Ross Burden's Asian Stuffed Cabbage Leaves

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 4 pointed cabbage leaves
• 140 g long grain rice, cooked
• 30 g fresh coriander
• 1/2 red onion, peeled and roughly chopped
• 1 clove garlic, peeled and roughly chopped
• 2 1/2 cm fresh gingerroot, peeled and roughly chopped
• 1/4 red chile, roughly chopped
• 1 lime, zest and juice
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 pinch salt

Recipe

• 1 half fill a medium saucepan with water.
• 2 season with salt and bring to the boil.
• 3 blanch the cabbage leaves for 2 minutes.
• 4 drain and refresh the cabbage leaves under cold water to retain the colour.
• 5 cut out the thick end of each cabbage leaf stalk.
• 6 in a blender, blend together the coriander, onion, garlic, ginger, chilli, lime zest and juice and 1 teaspoon of the soy sauce.
• 7 transfer the coriander mixture into a bowl and fold in the rice.
• 8 divide the rice mixture between the four cabbage leaves.
• 9 fold in the sides of each cabbage leaf, then roll them up ensuring all the filling is enclosed.
• 10 secure with a cocktail stick if necessary.
• 11 place the stuffed cabbage leaves, join side down in a microwave proof dish.
• 12 pour the remaining soy sauce and sesame oil over the stuffed cabbage leaves.
• 13 microwave on high for 4–5 minutes.
• 14 serve.