Crisp & Delicious Cabbage Wraps
Crisp & Delicious Cabbage Wraps
Beginner-Friendly: The Secret to Perfectly Steamed, Crunchy Cabbage Wraps
For all you wrap lovers out there, this cabbage wrap recipe is a must-try! The incredibly satisfying crisp texture of steamed cabbage is a delight for all ages. Instead of plain barley, try serving this with multi-grain rice cooked with pearl barley and corn, topped with a rich and nutty ssamjang (Korean dipping sauce). It’s a healthy and hearty dish that offers both a delightful crunch and a filling meal. Discover the simple yet wonderful charm of cabbage!
Main Ingredients- 1 medium head of cabbage
- 1 Tbsp coarse salt
Cooking Instructions
Step 1
Begin by preparing your cabbage. For a thorough clean, soak the cabbage in water with a vegetable wash for a short while, then rinse under running water. If you don’t have vegetable wash, a few drops of vinegar in water will also work well. After washing, trim the tough core at the bottom and cut the cabbage into four wedges. Aim for pieces that are slightly larger than bite-sized so they’re easy to wrap.
Step 2
Trim the core like so.
Step 3
Now, it’s time to tenderize the cabbage. Fill a pot with plenty of water and bring it to a boil over high heat. Once the water is at a rolling boil, add 1 tablespoon of coarse salt. The coarse salt helps the cabbage become crispier and also neutralizes any strong cabbage odor.
Step 4
Here’s the key to perfectly steamed cabbage! Gently place the four wedges into the boiling water. Steam them uncovered over high heat for about 3-5 minutes. This method allows the outer leaves to soften first. Adjust the cooking time based on the size of your cabbage and the intensity of your heat.
Step 5
Once the outer leaves appear slightly tender, carefully remove the wedges from the boiling water and place them in a colander or sieve. Use tongs for safety, as they will be hot. It’s important to check and remove the leaves as they become tender.
Step 6
Gently peel off the steamed leaves, one by one, much like peeling layers of an onion. The freshly steamed cabbage leaves will be soft and separate beautifully without tearing. This part is quite fun, almost like fishing! (Haha)
Step 7
As you move towards the inner parts of the cabbage, the leaves are thicker and may require a bit more steaming time. But don’t worry! By peeling and steaming each layer individually, you’ll find that they all cook perfectly in no time. This method for #steamedcabbage ensures a tender yet crisp texture.
Step 8
Once all the leaves have been steamed and separated, place them back in the colander to drain any excess water thoroughly. Draining well will prevent the wraps from becoming soggy when you assemble your meal.
Step 9
And there you have it – delicious #cabbagewraps! Enjoy them with a warm bowl of multi-grain rice (cooked with plenty of pearl barley and corn) and your favorite ssamjang. The crispness of the cabbage combined with the savory dipping sauce makes for a satisfying and healthy meal. Enjoy!
