Ingredients
Makes: 10
Glaze
TO SERVE
Method
- Bring a pot of water to a boil, add the cabbage leaves, then cook for 1 or 2 minutes, or until soft. Remove and place in a bowl of cold water to cool.
- To make the filling, heat a frying pan and add the garlic, ginger, mushrooms, carrot, and beans. Sauté for a minute, or until fragrant. Turn off the heat and add the cooked rice, soy sauce, mint, and coriander. Mix well and season with salt and pepper to taste.
- To make each cabbage roll, place a cabbage leaf on a clean surface. Add 3 heaped tbsp of filling in the middle, fold in the ends, then roll up to seal. Repeat with the remaining ingredients.
- Heat a grill plate over a high heat. Gently place the cabbage wraps and cook on both sides until nicely browned. When done, remove from the plate and set aside.
- To make the glaze, add the glaze ingredients to a frying pan, bring to a boil, then simmer until reduced by about half and slightly thickened.
- To serve, place the cabbage wraps in shallow bowls then drizzle the glaze over the top. Garnish with slices of mushroom, coriander leaves, and sesame seeds.
