Ingredients
- 1 large head of cabbage
- 2 cups slaw mix (e.g., shredded cabbage, carrots)
- 4 large Portobello mushrooms
- 2 tbsp chimichurri sauce (or sesame ginger sauce)
- 2 green onions, finely chopped
- 1 small onion, finely chopped
- Fresh cilantro, chopped (optional)
- 1 tbsp sesame seeds (optional)
- 1/4 cup gyoza sauce for dipping
Instructions
- Prepare the Cabbage Leaves:
- Bring a large pot of water to a boil.
- Carefully remove the cabbage leaves from the head.
- Blanch the leaves in boiling water for about 2 minutes, just until pliable.
- Remove and let them cool.
- Prepare the Mushrooms:
- Preheat your grill or a grill pan.
- Clean the Portobello mushrooms and remove the stems.
- Grill the mushrooms for about 5-7 minutes on each side until tender.
- Slice the mushrooms into thin strips.
- Prepare the Filling:
- In a large bowl, combine the slaw mix, chopped green onions, chopped onion, cilantro (if using), and sesame seeds (if using).
- Add the chimichurri sauce (or your chosen sauce) and mix well.
- Assemble the Rolls:
- Lay a cabbage leaf flat and place a spoonful of the slaw mixture and a few slices of grilled mushrooms in the center.
- Roll the cabbage leaf, tucking in the sides as you go, to form a tight roll.
- Repeat with the remaining cabbage leaves and filling.
- Serve:
- Arrange the rolls on a platter.
- Serve with gyoza sauce for dipping.
Nutritional Information (Per Roll)
- Calories: 70 kcal
- Protein: 2.5 g
- Carbohydrates: 10 g
- Dietary Fiber: 3 g
- Sugars: 3 g
- Fat: 2.5 g
- Saturated Fat: 0.5 g
- Cholesterol: 0 mg
- Sodium: 300 mg (varies based on sauce used)
- Vitamin A: 30% DV
- Vitamin C: 60% DV
- Calcium: 4% DV
- Iron: 4% DV