OLD FASHIONED CABBAGE ROLLS

Ingredients

• 1/2 head Napa cabbage
• 130 g White rice, uncooked
• 1/2 pcs Onion, small, peeled, diced
• 1/2 tbsp Ginger, fresh, minced
• 1 1/2 clove Garlic clove, minced
• 3/4 pcs Carrots, peeled, diced
• 1 pcs Red bell pepper, diced
• 5 pcs Button mushroom, sliced
• 3 tbsp Tamari sauce, MRSJP
• 1/4 tsp Black pepper, ground
• 1/4 tsp Onion powder
• 1/4 tsp Sesame seeds
• 1 tbsp Maple syrup
• 1 tbsp Apple cider vinegar
• 2 tbsp Vegetable broth, bouillon or consomme, low sodium
• 1/4 pcs Chili pepper (optional), cut into pieces, deseeded for less heat

Method

1. Cook the rice according to the packets instructions. I like to use a short grain rice for these rolls.
2. Whilst the rice is cooking prepare your veggies, dicing and slicing.
3. Bring a large pot of water to boil. Add 3 of the cabbage leaves in and cook for 2 to 3 mins until softened. Remove and repeat with the next batch of cabbage leaves. Place the cooked leaves quickly into a bowl of cool water and set aside.
4. Now, cook the veg filling. Place 1 tbs water to a hot pan and lightly fry the onion, ginger, garlic, carrot, mushrooms and pepper. Fry for 3 to 4 mins and then add the tamari and remaining spices for a further 2 minutes and its done.
5. Make the rolls:
6. You can either mix the rice and veg mix together or place in separately. I like to mix mine and then place 2 to 3 tbs of the mixture into a leaf and fold in the sides and roll. Place this on a plate and continue on with the remaining leaves.
7. Plan sear the rolls before serving.
8. Add 1 tbs water or stock to a hot pan/skillet, place the rolls onto the skillet and pan sear each side of the rolls for 2 to 3 minutes until slightly golden.
9. Make the sauce:
10. To make the sauce, add all the sauce ingredients in a pot or pan, then bring it to simmer. Cook until the sauce is slightly thickened. This will only take a few minutes.
11. Drizzle sauce on the cabbage wraps and serve warm with a sprinkle of sesame seeds.
12. Enjoy by themselves or with a nice green leafy salad.