My kids devoured them, my parents savored them and my husband loved them. What a way to start the day: with a cleaned plate of vegetables for breakfast…
inspired by Melanie Waxman; serves 6
4 large Napa cabbage leaves
1 half mango
pinch of coarse sea salt
You will need a pot with a large diameter to blanch these Napa cabbage leaves. Fill it with about 6 inches of water, add a pinch of sea salt and place on a medium to high flame. In the meantime, wash the cabbage leaves well.
When the water is boiling, add the cabbage leaves. I like to blanch one at a time, so they don’t break, but you can blanch all 4 together to save time. Drop each leaf into the pot and when it floats to the top and turns a brighter green, it is ready. It takes about 20 seconds to blanch each leaf. Remove each leaf with a wire or mesh skimmer, and place on a plate to cool. Trim the bottoms of the leaves.
Begin to roll at the bottom, where the leaf was connected to the whole head of cabbage. This part is whiter and more dense than the greener, leafier part of the leaf. Begin rolling the leaf tightly;
when you reach the halfway point, fold the outer edges into the roll and squeeze any water out. Continue rolling until you have a little log. Squeeze it again, to wring out excess water.
Slice the log into inch-wide pieces and place them, inside up, on a plate.
Peel and slice the mango. Pieces should be about 2 inches long and a half inch wide.
Top the cabbage rolls with the mango pieces.
©Nancy Wolfson-Moche 2013
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