Vegan Smoky Grilled Cabbage Wraps with Rice Filling
Ingredients
- 3 cups cooked glutinous rice (or substitute with other rice)
- about 15-20 cabbage leaves
- 3/4 cup finely chopped kale stems (or broccoli stems)
- 1/2 cup finely chopped mushrooms (optional; mini King Oyster mushrooms recommended)
- 1 small carrot, finely chopped
- 1 tablespoon finely minced ginger
- oil for cooking
- salt to taste
- 1 tablespoon soy sauce or tamari
- freshly ground black pepper, to taste
- 2 teaspoons toasted sesame oil
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 over medium heat, then sauté ginger until fragrant
Add mushrooms and cook for 1 to 2 minutes
Add kale stems and cook for about 30 seconds, then turn off the heat
Transfer the mixture to a bowl and add carrots, cooked rice, soy sauce or tamari, pepper, toasted sesame oil, and salt and pepper to taste; mix well and taste test for seasoning
Bring a pot of water to a boil, then blanch cabbage leaves for about 45 seconds
Remove the cabbage leaves and immediately plunge them into ice water to stop the cooking
Place a portion of the rice filling on each blanched cabbage leaf, fold the sides, and roll up to form wraps
Heat a grill or skillet with a little oil over medium heat
Sear the wraps for 2 to 3 minutes per side until they have grill marks and are heated through
Sauce
Whisk together soy sauce or tamari, maple syrup, mirin, chopped Thai chili (if using), salt, pepper, and water until well combined
