Grilled Cabbage Wraps with Rice and Kale
Ingredients
- 3 cups cooked rice (glutinous or substitute with other rice)
- 15-20 cabbage leaves
- 3/4 cup kale stems, finely chopped (or use broccoli stem)
- 1/2 cup mushrooms, finely chopped (optional)
- 1 small carrot, finely chopped
- 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 and taste test.
Bring a pot of water to boil and blanch the cabbage leaves for 45 seconds, then remove and plunge them into icy water to stop the cooking.
Stuff the cabbage leaves with the rice mixture to form wraps.
Sear the cabbage wraps until they develop a smoky flavor.
Optionally, whisk together the sauce ingredients until well combined and serve with the wraps.
