Drain the tofu. You can do this by wrapping it up in a paper towel, placing in a microwaveable dish, and microwaving at 600 W for 1 minute 30 seconds if you like.
Boil the cabbage leaves for around 2 minutes. Mince the hard part at the root of the leaves (around 3cm) and set aside (do not mince the leaves).
Add the ☆ ingredients to a bowl and mix until sticky. Add the minced cabbage root from Step 2.
Add 2 cups of water and the ★ ingredients to a pot and mix together.
Spread out the cabbage leaf and place 1/8 of the stuffing on the leaf. Roll up while folding the sides in. Once you've rolled it up stab it with dry pasta like a toothpick to keep it in place.
Add the cabbage rolls from Step 5 to the pot from Step 4 and bring to a simmer on medium heat. Once it comes to a simmer reduce to low heat, simmer for 20 minutes, and it's complete. Drop in the butter to finish.
If you pack them into the pot they keep their shape better. Cut the pasta into toothpick-sized pieces.
Story Behind this Recipe
Made from sweet Chinese cabbage and tofu for a light, delicious taste.
For stabbing the rolls with the dry pasta in Step 5, if you don't have pasta you can use other dried noodles such as udon or soba. For the cabbage, I buy heads that have already been cut into 1/2 or 1/4. If your cabbage rips in Step 5 you can use another leaf as a second layer.