Grilled Cabbage Wraps with 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 stem
- 1/2 cup finely chopped mushrooms, optional
- 1 small finely chopped carrot
- 1 tablespoon finely minced ginger
- 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
- 1.5 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 for mixing
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 heat.
Transfer mixture to a bowl, add carrots, cooked rice, and seasoning ingredients, mix well and taste test.
Bring a pot of water to boil and blanch cabbage leaves for 45 seconds.
Remove cabbage leaves and plunge them in icy water to stop cooking.
Stuff each cabbage leaf with the filling and roll into wraps.
Grill the wraps until they develop a smoky flavor.
Sauce
Whisk together 1.5 tablespoons soy sauce or tamari, 1 tablespoon maple syrup, 1 tablespoon mirin, optional chopped Thai chili, salt and pepper to taste, in 1/2 cup water until well combined.
Serve the cabbage wraps with the sauce if desired.
