Fusion cabbage roll with bibibap sauce

So this version of the cabbage roll is a mix of the western cabbage roll with Chinese tofu skin wrap(腐皮卷) with a Korean sauce.  Hope you like my fusion version of this healthy cabbage roll !
Ingredients

  • One head of cabbage.
  • 6 Chinese mushroom
  • 8 black fungus (雲耳)
  • 2-3 king oyster mushroom
  • One cup of chopped butternut squash
  • One cup of quinoa

Seasoning

  • One table spoon of soy sauce or tamari sauce
  • One teaspoon of your choice of sugar
  • One teaspoon of seaseme oil
  • Half a tablespoon of maple syrup/ honey
  • One teaspoon of turmeric

Bibibap sauce

  • 1 tablespoon of Korean chili sauce
  • 1 teaspoon of your choice f sugar
  • 1-3 teaspoon of warm water
  1. Blanch the cabbage in a pot of boiling water.  Then put it in a bowl of cold water.  This way the outter leaves will peel off easier
  2. Peel the outter leaves for the wrapping .  Leave the smaller/ ripped pieces for inside wrapping.
  3. Cook the quinoa according to instructions
  4. Put the mushrooms, black fungus, and pieces of cabbage all in food processor and let it chopped to fine pieces.
  5. Heat a pan and add coconut oil.  Throw in squash , and other stuffings.  Heat until mushrooms are soften
  6. Turn off heat and mix in quinoa. Add in all the seasoning and mix well
  7. Take a cabbage leave and start wrapping !
  8. To make the sauce just mix everything up to a thick but runny sauce.  Add on top and enjoy !!!!
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