Number of servings: 6
Ingredients:
6 large red cabbage leaves
1 cup chopped mixed mushrooms – straw mushrooms, enoki
mushrooms, crimini, etc.
1 cup bean sprouts, rinsed and patted dry
½ of a small carrot, slivered
½ tsp rice vinegar
a pinch of salt
a little bit of sesame oil, for sautéing
For the sauce:
2 ½ tbsp water or vegetable broth
½ tbsp hoisin sauce
a dash of toasted sesame oil
a pinch of sugar
black pepper and crushed red pepper, to taste
Preparation:
Blanch the cabbage leaves in boiling water for 2 minutes, then place in cold water. Drain well, pat dry and set aside. Mix together the mushrooms, sprouts, carrot, rice vinegar and salt in a medium sized bowl. Heat a little sesame oil in a skillet or wok; once it’s hot, add the mushroom mix and cook for 2 – 3 minutes, stirring regularly. Divide the filling among the 6 blanched cabbage leaves and roll up tightly to seal.
Place the cabbage rolls in a steamer basket over about 1” of boiling water and steam, covered for about 5 minutes. While the cabbage rolls are steaming, whisk together the ingredients for the sauce. Remove the cabbage rolls from the steamer and serve, hot, topped with the sauce.