Grilled Cabbage Wraps with Rice Filling
Ingredients
- 3 cups cooked rice (glutinous or substitute)
- 15-20 cabbage leaves
- 3/4 cup kale stems, finely chopped (or broccoli stem)
- 1/2 cup mushrooms, finely chopped (optional, such as mini King Oyster)
- 1 small carrot, finely chopped
- 1 tablespoon ginger, finely minced
- 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
- 1.5 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.
Bring a pot of water to boil and blanch cabbage leaves for 45 seconds.
Remove the cabbage leaves and plunge them into icy water to stop the cooking.
Fill each blanched cabbage leaf with the rice mixture and roll into wraps.
Grill the cabbage wraps until they develop a smoky flavor.
Notes
The sauce is optional and can be whisked together for serving with the wraps.
Adjust seasoning to taste as needed.
