*Note: Be sure to check out the step-by-step guide + tips in the blog post above!

• Cook the rice according to the package instruction. Set aside.
• Place the sunflower mince in a bowl and cover with hot vegetable broth. Allow to soak for 5-10 minutes. Then transfer to a fine-meshed sieve, drain well and squeeze out any excess liquid.
• In the meantime, bring a large pot of water to a boil. Add in the cabbage leaves and simmer for 2-3 minutes, until softened. Transfer to a bowl of ice water to cool, then drain and pat dry. (If the cabbage rib is very thick and tough, pound it with a tenderizer to soften or trim it with a sharp knife, but leave the leaf intact).
• Heat 1 tablespoon of the oil in a pan or skillet. Add the spring onions, garlic cloves, ginger, carrots, and red bell pepper, and sauté until tender and slightly browned, about 5 minutes. Remove from heat and let cool slightly.
• Add the cooked rice, prepared sunflower mince, sautéed vegetables, and soy sauce to a bowl and mix well to combine. Season with salt and pepper to taste. Set aside.
• Place a pre-cooked cabbage leaf on a wooden board or working surface. Add about ⅓ cup of filling to it, depending on the size of your leaves, and roll it up like a burrito as shown in the step-by-step photos above. Optionally, seal with a toothpick or string to make sure they won’t open during cooking. Continue this process with the rest of the cabbage leaves and filling, until everything is used up.
• Place the cabbage rolls, seam side down, into a lightly greased skillet or baking dish. Drizzle with oil and bake covered for about 25-30 minutes. Then remove the foil and bake for another 15 minutes, or until the top starts to turn golden-brown. (*See notes for stovetop method).
• Serve your cabbage rolls with sweet chili sauce (or another sauce, *see notes). Garnish with spring onions, and sesame seeds, or other toppings you like.
• Enjoy!