Tomato Cabbage Rolls

20260218, #BreakfastDiary 1648, -1°C/mostly clear The last day of the holiday. About 450kcal, Tomato Cabbage Rolls.

5 large cabbage leaves, 2T tomato sauce, a little grana padano cheese, (filling) 2 cloves garlic, 5 shiitake mushrooms, 1/2 onion, 1 egg, 2T hemp seeds

1. Add a little salt to boiling water, then blanch the separated cabbage leaves. Pound the thick core with the back of a knife - this makes the leaves easier to roll. 2. Mince 2 cloves garlic, 5 shiitake mushrooms (trim the stems), and 1/2 onion. Heat olive oil in a pan, add the ingredients with salt, pepper, and a pinch of herbs, and stir-fry quickly over high heat to cook off the moisture. 3. In a mixing bowl, combine the sautéed ingredients from step 2 with 1 egg and 2T hemp seeds, mixing well. 4. Lay out the cabbage from step 1, top with the filling from step 3, roll it up, and lightly pan-sear in a pan with olive oil. 5. Spoon tomato sauce onto a plate, place the cabbage rolls from step 4 on top, and sprinkle with grana padano cheese.