Grilled Cabbage Wraps with Rice and Vegetables
Ingredients
- 3 cups cooked rice (glutinous or substitute with other rice)
- 15-20 cabbage leaves
- 3/4 cup finely chopped kale stems (or use 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 1/2 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 kale stems and cook for about 30 seconds, then turn off the heat.
Transfer the mixture to a bowl, add carrots, cooked rice, and mix well with the seasoning ingredients. Taste and adjust seasoning.
Bring a pot of water to boil and blanch cabbage leaves for about 45 seconds. Remove and plunge them in icy water to stop cooking.
Stuff the cabbage leaves with the rice mixture.
Grill the stuffed cabbage wraps until they develop a smoky flavor.
Sauce
Whisk together the sauce ingredients in 1/2 cup water until well combined and serve with the wraps if desired.
Notes
The sauce is optional and can be omitted.
Mushrooms are optional; use if desired for added texture.
