Soft and Delicious Cabbage Rolls Recipe
How to Make Healthy and Simple Cabbage Rolls
Nutrient-packed cabbage rolls filled with brown rice and ssamjang-tuna! These are perfect to pick up one by one, making them a delightful rice dish for snacks or lunchboxes.
Main Ingredients- 4 large cabbage leaves
- A small bunch of chives
- 1.5 bowls of germinated brown rice
- 2 Tbsp ssamjang (Korean fermented soybean paste)
- 1 can tuna in hot flavor, 1 can tuna in regular flavor
Cooking Instructions
Step 1
First, remove the outer leaves of the cabbage and wash each leaf thoroughly. Once the steamer is ready, place the cabbage leaves inside and steam for about 2-3 minutes until they become tender. Be careful not to overcook, as they might tear. Rinse the steamed cabbage leaves in cold water, gently pat them dry, and spread them out.
Step 2
Wash the chives and blanch them briefly in boiling water, then rinse in cold water and squeeze out excess moisture. Drain the tuna well and mix it with ssamjang in a bowl. Now, spread a thin layer of warm germinated brown rice onto each steamed cabbage leaf. Top with a generous amount of the prepared ssamjang-tuna mixture and the julienned chives.
Step 3
Carefully roll up the cabbage leaves, ensuring that the filling doesn’t spill out from the sides. Roll them tightly but gently to maintain their shape.
Step 4
Cut the finished cabbage rolls into bite-sized pieces, about 2-3 cm thick, and arrange them attractively on a plate. You’ll have a delicious serving of cabbage rolls, boasting a wonderful blend of savory ssamjang and tuna, the nuttiness of brown rice, and the natural sweetness of cabbage.
