INGREDIENTS for Grilled Cabbage Wraps

• 3 cups cooked glutinous rice or any higher starch rice works
• 20-25 cabbage leaves big enough to wrap a filling
• ¾ cup kale stems finely chopped (or sub with 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

Rice seasoning

• 1 tablespoon soy sauce/tamari
• 2 teaspoons toasted sesame oil
• salt and pepper to taste

Sauce

• 1½ tablespoons soy sauce/tamari
• 1 tablespoon maple syrup
• 1 tablespoon mirin
• 1 Thai chili chopped
• ½ cup water or veggie broth

INSTRUCTIONS

1. To make the filling, heat a non-stick pan with 1 teaspoon oil, sauté ginger until fragrant, then add mushrooms and cook to remove moisture (if any).
2. Add kale stems and continue to cook for about 30 secs, turn off the heat.
3. Transfer the mixture to a bowl, add carrots, cooked rice and mix well with the rice seasoning ingredients. Set aside.
5. Bring a pot of water to boil, blanch cabbage leaves for about 45secs. Remove & quickly plunge them in icy water to stop the cooking. Note: If you have a small cabbage, please check my stories on how I did mine.
6. Place one cabbage leaf on a cleaned surface, remove the harder vein, if needed.
7. Add a heaping spoon of filling in the middle, fold in the sides and wrap to seal. (Note: adjust filling based on the size of your cabbage leaf). Repeat with the remaining ingredients.
8. In a heated non-stick pan with 1 teaspoon oil, place as many cabbage wraps as will fit in one layer in the pan, sealed side down. Cook until both sides are nicely browned, flipping in halfway. Set aside or serve as-is.

Sauce

• To make the sauce, add all the sauce ingredients in a pot or pan, then bring it to simmer. Cook until the sauce is slightly thickened.
• Drizzle sauce on the cabbage wraps and serve warm.