- 1 piece Eden Brown Rice & Black Soybean Mochi, or any Brown Rice Mochi, cut in half
- 2 whole medium cabbage leaves
or 2 Chinese cabbage leaves
- 1/4 cup carrots, julienned
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.
Per serving - 73 calories, 1 g fat (10% calories from fat), 2 g protein, 15 g carbohydrate, 2 g fiber, 0 mg cholesterol, 25 mg sodium