Grilled Cabbage Wraps with Rice and Kale
Ingredients
- 3 cups cooked rice (glutinous or substitute)
- 15-20 cabbage leaves
- 3/4 cup finely chopped kale stems (or broccoli stem)
- 1/2 cup finely chopped mushrooms (optional, e.g., mini King Oyster)
- 1 small finely chopped carrot
- 1 tablespoon finely minced ginger
- oil for cooking
- salt to taste
- 1 tablespoon soy sauce or tamari (for seasoning)
- pepper to taste (for seasoning)
- 2 teaspoons toasted sesame oil (for seasoning)
- salt and pepper to taste (for seasoning)
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.
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 seasoning ingredients, then taste and adjust.
Bring a pot of water to boil and blanch cabbage leaves for about 45 seconds.
Remove the cabbage leaves and quickly plunge them into 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.
Optionally, whisk together the sauce ingredients until well combined and serve with the wraps.
