3 cups boiled rice
15-20 cabbage leaves
1/2 cup finely chopped mushrooms
1/2 cup spinach
1 small carrot, finely chopped
1 tbsp finely minced ginger
Salt to taste
1 tbsp soy sauce
Sauce: 1.5 tablespoons soy sauce, 1 tbsp. sweetener, 1 tsp red peppers, salt and pepper, 120 ml of water
Heat the pan with 1 tsp. oil, fry the ginger until fragrant, add the mushrooms, fry for 1-2 minutes.
Add chopped spinach and simmer for 1-2 more minutes.
Transfer the mixture to a bowl, then add the carrots, boiled rice and mix well with the soy sauce and salt.
Bring a pot of water to a boil, blanch the cabbage leaves for about 45 seconds.
Put one cabbage leaf on the table. Add the filling in the middle, fold the sheet along the sides and wrap. Repeat the same with the rest of the cabbage leaves.
In a frying pan with 1 tsp. lay out the cabbage rolls. Fry until golden brown.
Add all the ingredients for the sauce to the pan, bring the mixture to a boil and cook until thickened.
Pour sauce over cabbage rolls and garnish with sesame seeds and cilantro.