@Fiikus_goddess Sounds interesting. What would you sub for cabbage if you couldn’t use it? (I can eat leeks and chicken but not cabbage)
@StarlightEmber All cabbages on the no-no list? Napa cabbage is what I usually use, that is much milder.
But you could try bamboo shoots. I also put in a grated carrot and 3 shitake mushrooms for flavor.
@Fiikus_goddess thanks! Yeah, there’s something in it plus some other veggies my body rejects. Can’t eat them and I avoid anything related to them as well. Digging the idea of the bamboo shoots and carrots, thank you 😊
@StarlightEmber You can also add onion, garlic, chives, scallions for extra veggies. You could try grated zuchhini too!
I'd salt the grated zuchhini, let it sit for 30 min, squeeze out the water, and then add in. Same process is for napa cabbage, to control the moisture levels in the filling.
50/50 ratio of protein and veggies, adding an egg depending on the protein.
Here's a good video with 5 different fillings. Just substitute the veggies of choice!