Grilled Cabbage Rolls Recipe
Grilled cabbage rolls are a delicious, savory dish packed with umami-rich mushrooms, tender kale stems, and fragrant ginger. Wrapped in lightly blanched cabbage leaves and pan-seared until golden, these rolls are finished with a flavorful sauce, making them a wholesome and satisfying meal.
Equipment
- Large pot: For blanching cabbage leaves.
- Sharp knife: For finely chopping vegetables.
- Mixing bowl: To combine the filling ingredients.
- Grill pan or skillet: For cooking the cabbage rolls.
- Tongs or spatula: For flipping rolls gently.
Ingredients
- ¾ cup kale stems finely chopped: Adds texture and a slightly earthy flavor while reducing food waste.
- 3 cups cooked glutinous rice: Provides the sticky base that holds the filling together.
- 25 cabbage leaves large enough to wrap filling: These form the outer wrapper that keeps the rolls intact.
- ½ cup mushrooms finely chopped: Adds umami flavor and extra moisture to the filling.
- 1 tablespoon finely minced ginger: Brings warmth and aromatic depth.
- 1 small carrot finely chopped: Adds color and subtle sweetness.
- Salt to taste: Enhances the natural flavor of the vegetables.
- 1 tbsp Oil for cooking: Prevents sticking and helps the cabbage cook evenly.
- 2 teaspoons toasted sesame oil: Adds nutty richness to the filling.
- 1 tablespoon soy sauce or tamari: Provides savory depth.
- Salt and pepper: Balances the seasoning.
- 1 tablespoon mirin: Adds mild sweetness and depth.
- 1½ tablespoons soy sauce or tamari: Forms the savory base of the sauce.
- 1½ cups water: Creates a light simmering sauce.
- 1 Thai chili chopped: Adds a touch of heat.
- 1 tablespoon maple syrup: Balances the salty and spicy flavors.
Instructions
- Prepare the cabbage leaves: Bring a large pot of water to a boil and blanch cabbage leaves for about 1–2 minutes until softened.
- Drain and cool: Remove leaves and place them on a towel to cool.
- Prepare the filling: In a bowl combine cooked glutinous rice, kale stems, mushrooms, carrot, and ginger.
- Add seasoning: Mix in sesame oil, soy sauce, salt, and pepper.
- Assemble the rolls: Place a spoonful of filling onto each cabbage leaf and roll tightly.
- Preheat the grill pan: Heat a lightly oiled skillet or grill pan over medium heat.
- Cook the rolls: Place rolls seam-side down and cook for 3–4 minutes per side.
- Prepare the sauce: Combine mirin, soy sauce, water, Thai chili, and maple syrup in a small saucepan.
- Simmer briefly: Let the sauce simmer for 3–4 minutes until slightly aromatic.
- Serve as dipping sauce or lightly drizzle over the grilled cabbage rolls,
Notes
- If the cabbage leaves are tough, microwave them for 20 seconds before wrapping.
- Use a toothpick to secure the rolls if they tend to unravel while cooking.
- To enhance the sauce, mix in a teaspoon of chili paste for added heat.