Steamed vegetarian ‘spicy’ peanut spring cabbage rolls

I don’t know about you, but I just love cabbage. On the other hand, my wife hates it, so it’s hard to cook for her, as I am the self-appointed chef around the house.

As I write, I have finished eating these cabbage rolls. I was the Guinea pig! So now, I think they’re good enough to share. I am no longer eating refined grains (even gluten-free. Why?)

I used to eat tortillas and bread, so wrapping something up and cooking is more of a challenge these days. But, there’s always a healthy ‘alternative’ way to do things.

For example, this meal is sort of a cabbage wrap Chinese burrito. Well, not really, but I do hope you will like my recipe as much as I do. If you are really hungry, this meal will do the job. It’s very filling! There should be enough cabbage rolls for four or more people.

Here’s the ingredients…

  • 6 or more large cabbage leaves
  • 1 cup of bean sprouts
  • 1/2 a medium onion
  • 1 cup spinach
  • 1/2 cup of zucchini
  • 1/2 cup of frozen peas
  • 1 stalk of celery
  • 1/2 cup of carrot shreds
  • 1 tablespoon peanut butter, tahini sauce or my Thai peanut sauce and salad dressing
  • 1 teaspoon garlic powder
  • Good shake of black pepper
  • 1 small can of Italian tomato sauce
  • Couple shakes of your favorite brand hot sauce
  • 1 teaspoon chili powder
  • 1 cup of mushrooms
  • 1 teaspoon sesame oil
  • 2 tablespoons of apple cider vinegar
  • 1 tablespoon of soy sauce
  • a teaspoon of sesame seeds
  • Handful of cashews
  • Preparation with cooking takes about a half an hour complete


  • Finely chop up your mushrooms, onion, shred carrot in strips with potato peeler, spoon peanut butter on top (don’t worry, it will blend right in when it heats up)
  • Add your sesame seeds, cashews, black pepper, garlic powder, pepper, chili powder, soy sauce and apple cider vinegar
  • Cook on medium heat stirring mixture occasionally for about ten to fifteen minutes until done
  • Then, set it aside
  • Peanut butter will tend to be the glue to make everything hold or bond together
  • In the meantime, you are boiling your 6 cabbage leaves you’ve peeled off from a large head until they are soft, but not completely cooked (about 5 minutes until tender in a rolling boil)
  • Take each out with tongs and set on towel to drain and dry somewhat
  • Spoon in your mixture into a leaf on your cutting board (I leave the spline in, as it cooks up and gets soft)
  • Now, fold each one up
  • Place them in your steamer and cook for about five to ten minutes or until cabbage leaves are done
  • Remove each one carefully (gently) with your spatula, fork or tongs so they don’t tear open
  • Pour Italian sauce in a circle on your serving plate where each serving will sit
  • Put each cabbage roll on that spot and drizzle more Italian sauce on top

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