napa cabbage rolls with mango

My kids devoured them, my parents savored them and my husband loved them. What a way to start the day: with a cleaned plate of vegetables for breakfast…  

IMG_4241

inspired by Melanie Waxman; serves 6

INgredients

IMG_4178

4 large Napa cabbage leaves

1 half mango

pinch of coarse sea salt

Process

You will need a pot with a large diameter to blanch these Napa cabbage leaves. Fill it with about 6 inches of water, add a pinch of sea salt and place on a medium to high flame. In the meantime, wash the cabbage leaves well.

IMG_4179

When the water is boiling, add the cabbage leaves. I like to blanch one at a time, so they don’t break, but you can blanch all 4 together to save time. Drop each leaf into the pot and when it floats to the top and turns a brighter green, it is ready. It takes about 20 seconds to blanch each leaf. Remove each leaf with a wire or mesh skimmer, and place on a plate to cool. Trim the bottoms of the leaves.

IMG_4196

Begin to roll at the bottom, where the leaf was connected to the whole head of cabbage. This part is whiter and more dense than the greener, leafier part of the leaf. Begin rolling the leaf tightly;

IMG_4203

when you reach the halfway point, fold the outer edges into the roll and squeeze any water out. Continue rolling until you have a little log. Squeeze it again, to wring out excess water.

IMG_4210

Slice the log into inch-wide pieces and place them, inside up, on a plate.

IMG_4217IMG_4224

Peel and slice the mango.  Pieces should be about 2 inches long and a half inch wide.

IMG_4191

Top the cabbage rolls with the mango pieces.

IMG_4227

 

©Nancy Wolfson-Moche 2013