Cabbage and Tofu “Millefeuille”

As mentionned in an earlier post, I have recently become a fan of cabbage,  motivated by its great nutritious values and the many possibilities of cooking it. ( my recipe of spicy cabbage is here) .

When I came across Maki’s recipe (here) it became a source of inspiration and made me thought of cooking a kind of mille-feuille made with a cabbage. And of course, with the many changes I made, my recipe has nothing to do with the initial recipe, but it turned out really yummy!

Mille-feuille (“thousand leaves”) is originally a French pastry, made of three layers of puff pastry, alternating with two layers of cream pâtissière and one layer of jam. The top is glazed with fondant. My recipe of mille-feuille is here.

I am sending this recipe to Yasmeen’s Health nut challenge “Crucial Cruciferious”.

Ingredients for 6 (as starter) or 4 (as main course)

1 cabbage or 1 chinese cabbage

400g tofu

3 tablespoon of soy sauce

2cm ginger, grated

1 onion, finely chopped

2 tablespoons pine-nuts, slightly roasted

2 tablespoons raisins

1 cup of finely chopped parsley

1 finely chopped green chili

1/2 tablespoon of cinnamon

salt and pepper

optionnal: one cup of cooked rice


Pluck the cabbage leaves – keeping the middle part and 2-3 leaves aside  -and blanch them for 2 minutes in boiling water. Put them on a clean dry piece of cloth, to drain all the excess water.

Scramble the tofu and mix it with all the remaining ingredients. Chop the inner part of the cabbage and add it to the mixture.

Now, take a round mould, in which the cake will  be steamed. I used the upper part of a couscous pot, and directly steamed the mixture in it. If you do not have a couscous “two floors pot”, I suppose a steamer will do, or even a bain-marie in the oven.

First put the uncooked leaves at the bottom of the mould. Then put some of the blanched leaves, so that they overlap the mould. Add a layer of about 2cm of tofu mixture. Put some leave on top of it, then again tofu mixture, and so on…

Finish with a layer of cabbage and fold the overlapping bottom leaves on the top. Press gently so that the whole thing remains as a cake.

Put on a steamer for 35- 40 minutes.


3 thoughts on “Cabbage and Tofu “Millefeuille”

  1. It looks great. You r not only a very good cook also a very good photo grapher. You can organise the whole thing so interestingly. I will definitely try this item .Waiting for next one.

    • Thanks 🙂 A great part of the fun in cooking is to have a nice presentation, too… And my small Nikon camera is doing a good job!…

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s