Napa Cabbage Rolls: A Delicious Alternative to Gimbap
How to Make Healthy and Delicious Gimbap Using Napa Cabbage Leaves
This Napa Cabbage Gimbap offers a unique and healthy twist on the traditional Korean rice rolls. Instead of nori (seaweed), tender, slightly sweet napa cabbage leaves are used to wrap the rice and fillings. The cabbage provides a refreshing crunch and a subtle sweetness that beautifully complements the savory ingredients inside. It’s a delightful and light option, perfect for a healthy meal or a special occasion. Enjoy this guilt-free, flavorful dish!
Main Ingredients- 8 sheets of Napa Cabbage leaves (suitable size for rolling)
- 2 mini Cucumbers (or 1/2 regular cucumber)
- 1 Carrot
- 1 bowl of cooked Rice (warm)
- 1/2 tsp Salt
- 1 Tbsp Canola Oil
Mustard Sauce- 2 Tbsp All-purpose Soy Sauce (or regular soy sauce)
- 1 Tbsp Vinegar
- 1 Tbsp Allulose (or sugar)
- 1 tsp Prepared Mustard
- 1 tsp Sesame Seeds
- 1 Tbsp Minced Korean Green Chili (optional, for extra spice)
- 2 Tbsp All-purpose Soy Sauce (or regular soy sauce)
- 1 Tbsp Vinegar
- 1 Tbsp Allulose (or sugar)
- 1 tsp Prepared Mustard
- 1 tsp Sesame Seeds
- 1 Tbsp Minced Korean Green Chili (optional, for extra spice)
Cooking Instructions
Step 1
Gently wash the napa cabbage leaves to ensure they are clean. If the leaves are very large, you can trim them to a more manageable size.
Step 2
Carefully trim the thick, hard stem from the base of each cabbage leaf, or gently pound it with the back of a knife to soften it. Place the leaves in a microwave-safe dish (uncovered) and microwave for about 4-5 minutes. This will soften the leaves, making them pliable and easier to roll.
Step 3
Wash the mini cucumbers thoroughly and remove the stems.
Step 4
Cut the cucumbers in half lengthwise and scoop out the seeds. Then, cut each half into 2-3 pieces to create long strips suitable for filling the rolls.
Step 5
Peel the carrot and julienne it into thin strips.
Step 6
Heat 1 tablespoon of canola oil in a non-stick pan over medium heat. Add the julienned carrots and 1/2 teaspoon of salt. Stir-fry the carrots until they are tender-crisp, about 2-3 minutes. Avoid overcooking them, as they should retain a slight crunch.
Step 7
Lay a softened napa cabbage leaf flat on a clean surface. Spread a thin layer of warm rice evenly over the leaf, leaving a small border at the top. Arrange the prepared cucumber strips and stir-fried carrots on top of the rice.
Step 8
Starting from the bottom edge, tightly roll up the cabbage leaf, enclosing the rice and fillings. Tuck in the sides as you roll to create a neat log. Press gently to seal the edge.
Step 9
Prepare the mustard sauce: In a small bowl, combine 2 tablespoons of all-purpose soy sauce, 1 tablespoon of vinegar, 1 tablespoon of allulose (or sugar), 1 teaspoon of prepared mustard, 1 teaspoon of sesame seeds, and 1 tablespoon of minced Korean green chili (if using).
Step 10
Whisk all the sauce ingredients together until well combined and smooth. Taste and adjust seasoning if necessary.
Step 11
Slice the rolled cabbage gimbap into bite-sized pieces, about 1 inch thick. Arrange them attractively on a serving plate.
Step 12
Serve the delicious Napa Cabbage Gimbap with the prepared mustard sauce on the side. The tangy and slightly spicy sauce is a perfect accompaniment to the fresh, subtle flavors of the rolls.
