Kimchi and Cabbage Rice Wraps recipe - ingredients, nutrition and when to eat it
These rice wraps are made by rolling kimchi stir-fry and rice in blanched cabbage leaves.
These rice wraps are made by rolling kimchi stir-fry and rice in blanched cabbage leaves. The cabbage is soft and subtly sweet, and pairs well with tangy, spicy kimchi. They make an easy lunch or light dinner.
Vegetables · 20 minutes to cook
Nutrition (per 382.5g serving): 419.4 kcal · protein 9.2g · carbohydrate 78.4g · fat 6.9g · sodium 421.4mg
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: If the cabbage leaves are small or torn, overlap two leaves before rolling.
Tips: If the kimchi is too salty or sour, give it a quick rinse and squeeze out the water well before stir-frying.
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Ingredients (1 serving)
- Cabbage leaves — 3 sheet
- Napa cabbage kimchi — 0.5 cup
- Cooked rice — 1 bowl
- Cooking oil — 1 tsp
- Toasted sesame seeds — 1 tsp