Cabbage weaves on the spin

Children tend to eat cabbage only when it is shredded and used along with noodles. And this vegetable, like spinach tends to wilt easily so storing it for long periods is not recommended. This leafy   option can also be  put as a substitute for lettuce in burgers! Here is a lovely cabbage roll recipe from Myanmar. Ingredients:8-10 large cabbage leaves2tsp vegetable oil2/3 cup soya bean protein powder 1 onion thinly sliced3 pods garlic ½tsp turmeric powder ½ cup rice4 pieces mushroom thinly sliced 40gms barn (husk)100gms vegetables chopped (any four vegetables of your choice)40gms tomato paste   ½ sugar40gms mozzarella cheese grated1 cup watera little margarine for greasing the trayIngredients for sauce:½ vegetable oil50gms shallots30gms tomato paste2 bay leaves100ml waterMethod to prepare sauceHeat oil and sauté the shallots until brown. Add the rest of the ingredients and cook for 5 minutes. Blanch the cabbage leaves and take care not tear to them. Heat oil in a wok. Sauté the onion, garlic and add water. Now mix the soya protein and turmeric powder and let it simmer for 15 minutes. Add all the ingredients except the cheese and margarine, and cook for another 10 minutes.  Arrange the cabbage leaves on a tray and use three tsps of this filling to roll them one by one. Grease an oven tray with the margarine, place the rolls, pour the sauce and bake at 180 degree C for 30 minutes. Remove and sprinkle with cheese and bake again for 5 minutes. Serve with chapatti or pita bread.