Stuffed Cabbage with Miso

Steam leaves from savoy cabbage for stuffing later.  Once they have steamed and 
are soft shock in cold tap water.  Set aside.

1.25 	lb	ground pork
3	cups	sliced green onions
1-2	minced	carrots
5-6	minced	garlic cloves
2+	cups	bread crumbs
1	tsp	sea salt
1-2	tsp	pepper
0.25	cup	ground sesame seeds
2	diced	tomatoes, roma
1	Tbsp	fresh thyme
2-3	Tbsp	red miso
2		eggs

Mix all those together in a large bowl.  Folding to keep it lighter.

Stuff the cabbage leaves.  Pack into a 2qt+ casserole.

Preheat oven to 350F.

Sauce:

2	cups	water
		dashi (fish stock) powder to taste
1-2	Tbsp	white miso to taste
2	tsp	brown sugar
0.25	tsp	japanese seven spice
1-3	tsp	soy sauce

Cook to a simmer in a saucepan.  Should taste like a mildly sweet miso soup.  
Pour over stuffed cabbage in casserole.

Bake for 1.5 hours at 350F.