Ingredients
- 1 Cup of sushi rice
- Tamari
- 1 teaspoon Grated Ginger
- 1 teaspoon Grated Garlic
- 1 wombok
- 1 onion
- 2 corn
- 1 carrot
- 2 stalk of celery
- 1 capsicum
- 4-6 mushrooms
- ... and whatever other vegetables you would like to add
- Salt
- Pepper
Method
- Bring pot of water to the boil and cook 1 cup of rice, drain and set aside to cool.
- To make cabbage rolls, you need to start by preparing the cabbage, softening and separating the cabbage leaves, then cutting them to the desired size. We use Womboc as it is quite easy to manage and deliciously fresh this time of the year
- Bring a large pot of water to the boil and blanch leaves (3-4 at a time) until just tender. This won't take long as the Wombok leaves are quite fine and more delicate than other cabbage varieties.
- Set aside to cool
- Prepare all vegetables by cutting into small cubes (no larger than 1 cm)
- In a large pan, add a little coconut oil and fry off vegetables until tender. Add spices and saute until fragrant.
- Add rice to vegetables and stir through. Add Tamari to coat through mixture, to taste.
- Allow to cool until manageable by hand.
- Bring your cabbage leaves back to the bench space.
- Take a small handful of filling (1-1/2 tablespoons) and place on cabbage leave, folding each end and then rolling the remainder, like a burrito. Place on plate.
- Oil a skillet and place cabbage rolls, heat for a few minutes on each side until browned and warm.
- Serve to your favourite family and friends with some delicious fresh salad
