Ingredients:
4 pointed cabbage leaves
140 g long grain rice, cooked
30 g fresh coriander
1/2 red onions, peeled and roughly chopped
1 clove garlic, peeled and roughly chopped
2 1/2 cm fresh gingerroot, peeled and roughly chopped
1/4 red chilies, roughly chopped
1 limes, zest and juice
1 tablespoon soy sauce
1 teaspoon sesame oil
1 pinch salt
Directions:
Half fill a medium saucepan with water.
Season with salt and bring to the boil.
Blanch the cabbage leaves for 2 minutes.
Drain and refresh the cabbage leaves under cold water to retain the colour.
Cut out the thick end of each cabbage leaf stalk.
In a blender, blend together the coriander, onion, garlic, ginger, chilli, lime zest and juice and 1 teaspoon of the soy sauce.
Transfer the coriander mixture into a bowl and fold in the rice.
Divide the rice mixture between the four cabbage leaves.
Fold in the sides of each cabbage leaf, then roll them up ensuring all the filling is enclosed.
Secure with a cocktail stick if necessary.
Place the stuffed cabbage leaves, join side down in a microwave proof dish.
Pour the remaining soy sauce and sesame oil over the stuffed cabbage leaves.
Microwave on High for 4-5 minutes.
Serve.
Servings: 2
Time preparation: 30 min.
Time total: 40 min.