Grilled Cabbage Wraps with Rice and Kale
Ingredients
- 3 cups cooked glutinous rice or other rice
- about 15-20 cabbage leaves
- 3/4 cup finely chopped kale stems or broccoli stem
- 1/2 cup finely chopped mushrooms - optional
- 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
Optional sauce
- 1.5 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 30 seconds, then turn off 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 the cabbage leaves for 45 seconds.
Remove the cabbage leaves and plunge them into icy water to stop the cooking.
Stuff each cabbage leaf with the rice mixture and roll them up securely.
Grill the cabbage wraps until they develop a smoky flavor.
Serve the grilled cabbage wraps, optionally with the sauce.
Optional sauce
Whisk together 1.5 tablespoons soy sauce or tamari, 1 tablespoon maple syrup, 1 tablespoon mirin, 1 chopped Thai chili if using, salt and pepper to taste, and 1/2 cup water until well combined.
