Quick Stuffed Cabbage Rolls with Spicy Nutty Sauce

Instructions

1. Pulse onions, garlic, ginger, mushrooms, and minced cabbage in a chopper until finely chopped.
2. Roast soybeans, whole peanuts, and sesame seeds in a pan until fragrant. Set them aside to cool.
3. Boil cabbage leaves for 4-5 minutes until pliable. Drain and cut them into round shapes suitable for wrapping.
4. Blend the cooled sautéed tomato mixture with the roasted soybeans, peanuts, and sesame seeds until smooth.
5. Pour the hot jhol sauce over the cooked cabbage rolls.
6. Grate the extra-firm tofu.
7. In the same pan, sauté cherry tomatoes, 1 small onion, 4-5 garlic cloves, a small piece of ginger, and 2 green chilies in 1 tbsp olive oil until the vegetables are cooked and softened. Let the mixture cool completely.
8. Place approximately 1 tablespoon of the prepared filling in the center of each cabbage leaf round.
9. Add salt, hot water, and lemon juice as needed to achieve your desired consistency and taste for the jhol sauce.
10. Enjoy the cabbage roll momos like a soup or with the jhol sauce as a dipping sauce.
11. In a bowl, combine the pulsed vegetables, grated tofu, turmeric powder, 1 tsp salt, cumin-coriander powder, and 2 tbsp hot olive oil. Mix everything thoroughly and set aside.
12. Carefully roll the cabbage leaf around the filling to form a momo shape and secure it with a toothpick.
13. Drizzle olive oil over the assembled cabbage rolls and cook them on medium-low heat for 12-15 minutes, or until heated through and slightly tender.