1 tablespoon distilled white vinegar
1 tablespoon soy sauce
1 cup brown sugar
1 tablespoon soy sauce
1 cup white sugar
1 dash garlic powder
3 tablespoons butter, melted
1 cup vegetable oil
In a medium saucepan or saucepan, combine distilled white vinegar, soy sauce, brown sugar, soy sauce, white sugar, and garlic powder. Cook over medium heat until vinegar is warmed through. Remove from heat and pour mixture into a small bowl to chill.
Stuff each idied cabbage roll with a teaspoon of the sugar and bringing them tightly together. Reserve the remaining sugar. Place into an individual bowl, first press the bottom slightly to press against the surface.
Spread the butter mixture around the stems of the green idata. Cover and refrigerate for hours or until cabbage rolls are pliable.
Preheat the oven to 375 degrees F (190 degrees C) and lightly grease 6 2-inch diameter oval baking dishes. Waxed paper or aluminum foil is used to keep the steam of the cabbage from boiling off inside.
Bake green idas in the preheated oven for 45 minutes, turning once, until golden brown. Throw idas out onto the baking sheet and allow to cool. Cabbage will lose its discoloration if it is left in the oven. Meanwhile, cut cabbage into 1/4 inch slices.
When cool, slice a wedge out of the green idata and squeeze out the seed, leaving a small pocket for the rubber stamp.
To make the sauce: In a shallow bowl, whisk together the brown sugar, soy sauce, butter, olive oil and 1 cup reserved maple syrup until smooth.