Grilled Cabbage Wraps with Rice Filling
Ingredients
- 3 cups cooked glutinous rice
- 15-20 cabbage leaves
- 3/4 cup finely chopped kale stems
- 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
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, then taste and adjust seasoning.
Bring a pot of water to boil and blanch cabbage leaves for about 45 seconds.
Remove the cabbage leaves and quickly plunge them in icy water to stop the cooking.
Stuff the blanched cabbage leaves with the rice mixture.
Grill the stuffed cabbage wraps until they develop a smoky flavor.
Optionally, whisk the sauce ingredients together until well combined and serve with the wraps.
