Cabbage Roll (Sihat)

Ingredients:
5 cabbage leaves, each the sice of a saucer
1 tbsp vegetable oil
2/3 cup soy bean protein powder, soaked in warm water for 20 minutes, drained
1 big onion. sliced
2 pips garlic
1/2 tsp turmeric powder
1/2 cup rice
2 pcs mushrooms, soaked and sliced thinly
2 tbdps bran
1/2 cup leafy greens, sliced finely (such as spinach, mustard leaf (sawi) or others)
2 tbsps french beans, sliced thinly
1 tbsp carrot, grater
4 rbsps tomato paste
1/2 tsp sugar
black pepper
20 g low fat mozarella or Cheddar cheese, grated
200 ml water (1 cup)
a little margarince for greasing tray

Sauce:
1/2 tbsp vegetable oil
5 shallots, sliced
1/2 tomato paste
2 bay leaves
1/2 cup water

Sauce:
1. Heat oil and saute shallots until golden brown.
2. Add rest of ingredients and leave to cook for 5 minutes. Remove.

Filling:
1. Blanch (boil) cabbage leaves until soft. Drain. Be careful not to tear leaves.
2. Heat oil in wok. Saute shallots and garlic. Add water, vegetable protein and turmeric powder. Leave for 15 minutes then turn off heat.
Add all the ingredients except for cheese and margarine. Mix well.
4. Arrange a cabbage leaf on an even surface. Fill with 3 tbsps filling and roll. Repeat for all.
5. Place all cabbage rolls on a tray greased with margarine.
6. Pour sauce over cabbage rolls.
7. Bake at 180 degrees Celcius or 350 degrees Farenheit for 35 minutes.
8. Remove and sprinkle with cheese. Bake for another 5 to 10 minutes.

Serve as a main dish with baked naan, capati or pita, or as a vegetable dish.

Serving suggestion: The vegetable choice for filling may be replaced with the family's favourites.

Serves 5.