Grilled Cabbage Wraps
Ingredients
- 3 cups cooked rice (used 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 (used mini king oyster mushrooms)
- 1 small carrot, finely chopped
- 1 tablespoon finely minced ginger
- - oil for cooking, salt to taste
- - Seasoning (see step)
- 1 tablespoon soy sauce/tamari, pepper
- 2 teaspoons toasted sesame oil
- salt & pepper to taste
- Sauce (optional, cabbage wraps can be served as is)
- Whisk together 1 1/2 tablespoons soy sauce/tamari
- 1 tablespoon maple syrup
- 1 tablespoon mirin
- 1 chopped Thai chilis (optional)
- salt & pepper in 1/2 cup water until well combined
Preparation
To make the filling, heat a non-stick pan with 1 teaspoon oil, sauté ginger until fragrant, add mushrooms, cook for 1-2mins
Add kale stems & continue to cook for about 30 secs, turn off the heat
Transfer mixture to a bowl, then add carrots, cooked rice & mix well with seasoning ingredients
Taste test??
Bring a pot of water to boil, blanch cabbage leaves for about 45secs
Remove & quickly plunge them in icy water to stop the cooking
If you have a small cabbage, ?my stories on how I cook mine
Place one cabbage leaf on a cleaned surface
Add a heaping spoon of filling in the middle, fold in the sides & wrap to seal
Note more filling for a larger leaf)
Repeat with the remaining ingredients
In a heated non-stick pan with 1 teaspoon oil, place as many cabbage wraps as will fit in one layer in the pan
Cook until both sides are nicely browned, flipping in halfway
Sauce Add the sauce ingredients in a pan, then bring it to simmer & cook until slightly thickened
Drizzle sauce on the cabbage wraps & garnish with sesame seeds & chopped cilantro
