Thai Cabbage Rolls

Cabbage rolls are a little time intensive only because the cabbage leaves take time to cook. You could boil the cabbage and peel the leaves ahead of time and store in the fridge up to two days, tightly sealed, to speed this up. They are so worth it though! Delicious, a nice way to get your cruciferous veggies in, and great fix for a burrito craving!

I put the beets and cabbage in the same pot of boiling water since they take about the same time to cook :)
Put the veggies in, add enough water to cover them and bring to a boil. 
As the cabbage leaves turn translucent, take it from the water and peel them off one at a time then return to the boiling water to continue cooking. 

Meanwhile - cook up whatever you want for filling!

I used tilapia, broccoli, and beets, and made a delicious almond sauce to go with!

Tilapia: Pan fry the fish until opaque and flakes easily. Don't flip until you see the fish is more than half cooked through.
** TIP ** : To get a crisp fry without heat the pan first, then add your oil right before adding the food so the oil doesn't have time to smoke. Then shake the pan a little right away and every minute or so to keep the food from sticking.

Broccoli: Use the same technique as for the tilapia, but add some flaked coconut (UNsweetened), garlic, and a splash of tamari.

Beets: These add a great texture and earthy flavor, but carrots could be used as well. Boil the beets until a knife can pierce them through easily (20-40 minutes depending on the size of the beets). Put into a bowl of cold water to stop the cooking. Pierce with a fork to stabilize the beet on the plate and use a knife to cut the skins off, then slice and chop into sticks. Beware beets can seriously stain! Fingers, clothes, countertops - be careful!!

When everything is cooked and done - fill a cabbage leaf, roll the edges in, and viola! 

Thai Almond Sauce: Blend 2 tbsp almond butter, 1 tbsp tamari, 1/2 - 1 clove of garlic, 1 tsp sriracha (no sugar added!), and 1 tsp honey to taste. Yum!

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