Cabbage Rolls

Cabbage rolls are the perfect heat wave food. Napa cabbage and green cabbage are blanched and stuffed with carrots, cucumbers, mint leaves, and tofu. Served with a gochujang peanut sauce. I’ve never been obsessed with cabbage, but now I’m obsessed with cabbage. The only heat involved is a few minutes for blanching the cabbage and pan frying the tofu. Cabbage rolls are usually stuffed with a mixture of rice, ground meat or tofu, and sauces, but I went the summer roll route and used carrots, cucumbers, and mint leaves to make it very refreshing. cabbage rolls (makes about 12 rolls)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring water in a tall pot to a boil. Set up a bowl with ice cold water. Boil cabbage for 2 minutes, in batches if necessary. Submerge the cabbage in the cold water to prevent further cooking. Let the cabbage cool until it's comfortable to handle.

Step 2

Heat sesame oil in a nonstick pan over medium heat. Mix the cornstarch with a pinch of salt in a bowl. Lightly coat the tofu in the cornstarch and pan fry until both sides are crisp and golden. It should take 3-4 minutes per side.

Step 3

To make the sauce, simply mix all the ingredients in a small bowl. Add water to thin.

Step 4

Cut off the stem of the cabbage if it makes it easier to roll. Add carrots, cucumbers, mint leaves, and tofu. Drizzle some gochujang peanut sauce on the tofu. Fold in the sides of the cabbage and roll.

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