Cabbage Rolls

Prep Time: 50 minutes

Ingredients:

For sauce:

• 2 tbsp olive oil *or coconut oil

• 1 medium onion, diced finely

• 3 cloves of garlic, minced

• 1 tbsp minced ginger

• 2 tbsp liquid aminos *or soy sauce

• 2 tbsp apple cider vinegar

• 1 tbsp coconut sugar *substitute honey

• 1 tbsp Sriracha *optional

• 1/2 cup water

• 1 can tomato paste (6 oz)

• dash of sea salt, to taste

• dash of black pepper, to taste
  

For rolls:

• 1 large head of green cabbage

• 2 large broccoli stalks or 4 small broccoli stalks, cut into sticks

• 1 large eggplant, cut into sticks

• 1 tsp of sea salt

  *Bell peppers or carrots would also be a lovely addition.

For garnish:

• 1 small chili pepper, sliced

• 1 bunch of scallions, chopped

Instructions:

1. In a small sauce pan, heat olive oil on low setting. Add onions and cook for 7-8 minutes, or until they are beginning to caramelize. Add garlic and ginger and cook for 2 more minutes.

2. Stir in liquid aminos, vinegar, and coconut sugar. Add sriracha, if desired. Cook 1 minute.

3. Add water and tomato paste— wisk together. Add salt and black pepper.

4. Allow sauce to cook down while you prepare the rolls for assembly. Give the occasional stir.

5. Preheat oven to 400 degrees. Line a baking dish or prepare cast iron.

6. Prepare your eggplant and broccoli but cutting them into sticks. *Stow the broccoli florets away for another meal.

7. Bring a large pot of salted water to a boil. And, very carefully, remove 6-8 large leaves from the head of cabbage

8. Place the leaves in the pot for 1-2 minutes or until pliable. Depending on size oft the pot, you may have to do this in batches. Transfer to a towel or paper towels to drain.

9. Keep water boiling and add the broccoli sticks. Remove after 3-4 minutes and let them drain and cool in a colander.

10. When sauce has thickened up, remove from heat and transfer all but 1/4 cup of sauce to a large bowl, along with eggplant and softened broccoli stalks.

11. Mix well until sauce is evenly coating the veggies.

12. Fill and roll the cabbage leaves as you would a burrito and place them snug in a baking dish.

13. Pour the remaining sauce over the rolls, as well as the chili pepper slices and scallions.

14. Bake on bottom rack for 25-30 minutes or until the slightly browned.

Comment below. Feel free to ask questions or share your modifications!