Thai Stuffed Baked Cabbage Rolls

1 head green cabbage medium sized

100g lean mince

2 tbsp onion minced

2 tbsp tomato paste

1 cup chicken broth

2 tbsp canned diced tomatoes

1/16 tsp powdered stevia

3/4 tsp salt

1 egg white

1/2 tsp vinegar

1 tsp lemongrass freshly minced

1 tsp dried oregano

1 cup mushrooms finely diced

DIRECTIONS

Preheat the oven to 350 degrees F.

In a small bowl, stir together tomato paste and chicken broth until combined. Set aside.

Cook cabbage in boiling water until the outer leaves pull away easily from the head. Pull away 8 large leaves for the rolls. In a small bowl, combine mince, onion, half of the tomato paste mixture, diced tomatoes, stevia, vinegar, lemongrass and oregano. Add egg white.

Remove the thick vein from the bottom of each leaf carefully. Place 2-3 Tbsp of the meat mixture on each cabbage leaf. Overlap the ends of the leaf and fold in the sides. Beginning from the cut end, roll up tightly. Repeat rolling with remaining leaves. Place rolls in a small baking dish, seam side down. Pour remaining tomato paste mixture over the rolls. Cover with aluminum foil and bake for 1 1/2 hours, or until cabbage is tender.

Make sure you wrap your rolls nice and tight so the filling doesn’t fall out when you serve the rolls.