Grilled Cabbage Wraps with Glutinous Rice Filling
Ingredients
- 3 cups cooked glutinous rice (or substitute with other rice)
- 15-20 cabbage leaves
- 3/4 cup finely chopped kale stems (or broccoli stems)
- 1/2 cup finely chopped mushrooms (optional)
- 1 small carrot, finely chopped
- 1 tablespoon finely minced ginger
- 1 teaspoon oil for cooking
- 1 tablespoon soy sauce or tamari
- 2 teaspoons toasted sesame oil
- freshly ground pepper to taste
- salt to taste
Sauce
- 1 1/2 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup
- 1 tablespoon mirin
- 1 Thai chili, chopped (optional)
- 1/2 cup water
- salt and pepper to taste
Preparation
Heat oil in a non-stick pan over medium heat and sauté ginger until fragrant
Add mushrooms and cook for 1 to 2 minutes
Add kale stems and cook for 30 seconds, then turn off the heat
Transfer the mixture to a bowl and add carrots, cooked rice, soy sauce, sesame oil, and pepper; mix well
Taste and adjust seasoning with salt and pepper as needed
Bring a pot of water to a boil and blanch cabbage leaves for 45 seconds
Remove cabbage leaves and immediately plunge into ice water to stop cooking
Drain blanched cabbage leaves and pat dry with a clean towel
Place a portion of the filling near the stem end of each cabbage leaf, fold in the sides, and roll into a wrap
Grill the wraps over medium heat for 2 to 3 minutes per side until charred and heated through
Sauce
Whisk together soy sauce, maple syrup, mirin, chopped Thai chili (if using), water, salt, and pepper until well combined
