Sesame Ginger Pan-Fried Cabbage Rolls

Prepare all your veggies and set aside.

Preheat a large pan to medium heat and add sesame oil, coating the bottom.

Add diced onion, ginger, garlic, carrot, jalapeno and mushrooms and toss to combine.

Saute for 3-4 minutes or until all the veggies start to soften.

Add veggie grounds and soy sauce and toss everything to combine.

Cook another 3-4 minutes or until grounds are cooked and heated through.

Remove from heat and add fresh chopped cilantro and ⅓ cup @yeshidressing Sesame Ginger Dressing.

Toss everything well to combine and set aside off the heat.

Using a wide bottom pot, bring a few cups water to boil.

Prepare your savoy cabbage by slicing off the bottom and peeling the big leaves apart from each other, you will need 8 full leaves.

Cut some of the largest part of the stem (at the base) where its toughest.

Add the leaves to the boiling water 2 at a time, allowing to soften, 1-2 minutes.

Once the leaves have cooled down enough you can touch them, add ⅓ cup of the filling into the centers, lengthwise and roll the cabbage up closing it at the sides.

Place prepared cabbage rolls on a cloth to soak up any remaining water while you heat a pan.

Coat the pan in sesame oil and pan fry each cabbage roll 5-7 minutes per side, they should be browned and sealed!

Enjoy with Yeshi Sesame Ginger dressing on the side!