Melanie’s Chinese cabbage rolls

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.

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serves 6

INgredients

6 Chinese cabbage leaves, rinsed

2-4 cups spring water

About 2 Tablespoons umeboshi plum paste

Process

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.

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Roll up each leaf starting at the stem end.

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Fold in the leafy part of the cabbage at the sides.

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Squeeze out any excess water, holding the cylinder on either side to maintain its shape.

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Cut the rolls in half and place a small amount of umeboshi plum paste in the center of each roll.

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