by Zone Diet
Available all year round, cabbage is one of the vegetable world's most versatile greens — it's firm enough to toss into stir-fries but can also be shredded for use in a salad. To shred cabbage, discard any bruised or limp outer leaves, set shiny side down and cut thin strips lengthwise. Then line up the strips and cut crosswise. Try this recipe for a delicious dinner entrée adapting the Italian favorite — Stuffed Cabbage — for use in the Zone.
Zoned Stuffed Cabbage
Serving: 1 dinner entrée
Ingredients
5 medium cabbage leaves, rinsed
1 teaspoon olive oil
1 medium onion, minced
3 black olives, pitted and finely chopped
1/2 tablespoon raisins, finely chopped
1/4 teaspoon paprika
1/4 teaspoon garlic powder or 1 clove garlic, minced
1/4 teaspoon sea or regular salt
8 ounces extra-firm tofu, drained and crumbled
1/2 cup tomato sauce
2/3 cup unsweetened applesauce
Instructions
In a covered glass bowl, microwave cabbage leaves in 1 tablespoon water for 4 minutes or until desired texture. Set aside to cool.
Heat oil in sauté pan over medium heat. Sauté onion, olives, and raisins for about 5 minutes or until onion turns translucent. Add paprika, garlic powder, salt, and pepper. Cook another 2 minutes.
Add tofu and 2 tablespoons of tomato sauce. Cook another 5 minutes.
Wrap filling in cabbage leaves. Serve with remaining tomato sauce.
Serve with applesauce for dessert 
