Sugar-free mushroom-stuffed cabbage rolls (vegan)

Preparation without sugar

1. Take 12 large cabbage leaves from the cabbage and remove the thick stalks.
2. Boil the leaves in hot water until they turn soft, leave to cool in cold water and use clean kitchen towels to pat them dry.
3. Use the remaining cabbage for a marinated coleslaw or wok dish.
4. Chop up the removed stalks, onion and garlic.
5. Heat the rapeseed oil in a pan and sweat the cabbage, onions and garlic over a low heat until the onions are translucent.
6. Slice the mushrooms and add them to the pan. Fry the mushrooms for several minutes.
7. Then add chilli paste, SteviaSweet Liquid, white wine vinegar, salt and chopped thyme.
8. Preheat the oven to 200 °C.
9. Use a spoon to place a small amount of filling at the bottom edge of each cabbage leaf, fold the sides over the filling and roll up tightly.
10. Place the cabbage rolls in a greased oven dish with the open side facing down.
11. Sprinkle with a bit of salt. Mix SteviaSweet Liquid and vegetable stock and pour into the form.
12. Roast uncovered on the middle shelf for 20 minutes so the cabbage rolls get a nice colour.
13. Then cover with a lid or aluminium foil for the cabbage rolls to soften on the outside.
14. Bake for another 30-40 minutes.
15. Serve with boiled potatoes, rice or barley, and lingonberries or cranberries sweetened with SteviaSweet Liquid.