Heat 1/2 tbsp of oil in a skillet, and once hot add 5 of the cabbage rolls. Pan sear for a few minutes from both sides. The rolls should be golden brown.
Make the sauce
Heat oil in a saucepan, then add ginger, garlic, tamari, rice vinegar, maple syrup. Let it cook for about 1-2 minutes. Mix the water with cornstarch to make a slurry and pour it into the skillet. Add the spices and cook the sauce for a few more minutes until thickened.
Serve
Pour the sauce of the cabbage rolls and garnish with sesame seeds. Enjoy!
NOTES
Cabbage: You can use a different cabbage of choice for this recipe, like Savoy, green, white, pointed, Jaroma, etc.
Certain varieties of cabbage have a very thick center ‘rib’ on each leaf. After boiling the leaves, you’ll need to trim this rib to make it easier to roll.
Veggies: Choose your favorite veggies. Just make sure they have a similar cooking time.
Serve: You can serve it as a meal alone or with pan-roasted potatoes, quinoa pilaf, or just bread.
This recipe was inspired by my friend WoonHeng.
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