Freestyle Cabbage Rolls

????????????????????????????????????????????: ????????????????????????????: - Napa cabbage (Chinese cabbage) ????????????????????????????: - 1/2 kg ground meat of choice (I used 1/2 beef and pork but you can use chicken) - 1 onion, finely minced - 1 carrot, finely minced - 1/2 red cabbage (or normal cabbage), fine diced - 4 cloves garlic, grated - 9 shiitake mushrooms, finely minced - 1 egg - 4 tbsp soy sauce - 2 tbsp sesame oil - Salt and pepper to taste - 1 crabstick per roll ????????????????????: - Tomato sauce - 1 onion - 6 cloves garlic (optional) - 1 tsp chili flakes - Olive oil - Salt and pepper to taste - 1 knob Butter ????????????????????????????: - Parsley/Sour cream ????????????????????????????????????????????????: - Start of by mixing all ingredients listed under the filling. Mix well to combine and set aside. - Chop of thicker end of the cabbage to separate the leaves and boil for around 1 min to soften them. Drain, let cool and set aside. - To make the sauce, saute onions, chili flakes and garlic with olive oil until slightly caramelized. Add in crushed tomatoes and simmer for around 20mins. Season to taste with hondashi powder/salt and pepper. - Roll the filling in your cabbage leaves adding 1 crabstick per roll and making sure to tuck in the ends so the filling doesn’t spill out. - In a pan, Sear the cabbage rolls in olive oil and butter. Pour over the tomato sauce and let simmer for 20-25 mins until meat is cooked and leaves are