Crispy Stuffed Cabbage Rolls with Peanut Sauce
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped spring onions
- 1 grated carrot
- 2 cups chopped mushrooms
- 150g firm tofu, grated
- 1 1/2 cups cooked brown rice
- 1 tablespoon miso or curry paste
- 2 tablespoons soy sauce
- 1/2 small wombok
Sauce
- 4 tablespoons smooth peanut butter
- 1/4 cup soy sauce or tamari
- 1 tablespoon sriracha (or to taste)
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon sesame oil
Preparation
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 or 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, whisk together all the sauce ingredients in a small bowl or jug.
Drizzle the sauce over the rolls, serve and enjoy right away.
