Grilled Cabbage Wraps with Rice Filling
Ingredients
- 3 cups cooked rice (used glutinous rice or sub with other rice)
- 15-20 cabbage leaves
- 3/4 cup kale stems, finely chopped (or use broccoli stem)
- 1/2 cup mushrooms, finely chopped (used mini King Oyster mushrooms)
- 1 small carrot, finely chopped
- 1 tablespoon finely minced ginger
- oil for cooking, salt to taste
Seasoning
- 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 chili (optional)
- salt and pepper
- 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 seasoning ingredients, then taste and adjust seasoning.
Bring a pot of water to boil and blanch cabbage leaves for about 45 seconds.
Remove the cabbage leaves and plunge them in icy water to stop the cooking.
Stuff the cabbage leaves with the filling mixture.
Grill the stuffed cabbage wraps until they develop a smoky flavor.
Sauce
Whisk together 1 1/2 tablespoons soy sauce/tamari, 1 tablespoon maple syrup, 1 tablespoon mirin, 1 chopped Thai chili (optional), salt and pepper in 1/2 cup water until well combined.
Notes
The sauce is optional, and the cabbage wraps can be served without it.
