Melanie’s Chinese cabbage rolls

July 15, 2013 • Nancy Wolfson-Moche

What do I want to eat when the mercury hits 90 degrees before breakfast? Something light, crunchy and refreshing like this simple, nutritious option from gifted chef Melanie Waxman.

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serves 6

INgredients

6 Chinese cabbage leaves, rinsed

2-4 cups spring water

About 2 Tablespoons umeboshi plum paste

Process

Place the water in a small but wide pot and bring to a boil on a medium flame.

Turn the flame to high and drop in the whole Chinese cabbage leaves (2 at a time); leave them in the water for about 30 seconds.

Remove with a mesh skimmer and place on a plate to cool.

Make a small cut (1 inch long) at the stem of each cabbage leaf.

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Roll up each leaf starting at the stem end.

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Fold in the leafy part of the cabbage at the sides.

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Squeeze out any excess water, holding the cylinder on either side to maintain its shape.

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Cut the rolls in half and place a small amount of umeboshi plum paste in the center of each roll.

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Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).