Cooked - Asian-style Napa Cabbage Rolls

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Asian-style Napa Cabbage Rolls

1.0

Napa cabbage leaves - 10-12 leaves

Eggplant - 1 medium

Mushrooms - 16 oz (450 g)

Jasmine rice, cooked - 1 cup (190 g)

Green onions - 3

Garlic - 4 cloves

Freshly grated ginger - 1 tbsp

Soy sauce - 1 ½ tbsp

Maple syrup or agave - 1 tsp

Rice vinegar - 1 tsp

Sesame oil - 1-2 tsp

Neutral oil - for cooking

Vegetable broth - 1 cup (240 ml)

Soy sauce - 5 tbsp

Maple syrup - 1 tbsp

Rice vinegar - 2 tsp

Sesame oil - 1-1 ½ tsp

Dried ginger - ⅛ tsp

Cornstarch - 2 tsp

Water - 2 tbsp (30 ml)

Simmer the napa cabbage leaves for about 1 minute until softened.
Cook finely diced eggplant in a pan with a little oil for 8-10 minutes until soft and lightly golden. Transfer to a plate.
In the same pan, cook the mushrooms until all excess moisture evaporates and they start to brown. Add garlic, ginger, and green onions. Cook for 1 more minute.
Add the eggplant back in along with the soy sauce, maple syrup, and rice vinegar. Cook for another 1-2 minutes, then fold in the rice.
Fill each cabbage leaf, fold in the sides, and roll tightly.
Pan-sear the rolls seam-side down until golden on multiple sides.
For the sauce, simmer broth, soy sauce, maple syrup, rice vinegar, sesame oil, and dried ginger for 1-2 minutes. Stir in the cornstarch mixed with water and cook until glossy.
Pour the sauce over the cabbage rolls and top with green onions and sesame seeds.

Course🍽️Main Course

Diets🌱Vegan...

Category🥐Rolls

CuisineAsian

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 3 weeks ago

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