Shiitake Stuffed Napa Cabbage Rolls
A simple and healthy way to detox from those rich holiday meals.
Delicately tied together with scallion tops, these stuffed napa cabbages are a wintertime treat!
This week we are highlighting a recipe from Center Stage Wellness! This recipe takes a little prep and time, but once you prepare all the ingredients, the rest of the process is rather therapeutic. Substitute agave nectar, brown sugar, or molasses to make the sauce vegan!
Recipe:
2.) In a wide shallow pan, bring 1.5 inches of water to a boil. Add cabbage leaves 2 at a time and boil, approximately 30-45 seconds per side, then flip over. Drain.
3.) When mushrooms are softened, squeeze excess water back into bowl and reserve soaking liquid. Mince mushrooms. Mince only white parts of scallions, reserving green tops. Slice green parts in half lengthwise. Combine mushrooms, ginger, one clove garlic, and white parts of scallions.
4.) When cabbage leaves are cool enough to handle, place a tablespoon of filling at the base of each leaf and roll up (roll end over filling once, fold sides in, continue rolling). Tie with a green piece of scallion.
5.) Empty pan used for cabbage leaves. In the same pan, bring the reserved mushroom soaking liquid to a boil. Add rice wine vinegar and 1 teaspoon soy sauce. If there isn’t enough liquid, add a bit more water or some stock. Add cabbage rolls and cover pan, cooking 3-4 minutes until filling is heated through.
6.) Whisk together honey, chili oil, sesame oil, one clove garlic, and last teaspoon of soy sauce. Pour into shallow bowls. When cabbage rolls are cooked, remove from pan and let drain for a few minutes. Place on top of sauce in bowls. Serve immediately, garnished with sesame seeds if desired.
Ingredients:
6 Napa cabbage leaves
6 shiitake mushrooms
1 tablespoon minced fresh ginger
2 cloves minced garlic, divided
2-3 scallions
1/2 tablespoon rice wine vinegar
2 teaspoons soy sauce, divided
2 teaspoons toasted sesame oil
1 teaspoon honey
1/4-1/2 teaspoon chili oil