Erica’s Asian Stuffeed Cabbage

Asian inspired stuffed cabbage

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Step 1

Chop bagged veggies into fine pieces.

Step 2

Cook riced cauliflower. Drain, let cool and add to vegetable mixture.

Step 3

Add Worcestershire and Tamari sauces and ketchup (or tomato paste) to taste.

Step 4

Wash Chinese cabbage, isolate leaves and blanch in boiling water for one minute. Set leaves aside to cool.

Step 5

Chop raw shrimp into fine pieces.

Step 6

Add the raw turkey &/or ground pork and shrimp to the bagged cabbage and sauce mixture.

Step 7

Roll meat mixture into meatballs or logs and wrap individually in a blanched lettuce leaf. If necessary, use a toothpick to hold the cabbage together.

Step 8

Make a mixture of tamari, some ketchup or tomato paste, a pinch of monk fruit and a little broth until liquidy.

Step 9

Place in a baking dish in rows. Pour tamari & tomato mixture over cabbage rolls.

Step 10

Bake at 350-400 degrees until the meat is fully cooked.