Asian Stuffed Red Cabbage

This is okay but a lot of work and really needs some sort of sauce.

• 1 medium cabbage

• 4 oz. white mushrooms, chopped

• 1/2 cup cooked basmati rice

• 9 oz impossible meat

• 2 cloves garlic, minced

• 1/2 chopped onion

• 1 carrot, shredded (optional)

• 1 tsp Kroger Lite Sodium Soy Sauce

• 1 tbsp Trader Joe's Organic Coconut Aminos Seasoning Sauce Gluten-Free

• 1 tbl. sesame oil

• 1 tsp Huy Fong Sriracha Hot Chili Sauce

• 1 tsp. brown sugar

• 1 cup water

1. Slice the core off the end of the cabbages and carefully pull off the outer leaves. 

2. In a large bowl, combine all of the rest of the ingredients except for the water. Mix together until fully incorporated. 

3. Scoop 1-2 large spoonfuls of the mixture onto the middle of one of the cabbage leaves, making sure to leave enough room for the leaves to fully wrap around the filling. Fold the sides over the middle, and then roll up until you have a closed roll.

4. Place the cabbage seam side down in a large 9x13 or similar size baking dish. Continue rolling and stuffing the rest of the cabbage leaves until all of the filling is gone. Arrange the rest of the rolls in the baking dish.

5. Pour the water over the cabbage, and season with salt and pepper. Cover tightly with foil and bake in the preheated oven for 35-40 minutes. Serve!

https://madelinemariehall.com/madelinemarie-main/2017/2-asian-stuffed-red-cabbage