Steamed Tofu and Cabbage Rolls Recipe

Steamed Tofu and Cabbage Rolls Recipe

Cabbage is abundant in sulfur, required for maintenance and formation of connective tissues in the body, including skin, tendons, bones and muscles. Eating vitamin K-rich foods like cabbage will help naturally raise vitamin K1 levels, to promote healthy blood clotting and heart health. Cabbage is also a good source of vitamin B6, which is required to make serotonin and melatonin, two important hormones that affect mood and sleep.

Makes: 6 cabbage rolls


Steamed Tofu and Cabbage Rolls Recipe

By: Lisa Guy

Cabbage is a good source of vitamin B6, which is required to make serotonin and melatonin, two important hormones that affect mood and sleep.


Prep time

Cook time



  • 6 Savoy cabbage leaves (Chinese cabbage)
  • 1 small carrot, grated
  • 3 spring onions, finely chopped
  • 2 cloves garlic
  • 1 rib celery, finely chopped
  • 250g hard tofu, diced small
  • ¼ cup coriander leaves, roughly chopped
  • 2 tbsp tamari
  • 1 heaped tsp grated ginger


  • Place washed cabbage leaves in steamer for a few mins until they start to go soft. Rinse under cold water and lay flat on chopping board.
  • Place rest of ingredients in frying pan and cook for 4–5 mins.
  • Spoon 3 tbsp mixture along middle of each cabbage leaf.
  • Fold over stem, then fold in each side and fold over end leafy part.
  • Place cabbage rolls in bamboo steamer, stem side down. Steam rolls for 10 mins, then remove and serve.
  • Tip:Place circle of baking paper (smaller than diameter of steam basket), so you can remove cabbage leaves easily.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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