Here’s another recipe modification from our visiting super-chef, “Aunt” Coleen. For my skill level, this counts as “fancy cooking” and might be nice to prepare when you’d like both your recovering child and your dinner guests to enjoy the same meal. Martin devoured two of these rolls the evening that Coleen made them; two mornings later I chopped up a third roll and added quail eggs to create a breakfast treat.

1/4 lb. ground beef
2 tsp fresh ginger, peeled and minced
1 cup cubed butternut squash
1/2 cup broccoli sprouts
6 leaves Napa cabbage
3 tbsps Coconut Secret raw coconut aminos
1 tbsp arrowroot powder
3 tbsps filtered water
1 tsp sesame oil
1 tbsp oil of your choice

Brown the ground beef and ginger in 1 tbsp oil with 1 tsp sesame oil. Add butternut squash and coconut aminos. Cook 7-10 minutes, until squash is tender. Add the arrowroot powder and water to thicken. Throw in the broccoli sprouts just before removing from heat.

Steam the cabbage leaves 7-10 minutes, until tender and pliable.

Spoon a portion of beef mixture into each leaf, roll tightly, and secure with a toothpick.

(Teaser: Tomorrow I’ll post the recipe for a nice, easy sauce to complement these rolls.)