Squash and Mushroom Cabbage Rolls
Ingredients
Filling
- 1 cabbage
- 3 medium portobello mushrooms
- 2 tablespoons coconut oil
- 3 cups squash
- 3 cups wild rice, cooked
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 tablespoon liquid aminos
- 1/2 teaspoon smoked paprika
- 2 tablespoons nutritional yeast (optional)
- Salt to taste
Sauce
- 2 tablespoons coconut oil
- 5 medium garlic cloves
- 1 fresno pepper
- 1/2 cup water
- 2 tablespoons tomato paste
- Juice of 1 lime
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- Pepper to taste
Preparation
Remove the core from the bottom of the cabbage by making a cone-like incision and discard it.
Boil the cabbage for about 10 minutes, ensuring not to overcook it.
In a medium-sized pan over low to medium heat, add the mushrooms and coconut oil, and cook for 7 minutes.
Add the squash and cook for 5 minutes.
Add the cooked wild rice, onion powder, garlic powder, liquid aminos, smoked paprika, and nutritional yeast, cook for 10 minutes, and add salt to taste.
Peel the cabbage leaves and set them aside.
Place some filling in each cabbage leaf, fold and roll neatly, and place the cabbage rolls in a large pan.
Add coconut oil, fresno pepper, and garlic to a small pan, cook for 5 minutes, and stir consistently to avoid bitter garlic.
Add water, tomato paste, and lime juice, and cook for another 5 minutes.
Add salt and sugar, stir well, and cook for 10 minutes.
Pour the sauce over the cabbage rolls in the pan.
Cook on medium-low heat for 10 minutes.
