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
- Non-stick pan
- Mixing bowl
- Cooking pot
- Tongs
- Sharp knife
- Ice water bowl
- Cutting board
- Spatula
Ingredients
Rolls
- ¾ cup kale stems finely chopped
- 3 cups cooked glutinous rice
- 25 cabbage leaves big enough to wrap a filling
- ½ cup mushrooms finely chopped
- 1 tbsp finely minced ginger
- 1 small carrot finely chopped
- salt to taste
- oil for cooking
Seasoning
- 2 tsp toasted sesame oil
- 1 tbsp soy sauce/tamari
- salt and pepper
Sauce
- 1 tbsp mirin
- 1½ tbsp soy sauce/tamari
- 1½ cup water
- 1 Thai chili chopped
- 1 tbsp maple syrup
Instructions
- Heat a non-stick pan with a teaspoon of oil, sauté the ginger until fragrant, then add mushrooms and cook until their moisture evaporates.
- Stir in kale stems, cook briefly, then remove from heat.
- Transfer the mixture to a bowl, combine with grated carrots, cooked rice, and seasoning, then mix well and set aside.
- Boil water in a pot, blanch cabbage leaves for about 45 seconds, then transfer to icy water to halt cooking.
- Lay a cabbage leaf on a clean surface, trim the thick vein if necessary, place a spoonful of filling in the center, fold the sides inward, and roll tightly.
- Repeat with remaining ingredients.
- Heat a non-stick pan with oil, place the rolls seam-side down, and cook until golden brown on both sides.
- In a pot, combine all sauce ingredients, simmer until slightly thickened, then drizzle over the grilled rolls before serving.
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.