Vegetarian Cabbage rolls
This asian inspired take on stuffed cabbage rolls are refreshing and savory. Within Ayurveda, these ingredients are believed to nourish and hydrate the body.
INGREDIENTS
Makes 5 servings
1 large napa cabbage
10 green onion stems
1 cup cooked basmati or jasmine rice
1/4 cup cooked mung beans
1 cup paneer cheese or organic firm tofu (remove excess liquid)
1 1/2 tsp ghee
3 tablespoons olive oil
2 tsp minced fresh ginger
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1/4 cup finely chopped zucchini
1 1/2 tablespoon soy sauce
1/2 tablespoon black or white sesame seeds
1/2 tablespoon toasted sesame oil
1 1/2 tablespoon finely chopped flat leaf parsley
1 tablespoon fresh lime juice
Directions
To make the filling heat a medium skillet on medium-low. Add the ghee, 1/2 of the olive oil then ginger, carrots, celery and zucchini. Cook till soft 5 mins. Add the paneer or tofu. Sauté 5 mins. Fold in the rice and mung beans. Add the soy sauce, sesame oil, and sesame seeds. Turn off the heat and add the lime juice. Set aside until ready to use.
Separate the cabbage leaves removing 10 of the largest outer most leaves.
Fill a large bowl with ice water and set aside. Fill a large space pan bring 3 quarts of water to boil. Place 5 cabbage leaves at a time in the pot. Cook until soft and pliable. Using tongs, remove transfer leaves to ice water 1-2 mins. Transfer to paper towels to drain. Cut the root of the green onions and repeat this process with the green onions.
Stuff the cabbage leaves by placing 1 leaf on a flat surface, add 3 tablespoons filling across the center of leaf. Fold the sides in and begin tucking and rolling from the bottom up.
Using 2 blanched green onions. Tie lengthwise and crosswise. Repeat with remaining cabbage leaves.
Heat the remaining olive oil in a large skillet over medium heat. Add the tied cabbage rolls, cook till lightly browned on both sides. Remove from skillet. Serve warm.
*Cook or share a meal with someone you love.