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
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.
Transfer mixture to a bowl, add carrots, cooked rice and mix well with seasoning ingredients. Taste test.
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.
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.
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.
For the sauce: Add sauce ingredients to a pan, bring to simmer and cook until slightly thickened.
Drizzle sauce on the cabbage wraps and garnish with sesame seeds and chopped cilantro. Enjoy.