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 finely chopped kale stems (or use broccoli stem)
- 1/2 cup finely chopped mushrooms (optional, King Oyster variety)
- 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 to 2 minutes.
Add kale stems and continue cooking 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 the cabbage leaves for 45 seconds.
Remove the cabbage leaves and quickly plunge them into icy water to stop the cooking.
Stuff each cabbage leaf with the rice filling and roll it up securely.
Grill the cabbage wraps until they develop a smoky flavor and are heated through.
Sauce
Whisk together the sauce ingredients until well combined.
