Grilled Cabbage Wraps with Glutinous Rice
Ingredients
- 3 cups cooked rice (glutinous or substitute with other rice)
- 15-20 cabbage leaves
- 3/4 cup kale stems, finely chopped (or use broccoli stem)
- 1/2 cup mushrooms, finely chopped (optional, e.g., mini King Oyster mushrooms)
- 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 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 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 30 seconds, then turn off the heat.
Transfer the mixture to a bowl, add carrots, cooked rice, and mix well with seasoning ingredients. Taste and adjust seasoning as needed.
Bring a pot of water to boil and blanch cabbage leaves for 45 seconds. Remove and plunge into icy water to stop cooking.
Place a cabbage leaf on a clean surface, add a heaping spoon of filling in the middle, fold in the sides, and wrap to seal. Repeat with remaining ingredients, using more filling for larger leaves.
In a heated non-stick pan with 1 teaspoon oil, place the cabbage wraps in a single layer and cook until both sides are browned, flipping halfway.
For the sauce, add sauce ingredients to a pan, bring to a simmer, and cook until slightly thickened.
Drizzle the sauce over the cabbage wraps and garnish with sesame seeds and chopped cilantro.
