2 tbs sesame seed oil
1/2 tsp salt & ground black pepper
3 tsp rice vinegar or ume plum vingegar
1 head fresh napa cabbage, core and leaves separated
1/2 cup shredded carrots
2 fresh scallions, sliced
1 tsp red pepper flakes
1 tbs coconut aminos (or soy sauce, however, I am allergic to soy)
2 cloves garlic, minced
*1 lb ground turkey
*substitute rice in place of turkey for a vegan version
Fill a large pot with 12 cups water. Bring to a boil. Meanwhile, in a large bowl, combine 8 cups cold water and ice cubes.
Remove 8 outer leaves from cabbage. Make a cut through each individual leaf at the base where it attaches to the core. Trim out some of the woody stem area from the leaf. Set the remaining head aside.
To blanch, carefully add trimmed cabbage leaves to boiling water and cook for 1 minute. Remove the leaves quickly and immediately cool them by plunging cabbage leaves into ice water for 1 minute. Remove individual leaves from water and lay each flat on a cloth towel to dry. Set leaves aside to dry.
For filling: From the remaining cabbage, finely chop enough to measure 1 3/4 cups. In a large bowl, combine the finely chopped cabbage, carrots, onions, sesame oil, vinegar, coconut aminos, garlic, and the 1/2 teaspoon salt and pepper.
In a frying pan, heat the sesame oil over a large skillet over medium-high heat. Sauté filling ingredients for 5 minutes.
Remove veggies from the pan, place in a bowl and set aside.
*Add ground turkey to the emptied skillet and cook thoroughly, then add to the veggie filling OR add cooked rice to the veggie filling.
Before serving, assemble rolls. Take a blanched cabbage leaf and lay it flat, with the base end toward you. In the center of the leaf, place about 1/4 cup of the filling on center of leaf.
Roll the base end over the rice and filling. Fold both left and right sides over so that it just covers the opening on the edges. Continue rolling toward the end, wrapping tightly with care not to tear the leaf. Place finished roll on a serving dish with the end tucked under the roll, seam side down. Repeat with remaining leaves and vegetable filling.
Top with sesame seeds to garnish. Serve with coconut aminos (soy sauce or teriyaki sauce).