Name: CRISPY STUFFED CABBAGE ROLLS WITH PEANUT SAUCE
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1/2 cup chopped spring onions; 1 grated carrot; 2 cups chopped mushrooms; 150 grams firm tofu, grated; 1 1/2 cup cooked brown rice; 1 tablespoon miso or curry paste; 2 tablespoons soy sauce; 1/2 wombok; 4 tablespoons smooth peanut butter; 1/4 cup soy sauce or tamari; 1 teaspoon sriracha (or to taste); 2 tablespoons maple syrup; 1 tablespoon lemon juice; 1 teaspoon sesame oil

Instructions

Heat the oil in a frying pan over medium heat and add the onions, carrots, mushrooms, and tofu. Cook for 5 minutes, then add the miso/curry paste and soy sauce, followed by the rice. Cook for 10 minutes or until all the water from the mushrooms evaporates.
Bring a large pot of water to a boil. Trim the white base of the wombok and tear out 12 leaves. Place the leaves in the boiling water for 7 minutes or until they have wilted. Drain the leaves.
Lay out the leaves on a working surface and spoon tablespoons of the rice mixture onto the base of each leaf. Roll them up tightly, tucking in the sides to enclose the filling.
Pan fry the rolls on both sides until crispy
To make the sauce, simply whisk together all the sauce ingredients in a small bowl or jug.
Drizzle the sauce over the rolls, serve, and enjoy right away!

CRISPY STUFFED CABBAGE ROLLS WITH PEANUT SAUCE