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Number of servings: 6

Ingredients:

6 large red cabbage leaves

1 cup chopped mixed mushrooms – straw mushrooms, enoki mushrooms, crimini, etc.

1 cup bean sprouts, rinsed and patted dry

½ of a small carrot, slivered

½ tsp rice vinegar

a pinch of salt

a little bit of sesame oil, for sautéing

For the sauce:

2 ½ tbsp water or vegetable broth

½ tbsp hoisin sauce

a dash of toasted sesame oil

a pinch of sugar

black pepper and crushed red pepper, to taste

Preparation:

Blanch the cabbage leaves in boiling water for 2 minutes, then place in cold water. Drain well, pat dry and set aside. Mix together the mushrooms, sprouts, carrot, rice vinegar and salt in a medium sized bowl. Heat a little sesame oil in a skillet or wok; once it’s hot, add the mushroom mix and cook for 2 – 3 minutes, stirring regularly. Divide the filling among the 6 blanched cabbage leaves and roll up tightly to seal.

Place the cabbage rolls in a steamer basket over about 1” of boiling water and steam, covered for about 5 minutes. While the cabbage rolls are steaming, whisk together the ingredients for the sauce. Remove the cabbage rolls from the steamer and serve, hot, topped with the sauce.