INGREDIENTS
2 tbsp
brown sugar
6 large leaves
cabbage
8 ozs
canned water chestnuts
1 tbsp
dijon mustard
2 tbsp
extra virgin olive oil
3 cloves
garlic
2 tbsp
ketchup
1 tbsp
lemon juice
1/2 cup
mushrooms
1/2
onion
1/2 tsp
rice wine vinegar
2 tbsp
sesame oil
2 tbsp
soy sauce
1/4 cup
sugar
2 tbsp
tamari
2 tbsp
unseasoned rice wine vinegar
1/2 cup
water
1 tsp
water