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Grilled Cabbage Wraps
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Put up & beneath recipe By woon.heng
– Three cups cooked rice (used glutinous rice or sub with different rice)
– about 15-20 cabbage leaves
– 3/four cup kale stems, finely chopped (or use broccoli stem)
– half of cup mushrooms, finely chopped – elective (used mini King Oyster mushrooms)
– 1 small carrot, finely chopped
– 1 tablespoon finely minced ginger
– oil for cooking, salt to style
– Seasoning (see step): 1 tablespoon soy sauce/tamari, pepper, 2 teaspoons toasted sesame oil, salt & pepper to style
Sauce (elective, cabbage wraps might be served as is): Whisk collectively 1 half of tablespoons soy sauce/tamari,1 tablespoon maple syrup, 1 tablespoon mirin, 1 chopped Thai chilis (elective) salt & pepper in half of cup water till properly mixed.
To make the filling, warmth a non-stick pan with 1 teaspoon oil, sauté ginger till aromatic, add mushrooms, prepare dinner for 1-2mins. Add kale stems & proceed to prepare dinner for about 30 secs, flip off the warmth.
Switch combination to a bowl, then add carrots, cooked rice & combine properly with seasoning components. Style take a look at.
Deliver a pot of water to boil, blanch cabbage leaves for about 45secs. Take away & shortly plunge them in icy water to cease the cooking.
Place one cabbage leaf on a cleaned floor. Add a heaping spoon of filling within the center, fold within the sides & wrap to seal. (Be aware: extra filling for a bigger leaf). Repeat with the remaining components.
In a heated non-stick pan with 1 teaspoon oil, place as many cabbage wraps as will slot in one layer within the pan. Prepare dinner till each side are properly browned, flipping in midway.
Sauce: Add the sauce components to a pan, then convey it to simmer & prepare dinner till barely thickened.
Drizzle sauce on the cabbage wraps & garnish with sesame seeds & chopped cilantro.