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An amazingly versatile vegetable, cabbage can be sautéed, braised, and even grilled. Here our friend and chocolatier Andrew Shotts shows us yet another clever way to use it - steaming the leaves and using them to make delicious summer rolls instead of rice paper.
Napa cabbage is milder than its red and green cousins, and can be used raw in salads or any other recipe calling for cabbage. For these tasty and impressive rolls, look for large heads of Napa cabbage with sturdy outer leaves without tears or holes.
Cabbage Summer Rolls
1 head Napa cabbage
1 pound pre-cooked medium peeled and deveined shrimp
2 cups white vinegar
1 cup sugar
1 bunch scallions, green part only, cut into 3- inch sections and split in half lengthwise
Mint leaves
Cilantro leaves
Toasted sesame seeds, to taste
Coarse salt and freshly ground pepper, to taste
1. Remove the outer 6-8 leaves of the cabbage without tearing them. Set a strainer or steamer basket over a pan of simmering water, add the leaves, cover, and steam until wilted and stems are softened, 5-6 minutes. Set aside to cool. Remove the core and woody stems from the remaining cabbage and thinly slice.
2. Put vinegar and sugar in a small saucepan and bring to a boil; cook until sugar is completely dissolved. Put sliced cabbage and shrimp in a shallow baking dish and pour hot vinegar mixture over it, tossing until completely covered in liquid. Let stand until cool, then strain, squeezing gently, until all liquid is removed.
3. To assemble rolls, lay one steamed cabbage leaf flat on a work surface. Put a few strips of cabbage and shrimp on the steamed cabbage leaf perpendicular to the stem. Next, place 2-3 scallions on top of the cabbage and shrimp; add 2-3 mint leaves and 2-3 cilantro leaves on top of the scallions. Top with sesame seeds, salt and pepper. Curl sides of cabbage leaf in and roll forward to make a compact, tight roll. Repeat with remaining ingredients. Serve with peanut sauce.
Serves 4
Peanut Dipping Sauce
1/2 cup smooth peanut butter
2 tablespoons cup low-sodium soy sauce
2 tablespoons toasted sesame oil
¼ cup coconut milk
¼ cup warm water
Hot sauce, such as Tabasco, Sriracha, or mild Valentina chili sauce to taste
1. Combine all ingredients with a blender or in a small food processor until very smooth.
Makes about 1 cup
Special Thanks:
Andrew Shotts
Owner, Garrison Confections
Central Falls, Rhode Island
401-725-0790
www.garrisonconfections.com