Smoky Grilled Cabbage Wraps with Rice Filling
Ingredients
- 3 cups cooked rice (glutinous rice or substitute)
- 15-20 cabbage leaves
- 3/4 cup finely chopped kale stems (or broccoli stem)
- 1/2 cup finely chopped mushrooms (optional, such as mini King Oyster mushrooms)
- 1 small carrot, finely chopped
- 1 tablespoon finely minced ginger
- oil for cooking
- salt to taste
- pepper to taste
- 1 tablespoon soy sauce or tamari
- 2 teaspoons toasted sesame oil
Sauce
- 1 1/2 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup
- 1 tablespoon mirin
- 1 Thai chili, chopped (optional)
- salt and pepper to taste
- 1/2 cup water
Preparation
Heat 1 teaspoon oil in a non-stick pan over medium heat
Sauté ginger until fragrant
Add mushrooms and cook for 1 to 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, soy sauce, pepper, toasted sesame oil, and salt; mix well
Taste and adjust seasoning as needed
Bring a pot of water to a boil
Blanch cabbage leaves for about 45 seconds
Remove and immediately plunge into icy water to stop the cooking
Place a portion of the filling in the center of each blanched cabbage leaf
Fold the sides and roll up to form a wrap
Heat a grill or skillet over medium heat
Cook the wraps until lightly charred on both sides, about 2 to 3 minutes per side
Serve warm
Sauce
Whisk together soy sauce, maple syrup, mirin, chopped Thai chili (if using), salt, pepper, and water until well combined
