Spring Cabbage Wraps recipe - ingredients, nutrition and when to eat it
Spring cabbage wraps are a home-style dish of crisp, slightly sweet leaves filled with rice and ssamjang and eaten in one bite.
Spring cabbage wraps are a home-style dish of crisp, slightly sweet leaves filled with rice and ssamjang and eaten in one bite. The leaves taste fresh when used raw and turn tender when briefly blanched, making them a nice side for a simple lunch or dinner.
Vegetables · 10 minutes to cook
Nutrition (per 238g serving): 260.7 kcal · protein 6.5g · carbohydrate 54.5g · fat 1.4g · sodium 441.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Add ssamjang a little at a time rather than using too much at once, so the spring cabbage's natural sweetness comes through.
Tips: If the leaves are small, overlap two of them to keep the rice from falling out.
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Ingredients (1 serving)
- Spring cabbage — 5 sheet
- White rice — 0.7 bowl
- Ssamjang (Korean dipping sauce) — 1 Tbsp