while you prepare the remaining ingredients. |
| 14 | Heat the olive oil in a large skillet. |
| 15 | Add the onion, celery, herbs and spices. |
| 16 | Saute until the onions begin to get tender. |
| 17 | Add the pressed tofu to the sasuteed vegetables and stir over medium heat for a couple of minutes. |
| 18 | Add the tamari, tomato paste, rice, and nuts. |
| 19 | Mix well and remove from heat. |
| 20 | Carefully peel the leaves away from the steamed cabbage. |
| 21 | Inside each of teh larger leaves, palce one small leaf. |
| 22 | Cut away the thick, tough part of the leaves. |
| 23 | Drop one heaping tablespoon of the tofu-rice filling into the center of each small leaf. |
| 24 | Fold both the top and the bottom of the large leaf over the filling, then fold the two sides over the seam. |
| 25 | Palce the cabbage rolls seam side down on your table or countertop. |
| 26 | Mix together the tomatoes and sauerkraut and place half of the mixture in the bottom of a large, shallow baking dish or in two 7- x 11-inch baking dishes. |
| 27 | Set the cabbage rolls seam side down on top of the tomato-sauerkraut mixture over the cabbage rolls. |
| 28 | Cover the baking dish(es) with aluminum foil and bake at 350 deg for 45-60 minuts, oruntil the cabbage is tender. |
| 29 | Uncover the cabbage rolls during the last 10 minutes of baking |
