Nutrient-Rich & Tender Cabbage Wraps
♥ [Newlywed Table] Wholesome Cabbage Wraps: Health and Flavor in One Bite!
Introducing a special healthy cabbage wrap recipe perfect for the winter season. Experience the delightful combination of sweet, crisp cabbage and savory, sweet-and-salty ssamjang! Enjoy this incredibly simple cabbage wrap to boost your diet success and take care of your stomach health. It’s a wonderful meal for special occasions or any day.
Main Ingredients- 1 bowl of warm rice
- 15-20 large cabbage leaves
- 1 king oyster mushroom (or 1/2 pack)
Ssamjang (Dipping Sauce)- 1 Tbsp Doenjang (fermented soybean paste)
- 1/2 Tbsp Gochujang (red chili paste)
- 1/2 Tbsp Gochugaru (red chili powder)
- 1 Tbsp Sugar
- 1/2 stalk Green onion (finely chopped)
- 1/4 Onion (finely minced)
- 1/2 Tbsp Minced garlic
- 1 Cheongyang chili pepper (seeds removed, finely minced)
- 1/2 King oyster mushroom (or a small amount of enoki mushroom, finely minced)
- 1 Tbsp Doenjang (fermented soybean paste)
- 1/2 Tbsp Gochujang (red chili paste)
- 1/2 Tbsp Gochugaru (red chili powder)
- 1 Tbsp Sugar
- 1/2 stalk Green onion (finely chopped)
- 1/4 Onion (finely minced)
- 1/2 Tbsp Minced garlic
- 1 Cheongyang chili pepper (seeds removed, finely minced)
- 1/2 King oyster mushroom (or a small amount of enoki mushroom, finely minced)
Cooking Instructions
Step 1
Gently separate the cabbage leaves one by one. Place them in a steamer and steam for about 10 minutes until tender. They should become translucent and easily pierced with a fork. After steaming, rinse them briefly in cold water and drain well. Let them cool slightly.
Step 2
In a deep bowl, combine all the ssamjang ingredients. Add 1 Tbsp doenjang, 1/2 Tbsp gochujang, 1/2 Tbsp gochugaru, 1 Tbsp sugar, 1 finely minced cheongyang chili pepper (seeds removed), 1/2 Tbsp minced garlic, 1/4 finely minced onion, the chopped green onion, and the finely minced king oyster mushroom (or enoki mushroom).
Step 3
Pour about 1/4 cup (one paper cup measure) of water into the ssamjang mixture and stir until well combined. Transfer to a pot and simmer over medium-low heat. Cook slowly until the sauce thickens to a desirable consistency, about 10-15 minutes. Stir occasionally to prevent burning. This slow simmering develops a deep flavor.
Step 4
Place a moderate amount of warm rice onto each prepared cabbage leaf. Be careful not to overfill, as too much rice can make it difficult to wrap. Adjust the rice portion to fit the size of the cabbage leaf.
Step 5
Fold the sides of the cabbage leaf inward over the rice, then tightly roll it up from the bottom towards the top. Rolling it neatly will prevent the rice from spilling out.
Step 6
Cut the rolled cabbage wraps into bite-sized pieces, typically 2-3 pieces per wrap. This makes them easier to eat and allows the flavor of the ssamjang to permeate the rice nicely.
Step 7
Generously top the beautifully wrapped cabbage rolls with the warm, simmered ssamjang. Your wholesome cabbage wraps are now complete, offering a delightful explosion of flavor! Enjoy this healthy and delicious meal.
