Rice rolls in cabbage leaf

For 4 people
1 clove of garlic
3.5 dl vegetable stock
30 g chopped onion
100 g of tofu crumbled
50 g extra virgin olive oil
250 g Arborio rice
1 sprig of rosemary
4 large savoy cabbage
1/2 cup white wine
salt
pepper
nutritional yeast flakes

FRY in a little oil garlic and rosemary.
Remove the garlic clove as soon as it starts to fry strong and add chopped onion, then brown.
Pour half of the wine and cook over a medium heat.
Toast the arborio rice in a pan with a little oil, then pour the remaining wine white.
Continue cooking, adding the hot stock a little at a time.
When the cooking will be al dente after about 16 minutes, turn off the heat and add the diced tofu, mixing everything together.
Boiled and cooled the Savoy cabbage leaves, dry them, fill them with the rice and place them on a baking tray greased with oil.
Sprinkle with yeast flakes and a pinch of pepper, then let it bake in the oven for 10 minutes at 180° C degrees.
You can serve hot or cold.