### Ingredients

**For the Cabbage Rolls:**

* 1 large Napa Cabbage (10-12 leaves)

* 1 1/4 cups Dry Sushi Rice (or any short-grain rice)

* 1 medium Onion (diced)

* 3/4 tbsp Ginger (minced) & 3 Garlic cloves (minced)

* 1 medium Carrot (diced) & 2 medium Peppers (diced)

* 8 White button mushrooms (diced)

* 2 tbsp Tamari (or coconut aminos)

* Seasonings: 1/2 tsp each of sea salt, ground pepper, onion powder, and 1/4 tsp red pepper flakes

**For the Savory Sauce:**

* 1 tsp Sesame oil

* 1/2 tbsp Ginger (minced) & 2 Garlic cloves (minced)

* 1 1/2 tbsp Tamari (or soy sauce)

* 1 tbsp Rice vinegar & 3/4 tbsp Maple syrup

* 1/2 cup Water mixed with 1/2 tbsp Cornstarch

* Seasonings: Salt, pepper, red pepper flakes, and smoked paprika to taste

* Garnish: Sesame seeds

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### Instructions

1. **Cook the Rice & Prep Cabbage:** Cook the sushi rice according to package instructions. Carefully peel 10-12 large leaves from the Napa cabbage and blanch them in boiling water for a couple of minutes until soft and pliable. Drain and set aside.

2. **Cook the Filling:** Heat oil in a pan. Sauté the diced onion, minced ginger, and garlic until fragrant. Add the diced carrots, peppers, and mushrooms. Stir-fry until the veggies are tender. 

3. **Season the Filling:** Mix in the cooked sushi rice, tamari, sea salt, ground pepper, onion powder, and red pepper flakes. Stir well so everything is evenly seasoned, then remove from heat.

4. **Roll the Cabbage:** Lay a cabbage leaf flat, place a generous spoonful of the rice and veggie filling near the stem end, tuck in the sides, and roll it up tightly. Repeat for all leaves.

5. **Make the Sauce:** In a small saucepan, heat sesame oil and sauté minced ginger and garlic. Pour in the tamari, rice vinegar, maple syrup, and the water-cornstarch mixture. Season with salt, pepper, red pepper flakes, and smoked paprika. Simmer until the sauce thickens.

6. **Serve:** Place the cabbage rolls on a serving platter, pour the warm garlic-ginger sauce over them, and garnish with sesame seeds.