• Ingredients:
  • 1 head of cabbage
  • 8oz package of sliced FunGuy white button mushrooms
  • 2 carrots, shredded
  • 1 small onion, thinly sliced
  • 2 teaspoons sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoons honey
  • 1 inch fresh ginger, minced
  • 3 cloves garlic, minced
  • ½ cup cooked brown rice
  • Pinch of red pepper flakes

Roll into summer like a FunGuy with a recipe that’s not only vegan friendly but keeps the heat down in the kitchen too!

These cool cabbage rolls are made with a bit of brown rice, lots of pickled vegetables and loaded with FunGuy mushrooms so they keep things light and fresh when the heat is at it’s peak.

DIRECTIONS:

  1. Remove the very outer leaves from the cabbage head and discard. Peel back 12 large leaves and clean them thoroughly. Trim the ends of the cabbage and remove the thick stem. Set the leaves aside.
  2. Remove the stem and shred the rest of the cabbage and put it in a large bowl. Add in the FunGuy mushrooms, shredded carrots, and onions.
  3. In another bowl whisk together the sesame oil, rice vinegar, soy sauce, honey, ginger and garlic. Pour the marinade over the cabbage and mushrooms, toss well to coat. Cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes.
  4. While the filling is marinating, cook the large cabbage leaves.
  5. Bring a large pot of water to a boil over high heat. Also prepare a large bowl of ice water for cooling the leaves.
  6. Place the large cabbage leaves into the boiling water and allow them to cook 30-60 seconds or until wilted and flexible. Transfer the cooked cabbage leaves with tongs to the ice water to cool for another 60 seconds. Lay the leaves out on a dry cloth or paper towels and pat dry. Keep covered until ready to use.
  7. To assemble the rolls, first drain the cabbage and mushrooms with a strainer. Reserve the liquid for a dipping sauce. Lay the cabbage leaves out on a flat surface and place a couple tablespoons of filling on the center then add a tablespoon of rice. Fold the stem end over the filling then one side and roll tightly, but careful not to tear the leaf. Repeat with the rest of the cabbage and filling.
  8. Place the cabbage rolls onto a plate and cover with plastic wrap and chill in the refrigerator for approximately an hour.
  9. When ready to serve, add a pinch of pepper flakes to the reserved marinade and whisk to combine.
  10. Serve these summer cabbage roll still cold.

Have a Fun meal!