1 cup or rice (I think any would work, but I like to use sticky rice)
2 tbs miso paste
1 green cabbage
1 block of tofu (preferably flavored – I use “5 spice” tofu) chopped in small pieces
2 roasted red peppers, chopped
1 hot pepper (thai, Serrano or chipotle), chopped
1 clove of garlic, chopped
¼ cup chopped parsley
2 tbs olive oil
Saute the garlic in the olive oil. Mix in the chopped roasted red peppers and hot peppers. Cook for 5 minutes. Put the mix in a food processor with the parsley and mix well until it forms a paste.
Cook the rice (follow the instructions depending on the type you are using)
Mix the cooked rice with the pepper paste and tofu adding salt to taste.
Separate the leaves of the green cabbage carefully so they do not break. Dip them in hot boiling water until they are soft enough to fold.
Stuff the cabbage leaves with the rice mix and roll them making sure the roll stays tucked in when you pick it up.
Preheat oven at 350 F
Boil 1 cup of water and dissolve the miso paste in it.
Place stuffed cabagge in a small pan and pour the miso broth over them.
Bake for 10 minutes or until the top of the cabbage gets light brown.