Ingredients
2 big Napa cabbage leaves
2 oz.pomegranate juice
8 oz.extra firm cubed tofu
2 oz.chopped mango
4 oz.chopped avocado
2 oz.pea sprouts
A few sprigs of cilantro
Salt and pepper
Directions
1. Blanch cabbage
2. Reduce pomegranate juice in saucepan on low, about 5 minutes, until syrupy.
3. In the center of each cabbage leaf, place tofu, mango, avocado, sprouts, and cilantro. Drizzle with pomegranate syrup and season with salt and pepper to taste. Roll leaves tightly.
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