Smoky Grilled Cabbage Wraps with Glutinous Rice Filling
Ingredients
- 3 cups cooked glutinous rice (or substitute with other rice)
- 15-20 cabbage leaves
- 3/4 cup finely chopped kale stems (or broccoli stems)
- 1/2 cup finely chopped mushrooms (optional, such as mini King Oyster mushrooms)
- 1 small carrot, finely chopped
- 1 tablespoon finely minced ginger
- 1 tablespoon soy sauce or tamari
- Pepper to taste
- 2 teaspoons toasted sesame oil
- Salt to taste
- Oil for cooking
Sauce
- 1 1/2 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup
- 1 tablespoon mirin
- 1 Thai chili, chopped (optional)
- Salt and pepper to taste
- 1/2 cup water
Preparation
Heat 1 teaspoon oil in a non-stick pan over medium heat and sauté ginger until fragrant
Add mushrooms and cook for 1 to 2 minutes
Stir in kale stems and cook for 30 seconds, then turn off the heat
Transfer the mixture to a bowl and stir in carrots, cooked rice, soy sauce, pepper, toasted sesame oil, and salt. Mix well and taste, adjusting seasoning if needed
Bring a pot of water to a boil. Blanch cabbage leaves for 45 seconds, then remove and plunge into icy water to stop cooking
Drain the cabbage leaves and pat them dry with a towel
Place a portion of the filling in the center of each cabbage leaf, fold the sides inward, and roll up to form a wrap
Grill the wraps over medium heat until grill marks appear and they are heated through, about 2 to 3 minutes per side
Serve warm
Sauce
Whisk together all sauce ingredients until well combined
Tips
For small cabbage, see the creator's stories for alternative cooking method
