Asian Cabbage Rolls

These Asian Cabbage Rolls are crammed with minced meat, cauliflower rice, eggs and much of vegetables! The bread is baked until tender and sturdy enough to select up and eat together with your hands! Leftovers can last up to 4 days within the refrigerator.

INGREDIENTS

Stuffing

1 tablespoon vegetable oil

1 finely chopped onion

2 cloves of garlic

1 pound ground pork (or turkey/chicken)

2 tablespoons finely chopped fresh ginger

3 cups cauliflower rice

2 tablespoons coconut aminos

1 tablespoon fish sauce

1/3 cup chopped scallions

1/2 cup grated carrots

2 eggs

sauce

3 tablespoons vegetable oil

2 tablespoons coconut aminos

1 tsp juice

2 tablespoons chopped coriander

1-2 teaspoons chili flakes

INSTRUCTIONS

1.Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) and lightly grease an 11 x 7 inch baking dish.

2.Cut off the ends of the cabbage and take away about 8-10 leaves. Run a knife over the flat a part of each leaf to thin out the stems and trim off the ends if thick enough (see photo above). this may make the sheet more flexible.

3.Heat the vegetable oil during a large skillet. Add the onion and garlic and sauté for 4 minutes until the onions begin to melt . Add ground pork and ginger and employing a wooden spoon, break the meat into crumbly pieces.

4.When the meat is cooked, add the cauliflower rice, coconut amino, fish sauce, scallions, and carrots. Let it cook for about 5 minutes before cracking the two eggs and stirring well to combine everything well. Remove the pan from the warmth and let it cool slightly.

5.Place 2-3 tablespoons of pork mixture within the center of every cabbage leaf and roll it sort of a burrito, folding each side within the middle, then rolling the opposite end over the highest . Place the cabbage rolls, seam side down, within the baking dish. Once you've got finished rolling all the rolls, place a sheet of aluminium foil on a baking sheet and bake for half-hour .

6.While the rolls are cooking, in a bowl, combine the ingredients for the sauce.

7.After half-hour of cooking, remove the foil from the plate, brush each roll with a touch sauce and return to the oven to bake for an additional quarter-hour until the rolls turn golden.

8.Sprinkle rolls with sesame seeds and serve with dipping sauce.