Prep Time 20 m
Cook Time 40 m
Ready In 1 h
Serves 4
 Ingredients

• 1/3 cup uncooked Black rice
• 1 tbsp Olive Oil
• 1 tbsp. Sprig Toasted Sesame oil
• 3 tbsp Sprig’s Chipotle Adobado Sauce
• 2 drops of Sprigs Culinary Lavender Extract
• 8 cabbage leaves
• 300 gms ground boneless chicken
• 2 tbsp ginger grated, divided.
• 1/4 cup chopped onion
• 1 cup Mushroom Sliced
• 1 egg, slightly beaten
• Salt to taste
• 1/4 teaspoon ground black pepper
• 4 tomatoes
• 6 cloves of garlic finely diced
• 2 chillies finely chopped

Directions

• Soak the black rice overnight or 6hrs atleast.
• In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
• Boil the tomatoes until the skin peels off. Blend it to a fine puree.
• Heat oil in a Pan. Sauté garlic and chillies. Add the tomato puree, salt and 1 tbsp of grated ginger. Add 1cup of water and bring to a boil. Add the Chipotle Adobado Sauce and Lavender Extract. Simmer for another 2 mins. Adjust seasonings.
• In a medium mixing bowl, combine the Sesame Oil, chicken, cooked rice, 1tbsp ginger, onion, egg, mushrooms salt and pepper. Mix thoroughly.
• Divide the mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
• In a large skillet over medium heat, place the half of the tomato puree at the bottom, followed by the cabbage rolls and pour the remaining tomato gravy over the top.
• Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often and Serve hot.