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Mochi Stuffed Cabbage Rolls

Serves 2 | Prep Time 20 minutes | Cook Time 10 minutes

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Ingredients

1 piece Eden Brown Rice & Mugwort Mochi, cut in half
or any Eden Brown Rice Mochi

2 whole medium cabbage leaves
or 2 Chinese cabbage leaves

1/4 cup carrots, julienned

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Directions

Remove two cabbage leaves from a head of cabbage and steam for 3 to 5 minutes. Rinse the steamed cabbage leaves under cold water to cool. Make a V-shaped notch in the thick base of each leaf and discard. This allows the leaves to be rolled more easily. Place 1/2 slice of mochi on each leaf just above the V notch. Place an equal amount of carrot sticks on top of the mochi. Roll up each leaf, tucking the sides to the center of the leaf as you roll forward. Place 1" of water in a skillet, cover and bring to a boil. Place the cabbage rolls in the skillet, cover, reduce the flame to medium-low and simmer about 5 to 7 minutes or until the mochi melts inside the leaves and the cabbage is tender. Remove, slice in half or rounds and serve.

Nutritional Information

Per serving: 9 calories, 1g fat (9% calories from fat), 1g protein, 15g carbohydrate, 2g fiber, 0mg cholesterol, 8mg sodium

Related Recipes

Appetizer, Breakfast, Eastern, Gluten-Free, Japanese Food, Low Calorie, Low Fat, Low Sodium, Macrobiotic, Main Course, No Sweetener Added, Vegan, Wheat-Free, Whole Grain, Whole Grain



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