500g Cabbage, detached layer by layer
100g Abalone mushroom, sliced
5 pieces Shiitake mushroom, sliced
1 stick Carrot, cut into matchsticks
1 stick Celery, cut into matchsticks
some salt and black pepper powder to taste
1 tsp Sea salt, The Bites
1/4 tsp Black pepper powder, Sonnentor
2 tsp Olive oil, Why Not?
White Soya Sauce
150 ml Soya milk, naturGreen
2 tsp Nutritional Yeast, The Bites
2 tsp Arrowroot powder, The Bites
1/2 tsp Sea salt
1 tbsp Grape seed oil
1. Blanch the cabbage leaves with hot water until it turns soft. Remove and soak in cold water, drain and set aside.
2. Combine the fillings and seasonings.
3. At the bottom side, put in 2 to 3 tablespoonful of fillings, fold and roll into long coil. Steam them at medium heat for 10 minutes. Cooled and cut them diagonally into smaller coils.
4. Boil the white soy sauce and dress it on the cabbage coils. Ready to serve.
Tips: In order to detach the layers of cabbage properly, just cut the joint and slowly remove it from the core. Alternatively, submerge the whole cabbage in boiling water, briefly cook to just tender, remove, cooled, detach all the layers. Cooked leaves are less breakable and easier to roll.