Stuffed Asian Cabbage Rolls

These cabbage rolls are meat-free, easy-to-make, and delicious! The recipe came from a cookbook called "Stand By Your Pan: Country Music Cookbook" by Diane Pfeifer. Her funny alternative country-music-inspired title for the recipe is "Wabash Cabbage Balls" :)

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 1  large  head green cabbage
• 1  cup  uncooked rice (white or wild)
• 4  cups vegetable broth
• 3  ounces mushrooms
• 1  tablespoon  chopped green onion
• 2  tablespoons walnuts
• 1  tablespoon margarine
• 1  tablespoon  sesame oil
• 1  teaspoon cornstarch
• 2  tablespoons water
•  white pepper (to taste)

Directions

1. Cut the core out of the cabbage. Chop the mushrooms and walnuts.
2. Microwave cabbage (uncovered) for 5 minutes, Set aside.
3. Cook the rice in 2 cups of the vegetable broth according to package directions. Saute the chopped mushrooms, onion, and walnuts in the margarine for about 5 minutes. Stir mixture into the cooked rice.
4. Dissolve the cornstarch in the water. Heat the remaining 2 cups vegetable broth in a small pan. Add sesame oil and cornstarch/water mixture; heat and stir until slightly thickened. Season with white pepper to taste.
5. Spread a thin layer of sauce in 13x9 casserole dish.
6. Peel outer leaves off of the cabbage. Fill each with 2-3 tablespoons of the rice mixture. Fold sides over and roll up leaf. Place seam side down in the prepared casserole dish.
7. Pour the remaining sauce over the cabbage rolls. Cover and bake at 325 degrees for 30 minutes.