Kawelo's Cabbage Rolls

Ingredients:

14 Napa cabbage leaves
1 cup cooked brown or white rice
3/4 cup shiitake mushroom fresh or dried reconstituted shiitake mushrooms, chopped
1 carrot, chopped
2 scallions, chopped
4 garlic cloves, minced
14 oz extra firm tofu (optional)
1 tablespoon soy sauce
1 1/2 tablespoon coconut amino
1 teaspoon rice vinegar
1/4 teaspoon white pepper
1 tablespoon arrowroot powder/cornstarch
Salt to taste
Sesame oil

Dipping Sauce:

Sauce for the filling:

Directions:

Cut end part of cabbage
Wash cabbage and separate leaves
Boil a pot of water and blanche the cabbage in the pot for 30 seconds to one minute
Head cabbage will take longer to soften than chinese varieties
After youtake out leaves from hot water, run under cold water
Place leaves on a kitchen towel to dry
Heat some oil in a pan and add onions
Fry until onions become translucent
Add chopped garlic and green onions
Sautee for another minute without burning the garlic
Add veggies: zucchini, squash, carrots, mushrooms, beets, potatoes, etc.
Veggies need to be choppped small as they will make the filling inside the cabbage rolls
Sautee all veggies until they are soft.
If using, crumble the extra firm tofu over the veggies and mix in well
Optional ingredient for the filling: cooked brown or white rice mixed into the veggie filling
Add the filling sauce ingredients to the pan of veggies and tofu, mix well
Add the cornstarch to the pan and mix well
Grab a cabbage leaf, scoop a spoonful of the veggie filling into the center of the leaf
Fold the bottom of the leaf over the filling, flip the sides to the center and roll up the cabbage leaf like a burrito
Wash your pan and heat it up with oil of your choice
Lightly sear your cabbage roll for 2-3 minutes on each side.

For the dipping sauce:

While you’re searing your cabbages, in a saucepan, fry off the garlic and scallions with a small drizzle of oil
Carefully pour in the tamari sauce, vinegar, coconut amino, and sugar, bring to a gentle boil
Mix the arrowroot powder with the warm water and pour into the pan, stir and heat till thickens to your preferred consistency. Enjoy!

Tip: Donʻt blanch for too long, you donʻt want leaves to get too soggy

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