#CabbageRolls #Diet #PeanutSauce
Cabbage is always easy to find and inexpensive, so it's often on our dinner table. These days, the weather's been chilly, so
I thought, "What if I made a roll with lightly cooked vegetables instead of the raw ones in spring rolls?"
I made cabbage rolls with a generous amount of cabbage. The lightly cooked vegetables add a sweetness,
and the generous amount of cabbage adds a savory flavor,
making them even more delicious. Since it's a perfect meal,
I skipped the other side dishes and had cabbage rolls for dinner.
My husband uses soy sauce, and I use peanut sauce.
We enjoy each other's tastes,
and we welcome the winter nights with these side dishes.

Ingredients: 1/2 head of cabbage, 100g each of carrots, onions, and pumpkin, 10 shiitake mushrooms, 1 block of tofu, 2 tablespoons nutritional yeast, a pinch of salt, 12 rice paper sheets,
Directions:
1) Chop all vegetables and stir-fry the cabbage first.
2) Tofu Mash and place in a pan to remove moisture. Add 2 tablespoons of nutritional yeast (optional).
3) Stir-fry the onions, then lightly stir-fry mushrooms, carrots, and pumpkin in that order. Turn off the heat and add cabbage and tofu.
Peanut Sauce
1 tablespoon amino soy sauce, 1 tablespoon peanut jam, 1 teaspoon garlic, 2 teaspoons lemon juice, and as needed honey.
Soy Sauce
1 tablespoon amino soy sauce, 2 teaspoons Sriracha, 2 teaspoons lemon juice, and as needed honey.