Blanch Cabbage

Cup of Yum
1. In a large pot, bring water to a boil. Blanch the napa cabbage by submerging them in the boiling water for about 10 seconds or until the cabbage just begins to wilt. Don't let them turn soggy because they'll continue cooking in the steamer.
2. Quickly remove the napa cabbage and run under cold water to stop the cooking process. The leaves should be vibrantly green.
3. Cut the thick part of the stems at the base of each leaf (this will make it easier to roll later) and pat dry the leaves.

Make Filling & Wrap Cabbage Rolls

1. In a large bowl, combine the filling ingredients until it becomes a sticky paste.
2. Spoon about 1 1/2 tablespoons of filling onto the base of the leaf and roll it up like a burrito - Bring the bottom of the leaf over the filling, gently tuck it so it’s tight, then bring the sides of the leaf toward the center, and roll upwards. Repeat for the remaining cabbage rolls.

Steam Cabbage Rolls

1. Steam the cabbage rolls in a steamer for 10 minutes. If you don’t have a steamer, follow the directions below:
2. Place a wire rack or aluminum foil in the shape of a ring at the bottom of a large pan or wok. Place a heat-proof plate on top, add cabbage rolls, and pour enough water to reach a little under the plate. Be careful not to spill any water on the plate or cabbage rolls. Cover with a lid and cook on medium heat for about 10 minutes.
3. Meanwhile, in a small bowl, combine the sauce ingredients then set aside.
4. Once the cabbage rolls are done steaming, remove them from the heat and serve immediately with the sauce. Enjoy!