Stuffed with glutinous rice & kale stems, these wraps have an amazing smoky flavor from searing the cabbage.
- 3 cups cooked rice (used glutinous rice or sub with other rice)
- about 15–20 cabbage leaves
- ¾ cup kale stems, finely chopped (or use broccoli stem)
- ½ 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
- 1 tablespoon soy sauce/tamari
- 2 teaspoons toasted sesame oil
- salt & pepper to taste
Sauce (optional, cabbage wraps can be served as is):
- 1 ½ tablespoons soy sauce/tamari
- 1 tablespoon maple syrup
- 1 tablespoon mirin
- 1 chopped Thai chili (optional)
- salt & pepper
- ½ cup water
- To make the filling, heat a non-stick pan with 1 teaspoon oil, sauté ginger until fragrant, add mushrooms, cook for 1-2mins. Add kale stems & continue to cook for about 30 secs, turn off the heat.
- Transfer mixture to a bowl, then add carrots, cooked rice & mix well with seasoning ingredients. Taste test.
- Bring a pot of water to boil, blanch cabbage leaves for about 45secs. Remove & 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 & wrap to seal. (Note: more filling for a larger leaf). Repeat 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 in the pan. Cook until both sides are nicely browned, flipping in halfway.
- Sauce: Add the sauce ingredients to a pan, then bring it to simmer & cook until slightly thickened.
- Drizzle sauce on the cabbage wraps & garnish with sesame seeds & chopped cilantro.
Find more of WoonHeng’s recipes on @woon.heng.