These cabbage rolls are perfect for an appetizer or light dinner. The combination of rice and veggies neatly packaged in a piece of cabbage is a fresh alternative to fried rolls.
|16||Chinese Cabbage leaves|
|½ Cup||Long grain brown or white rice|
|1 Cup||Vegetable Broth|
|¼ Cup||Safflower or any type of vegetable oil|
|6-7||Scallions, trimmed and finely chopped|
|2||Stalks of celery, finely chopped|
|2 Cups||Sliced button mushrooms|
|2 small||Zucchini’s, shredded|
|3 Tbsp.||Ginger, finely grated|
|1 tsp.||Lemon pepper|
Blanch the Chinese Cabbage in boiling water for 1 minute. Refresh them under cold running water and drain well. Be careful not to let them tear.
Rinse the rice well in a strainer under warm running water. Bring the rice and the vegetable broth to a boil and then turn to medium low heat and cover. Cook for 20 minutes. When done, uncover and stir.
Meanwhile, heat up the Safflower oil on medium heat and add the ginger, scallions, celery, zucchini, carrots and the mushrooms last. Stir fry for 3-4 minutes and then add the rice. Cook for another 2-3 minutes until the rice has absorbed some oil and spices. Turn off heat and allow to cool enough to work with.
Lay out the cabbage on a cutting board or large plate and put 2 to 3 tablespoons of the vegetable and rice mixture into the center of the piece of cabbage. Fold the longer sides over and then roll up both ends until you have a neat little package. Serve with mango chutney or a sweet and sour sauce.