
Lock in the umami of the vegetables
60min
457kcal
1400mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Add a dash of salt (not included in ingredients) to plenty of boiling water, then parboil the cabbage. Cool in a colander and thinly slice the core.
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Chop the carrot, green pepper, mushrooms, onion, garlic and ginger, and minced the parsley. Finely crush the peanuts.
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Heat the butter in a frying pan and saute the rice. When the rice becomes translucent, add (2) and sprinkle with salt and pepper and saute further.
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When everything is mixed together well, remove from heat. When cool, divide into 4 equal parts. Gently wrap the rice with cabbage and close them with toothpicks.
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Boil (A) in a small pot or frying pan, place the closed ends of (4) facing down, cover with a drop lid and simmer for about 15-20 minutes.
Cooking Basics
Onions - finely chopped




Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.
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