Kimchi and tofu cabbage rolls
Serves 4
Prep time 30min
Cooking time 25min
Skill level Moderate
Cabbage rolls
8-10 large savoy cabbage leaves
200g firm tofu, crumbled
1 cup cooked rice, long or short, cooled
¾ cup kimchi, finely chopped
3 spring onions, finely sliced
1 Tbsp fresh ginger, finely grated
1 clove garlic, crushed
1 Tbsp soy sauce
1 tsp sesame oil
Pinch salt and cracked pepper
Miso broth
1 litre vegetable stock
1½ Tbsp white miso paste
1-2 tsp gochujang (to taste)
1 tsp soy sauce
1 tsp rice vinegar
Method
Begin by bringing a large pot of salted water to the boil. Add the cabbage leaves and blanch for 1-2 minutes until softened and pliable. Lift out and refresh in cold water, then drain well. Trim any thick stems so the leaves roll easily.
To make the filling. Combine the crumbled tofu, cooked rice, chopped kimchi, spring onions, ginger, garlic, soy sauce and sesame oil. Mix well, season lightly with salt and pepper if needed.
To assemble the cabbage rolls. Lay a cabbage leaf flat. Place a generous spoonful of filling at the base, fold in the sides and roll up firmly to enclose. Repeat with remaining leaves and filling.
Make the broth in a wide pan or shallow pot. Bring the stock to a gentle simmer. Whisk in the miso paste until dissolved, then add the gochujang, soy and rice vinegar. Taste and adjust. You are wanting a savoury, lightly spiced and balanced broth.
Place the cabbage rolls seam-side down into the simmering broth. Cover and poach gently for 10-12 minutes until heated through and tender.
Serve the cabbage rolls with the hot broth. Finish with extra spring onion, toasted sesame seeds and a little chilli oil. Optional but works a treat.
