Smoky Grilled Cabbage Wraps with Rice Filling
Ingredients
- 3 cups cooked rice (glutinous rice or sub with other rice)
- about 15-20 cabbage leaves
- 3/4 cup kale stems, finely chopped (or use broccoli stem)
- 1/2 cup mushrooms, finely chopped - optional (mini King Oyster mushrooms)
- 1 small carrot, finely chopped
- 1 tablespoon finely minced ginger
- oil for cooking
- salt to taste
- 1 tablespoon soy sauce/tamari
- pepper
- 2 teaspoons toasted sesame oil
- salt and pepper to taste
Sauce
- 1 1/2 tablespoons soy sauce/tamari
- 1 tablespoon maple syrup
- 1 tablespoon mirin
- 1 chopped Thai chilis (optional)
- salt and pepper
- 1/2 cup water
Preparation
Heat a non-stick pan with 1 teaspoon oil over medium heat and 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 and add carrots, cooked rice, soy sauce/tamari, pepper, toasted sesame oil, and salt and pepper to taste; mix well and taste test
Bring a pot of water to boil and blanch cabbage leaves for about 45 seconds
Remove cabbage leaves and plunge them into a bowl of icy water to stop the cooking
Drain the cabbage leaves and pat them dry with a clean kitchen towel
Place a portion of the filling on each cabbage leaf, fold in the sides, and roll into a wrap
Heat a grill or skillet with a little oil over medium heat
Sear the wraps on both sides until they have grill marks and are heated through
Sauce
Whisk together soy sauce/tamari, maple syrup, mirin, chopped Thai chilies (if using), salt, pepper, and water until well combined
Notes
Cabbage wraps can be served without the sauce
