Asian Cabbage Rolls

• 1/2 whole Green Bell Pepper
• 1 whole Medium Onion, Finely Diced
• 3 whole Carrots, Shredded
• 1/2 whole Spaghetti Squash, Pre-Cooked, Shredded, Drained
• 2 Tablespoons Fresh Grated Ginger
• 3 stalks Green Onion, Finely Sliced
• 4 cloves Garlic, Minced
• 4 Tablespoons Dark Soy Sauce
• 1 pound Extra Lean Ground Turkey Or Chicken
• 1 Tablespoon Chia Seed Or One Raw Egg
• 1 pinch Crushed Red Pepper
• 1 bunch Cilantro Or Parsley Chopped
• 1 head Green Cabbage, Frozen And Thawed

1. Mix all the ingredients (except the cabbage) together.
2. Chill the filling at least 30 minutes.
3. In the meantime, separate the leaves of the thawed cabbage.
4. Cut out the thick rib in a V-shaped cut.
5. Place about 1/3 to 1/2 cup filling in each leaf, and roll like a burrito.
6. Place seam side down in a greased 9x13 dish.
7. Fit as many as you can.
8. If there are enough extra, put the remainder in another greased cake pan; if there are just a few extra, then just layer them around the edges.
9. Bake in a preheated oven at 350 degrees F for 30 minutes until browned on top.
10. Serve with sweet chili sauce or teriyaki sauce for dipping.

green bell pepper, onion, carrots, ginger, stalks green onion, garlic, soy sauce, ground turkey, egg, red pepper, cilantro, green cabbage

Taken from tastykitchen.com/recipes/main-courses/asian-cabbage-rolls/ (may not work)