Grilled Cabbage Wraps
Ingredients
- 3 cups cooked rice (used glutinous rice or sub with other rice)
- about 15-20 cabbage leaves
- 3/4 cup kale stems, finely chopped (or use broccoli stem)
- 1/2 cup mushrooms, finely chopped - optional (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 or tamari
- pepper
- 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 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, then add mushrooms and cook for 1-2 minutes.
Add kale stems and continue to 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 test.
Bring a pot of water to boil and blanch cabbage leaves for about 45 seconds.
Remove the cabbage leaves and quickly plunge them in icy water to stop the cooking.
Place one cabbage leaf on a cleaned surface, add a heaping spoon of filling in the middle, fold in the sides and wrap to seal, repeating with the remaining ingredients.
In a heated non-stick pan with 1 teaspoon oil, place as many cabbage wraps as will fit in one layer and cook until both sides are nicely browned, flipping halfway.
Add the sauce ingredients to a pan, bring to a simmer and cook until slightly thickened.
Drizzle sauce on the cabbage wraps and garnish with sesame seeds and chopped cilantro.
Tips
Use more filling for larger cabbage leaves.
