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Ahhhhhh! Ross Burden is my favorite BBC Ready Steady Cook chef, so easy on the eyes. This is one of my favorite recipes in his collection, so easy on the palate...
- 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
- Half fill a medium saucepan with water.
- Season with salt and bring to the boil.
- Blanch the cabbage leaves for 2 minutes.
- Drain and refresh the cabbage leaves under cold water to retain the colour.
- Cut out the thick end of each cabbage leaf stalk.
- In a blender, blend together the coriander, onion, garlic, ginger, chilli, lime zest and juice and 1 teaspoon of the soy sauce.
- Transfer the coriander mixture into a bowl and fold in the rice.
- Divide the rice mixture between the four cabbage leaves.
- Fold in the sides of each cabbage leaf, then roll them up ensuring all the filling is enclosed.
- Secure with a cocktail stick if necessary.
- Place the stuffed cabbage leaves, join side down in a microwave proof dish.
- Pour the remaining soy sauce and sesame oil over the stuffed cabbage leaves.
- Microwave on High for 45 minutes.
I loved the idea of how this is presented. Made it for lunch this afternoon as a side dish and dad said it was quite nice except for the lime rind which gave this dish a bitter taste. I used 1 whole onion(small sized) and 1/2 a tbsp. of soy sauce. Also, I served some of the rice with a lentil curry and yoghurt. That tasted wonderful!