Tags: Asian, Vegetarian, Entree
232 grams rice
1 napa cabbage
250 grams onion
4 grams fresh ginger
15 grams garlic
60 grams carrot
2 peppers
8 Shiitake mushrooms
36 grams Tamari
3 grams salt and pepper
0.5 grams onion powder
0.5 grams red pepper flakes
Soak rice in bowl 60 minutes before cooking.
Cook in 5/3 cup water and 1 tbsp butter; reach boiling before reducing to simmer until all water is gone.
Prep cabbage leaves by chopping off thickest bottom portion.
Boil a large pot of water and add 3-4 leaves at a time for 1 minute until softened.
When done, place them into bowl of cold water and set aside.
Heat some peanut oil in a skillet and saute vegetables for 4 minutes; then add tamari and remaining spices.
Cook for another 2 minutes.
Combine rice and vegetable mixture.
Season to taste.
To assemble, add about 1 tbsp of mixture to a single cabbage leaf, fold and roll together.
Pan sear the rolls in large skillet for a few minutes on all sides; rolls should be golden brown.
Garnish with sesame seeds.
Recommend topping with Tamari Sauce for extra flavor.