Directions

1. In a sauce pan, mix the tomato sauce, rice vinegar, brown sugar, minced garlic, onion, chili powder, red pepper flakes, water, cayenne pepper, corn starch, and the soy sauce sauce on medium heat until all ingredients are dissolved, set aside.

2. Then remove the center core of the cabbage and place the head (core facing down) in a large pot with about two inches of water at the bottom and steam to release the leaves. Total time should be for 4 leaves about 2 minutes.

3. Chop the bell pepper, onion and the cauliflower together in a oil coated frying pan and cook until the veggies are starting to soften.

4. In a bowl put the meat mixture, SPG, eggs, cider vinegar, lemon juice, brown sugar, beef stock, the pepper, onion and cauliflower and mix well.

5. Lay the cabbage leaves out using a tablespoon, scoop about one and a half of mixture into the cabbage leaves, fold the sides in and roll the cabbage into a roll..

6. Take a baking dish and coat the inside with oil, place the 9 cabbage rolls into the pan, and pour the chili sauce over the cabbage until rolls are half covered.

7. Place pan on the grill at about 375 for 45 minutes to 60 min, depending on the roll size.