Mrs. Tastys / Quarantine Cookbook: Cabbage Rolls

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Mrs. Tasty's Vegetarian Space Station
Quarantine Cookbook: Cabbage Rolls

Executive Producer / Featuring: Casey Dobbins
Creative Director / Director of Photography / Editor: Eric Dobbins

Fly with the Space Station on Instagram: @vegetarianspacestation

Recipe:
Cabbage Rolls with Gingery Wild Rice and Peanut Sauce

Ingredients (Rice Filing):
1 c. wild rice, rinsed
3 c. water
½ lg sweet onion, minced, seperated
1 carrot, peeled, grated
1 lg handful of your favorite mushroom, cleaned, minced
1 thumb of fresh ginger, cleaned, grated
2 cloves garlic, minced
1 dash/splash soy sauce
Heaping spoonful coconut oil, for frying

~Bring water, rice, salt & ¼ onion to boil. Stir, cover and reduce down to a simmer. Cook until water is fully absorbed -- around 42 mins. Remove from heat and let stand for 10-12 mins.
~While rice is cooking, get a saute pan ripping on the stove.
~When hot add coconut oil, remaining onion, garlic, carrot and ginger. Cook down -- about 3 minutes. Add in mushrooms and soy sauce (careful! It could splatter!), stir, turn down to medium heat and cook down for another 3-4 mins.
~Combine rice and mushroom mix together. Add in any other special guest ingredients, like: fresh mint and/or basil, garlic & chili sauce, minced water chestnuts, crunched peanuts!

Ingredient (Peanut Sauce):
½ c. peanut butter
½ of a lime’s juice
2 tsp sugar or sweetener
2 tsp soy sauce
Splash apple cider vinegar
Cayenne
Turmeric
Cilantro (if you have it)

~Blend it up! Add water until you get your desired thickness.

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