Asian Cabbage Rolls

These are a bit of work, but quite good. I might try other kinds of cabbage in the future, or even collards or other kinds of greens.

About 20 large outer leaves of a Chinese cabbage (plus a few extra in case of rips)

Filling:
2 T unsalted butter
2 garlic cloves, minced
2 or 3 scallions, finely chopped
1 cup cooked brown rice
2 boneless skinless chicken breasts, finely chopped
1 cup chopped mushrooms
1 T fish sauce
1 hot sauce, or more to taste
1 T soy sauce
Chopped herbs (I used about half a cup of basil & cilantro, combined)

Tomato sauce:
1 T olive oil
2 gloves garlic, minced
1 28 ounce can crushed tomatoes
Herbs to taste (I used more basil and cilantro)
Salt & pepper to taste

Bring a large part of water to a boil. Submerge cabbage leaves until soft and pliable (just a few minutes); remove. You may have to do this just a few leaves at a time.

Sauté the garlic & scallions in the butter just until softened and beginning to turn golden. Combine with the rest of the filling ingredients.

Lay a cabbage leaf out in front of you, stem end farthest away from you. Be careful not to tear the cabbage leaves. If you get a tear, rip a small piece off of an extra one to use as a patch.

Place about a quarter cup of filling near the end closest to you; begin rolling the cabbage leaf around the filling away from you like you would a burrito, first rolling the end over, then folding the sides in, then continuing to roll to the stem end of the leaf.

Set aside, seam side down, and finish with the rest of the rolls.

Place rolls in a steamer and steam in a covered pot for 10-15 minutes.

While they're steaming, make the tomato sauce: sauté the garlic in the olive oil, then add the tomatoes, herbs, salt & pepper. Heat to a simmer.

Serve cabbage rolls hot with some sauce. Parmesan on top is nice, too.

40 calories per cabbage roll
30 calories per 1/3 cup of sauce