Stuffed Asian Cabbage Rolls

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 large head green cabbage
• 1 cup uncooked rice ( or wild)
• 4 cups vegetable broth
• 3 ounces mushrooms
• 1 tablespoon chopped green onion
• 2 tablespoons walnuts
• 1 tablespoon margarine
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch
• 2 tablespoons water
• pepper (to taste)

Recipe

• 1 cut the core out of the cabbage. chop the mushrooms and walnuts.
• 2 microwave cabbage (uncovered) for 5 minutes, set aside.
• 3 cook the rice in 2 cups of the vegetable broth according to package directions. saute the chopped mushrooms, onion, and walnuts in the margarine for about 5 minutes. stir mixture into the cooked rice.
• 4 dissolve the cornstarch in the water. heat the remaining 2 cups vegetable broth in a small pan. add sesame oil and cornstarch/water mixture; heat and stir until slightly thickened. season with pepper to taste.
• 5 spread a thin layer of sauce in 13x9 casserole dish.
• 6 peel outer leaves off of the cabbage. fill each with 2-3 tablespoons of the rice mixture. fold sides over and roll up leaf. place seam side down in the prepared casserole dish.
• 7 pour the remaining sauce over the cabbage rolls. cover and bake at 325 degrees for 30 minutes.