Grilled Cabbage Wraps with Rice and Vegetables

Ingredients

  • 3 cups cooked rice (used glutinous rice or sub with other rice)
  • about 15-20 cabbage leaves
  • 3/4 cup kale stems, finely chopped (or use broccoli stem)
  • 1/2 cup mushrooms, finely chopped - optional (used mini King Oyster mushrooms)
  • 1 small carrot, finely chopped
  • 1 tablespoon finely minced ginger
  • oil for cooking
  • salt to taste
  • Seasoning: 1 tablespoon soy sauce/tamari, pepper, 2 teaspoons toasted sesame oil, salt & pepper to taste

Sauce

  • 1 1/2 tablespoons soy sauce/tamari
  • 1 tablespoon maple syrup
  • 1 tablespoon mirin
  • 1 chopped Thai chili (optional)
  • salt and pepper to taste
  • 1/2 cup water

Preparation

  1. To make the filling, heat a non-stick pan with 1 teaspoon oil, sauté ginger until fragrant, add mushrooms, cook for 1-2 minutes. Add kale stems and continue to cook for about 30 seconds, then turn off the heat.

  2. Transfer mixture to a bowl, add carrots, cooked rice and mix well with seasoning ingredients. Taste test.

  3. Bring a pot of water to boil, blanch cabbage leaves for about 45 seconds. Remove and quickly plunge them in icy water to stop the cooking.

  4. Place one cabbage leaf on a cleaned surface. Add a heaping spoon of filling in the middle, fold in the sides and wrap to seal. Note: use more filling for a larger leaf. Repeat with remaining ingredients.

  5. In a heated non-stick pan with 1 teaspoon oil, place as many cabbage wraps as will fit in one layer, cook until both sides are nicely browned, flipping halfway.

  6. For the sauce: Add sauce ingredients to a pan, bring to simmer and cook until slightly thickened.

  7. Drizzle sauce on the cabbage wraps and garnish with sesame seeds and chopped cilantro. Enjoy.

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