Steamed cabbage rolls

Ingredients

• 8-10 clean outer leaves of large green or red cabbage, unbroken if possible
• salt to taste
• water
• paper towels or clean kitchen towels to pat the leaves dry before stuffing

1)Stuffing:

• ½ cup cooked garbanzo beans, coarsely ground up
• 4-6 medium mushrooms, chopped finely
• 1 small onion, chopped finely
• 1-2 cloves of garlic, crushed
• 1 teaspoon freshly grated ginger
• 1 teaspoon curry powder or garam masala
• 1 tablespooon canola oil
• salt to taste

2)Dipping Sauce:

• 4 tablespoon light soy sauce
• 1-2 tablespoon Sambal Oelek
• 1 teaspoon toasted sesame seeds
• 1 teaspoon Splenda® or brown sugar (optional)

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Preparation

• Stuffing: Heat the oil in a pan, sauté the onions, garlic and mushrooms, add the garbanzo and ginger, add the curry powder, adjust salt to taste and cook till well-combined and fairly dry; allow to cool.
• Bring a large pot of salted water to a rolling boil, add the cabbage leaves, cover and allow to cook for 3-5 minutes, checking after a couple of minutes to make sure they don't get too mushy; remove from water, drain well and place on towel to dry.
• Stuff each leaf carefully, roll like a burrito or spring roll.