Serves 1
Directions
- 1Wash the Napa cabbage and cut out the core.
- 2Blanch the Napa cabbage leaves in boiling water for about 5 minutes until softened.
- 3Finely dice the white onion.
- 4Chop the green onions.
- 5Slice and dice the mushrooms.
- 6Dice the carrots.
- 7Heat a pan with oil over medium heat.
- 8Add green onions, mushrooms, carrots, and crumbled tofu to the pan and sauté until softened.
- 9Add soy sauce, maple syrup, and sesame oil to the filling.
- 10Stir in the cornstarch mixture and cook until thickened.
- 11Let the filling cool down.
- 12Place a spoonful of filling at the base of each blanched cabbage leaf.
- 13Fold in the sides of the cabbage leaf.
- 14Roll the cabbage leaf tightly to form a roll.
- 15Pan-fry the rolls in a large pan with oil over medium heat until golden on all sides.
- 16In a small saucepan, mix gochujang, soy sauce, maple syrup, and sesame oil.
- 17Add the cornstarch mixture to the glaze and simmer until thick.
- 18Pour the glaze over the pan-fried cabbage rolls.
- 19Garnish with chopped green onions and serve warm.
Ingredients
- 24 Napa cabbage leaves
- 4 green onions
- 10 mushrooms
- 2 carrots
- 1 block of tofu
- 0.25 cup soy sauce
- 2 tbsp maple syrup
- 1 tbsp sesame oil
- 1 tbsp cornstarch mixed with water
- 0.25 cup water
- 1 tbsp gochujang
- 0.25 cup soy sauce (for glaze)
- 2 tbsp maple syrup (for glaze)
- 1 tbsp sesame oil (for glaze)
- 1 tbsp cornstarch mixed with water (for glaze)
Equipment
kitchen scissorschopstickslarge pancutting boardknifespatulawooden spoonsmall saucepan
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