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Stuffed Cabbage Rolls

4 large cabbage leaves
light sesame oil
1 small onion, diced
soy sauce
1 carrot, diced
1-2 stalks celery, diced
1 cup fresh/frozen corn kernels
2 cup cooked brown rice
spring or filtered water

1 onion, thin half moon slices
1 carrot, thin matchstick pieces
1 cup green cabbage, shredded
4-5 cup spring or filtered water
2 tsp barley miso
1 Tbsp kuzu, dissolved in small bit of cold water
1-2 fresh scallion for garnish

Bring a pot of water to a boil and blanch cabbage leaves for 1

Drain well and set aside. Prepare filling by heating a small amount
of oil in a skillet. Begin sauteing onion, with a splash of soy
sauce. Add carrot, a splash of soy sauce and saute for 1 minute.
Add celery and con, a splash of soy sauce and saute 1 minute. Stir
in cooked rice, season lightly with soy sauce and sprinkle lightly
with water. Cover and simmer for 5 minutes.

To prepare cabbage rolls, place one-quarter of filling on each of
the four cabbage leaves. Roll and tuck cabbage leaf around filling,
forming a cylinder roll. Place cabbage rolls snugly in a small
skillet. Add a small bit of water, cover and bring to a boil. Lower
heat and simmer for 15 minutes.

Prepare broth by combining vegetables and water. Cover and bring
to a boil.

Reduce heat to low and simmer until veggies are soft, about 10
minutes. Remove a small amount of broth and dissolve miso. Stir
gently into soup and simmer 2 minutes. Stir in dissolved kuzu and
keep stirring until broth thickens a bit, about 2 minutes more.
To serve, place 1-2 cabbage rolls in a shallow serving bowl. Ladle
broth over cabbage rolls and top with fresh scallions.


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