What do I want to eat when the mercury hits 90 degrees before breakfast? Something light, crunchy and refreshing like this simple, nutritious option from gifted chef Melanie Waxman.
6 Chinese cabbage leaves, rinsed
2-4 cups spring water
About 2 Tablespoons umeboshi plum paste
Place the water in a small but wide pot and bring to a boil on a medium flame.
Turn the flame to high and drop in the whole Chinese cabbage leaves (2 at a time); leave them in the water for about 30 seconds.
Remove with a mesh skimmer and place on a plate to cool.
Make a small cut (1 inch long) at the stem of each cabbage leaf.
Roll up each leaf starting at the stem end.
Fold in the leafy part of the cabbage at the sides.
Squeeze out any excess water, holding the cylinder on either side to maintain its shape.
Cut the rolls in half and place a small amount of umeboshi plum paste in the center of each roll.