Grilled Cabbage Wraps with Glutinous Rice Filling
Ingredients
- 3 cups cooked glutinous rice
- about 15-20 cabbage leaves
- 3/4 cup finely chopped kale stems (or broccoli stem)
- 1/2 cup finely chopped mushrooms (optional, e.g., mini King Oyster)
- 1 small finely chopped carrot
- 1 tablespoon finely minced ginger
- oil for cooking
- salt to taste
Seasoning
- 1 tablespoon soy sauce or tamari
- pepper to taste
- 2 teaspoons toasted sesame oil
- salt and pepper to taste
Sauce
- 1.5 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup
- 1 tablespoon mirin
- 1 chopped Thai chili (optional)
- salt and pepper to taste
- 1/2 cup water
Preparation
Heat a non-stick pan with 1 teaspoon oil and sauté ginger until fragrant.
Add mushrooms and cook for 1-2 minutes.
Add finely chopped kale stems and cook for 30 seconds, then turn off the heat.
Transfer the mixture to a bowl, add finely chopped carrots, cooked rice, and mix well with the seasoning ingredients, then taste and adjust.
Bring a pot of water to boil and blanch the cabbage leaves for 45 seconds.
Remove the cabbage leaves and immediately plunge them into icy water to stop cooking.
Stuff each blanched cabbage leaf with the rice mixture to form wraps.
Grill or sear the stuffed wraps until they develop a smoky flavor.
Sauce
Optionally, whisk together the sauce ingredients until well combined and serve with the wraps.
