Savory Mushroom and Tofu Cabbage Bundles

1. Blanch the Cabbage Leaves

Start by bringing a large pot of generously salted water to a boil. Blanch the cabbage leaves in the boiling water for about one minute until they are vibrant green and pliable. This step not only retains their bright color but also softens the leaves, making them easier to roll. Drain the leaves in a colander and set them aside.

2. Stir-fry the Vegetables

In a wok, heat the vegetable oil over medium-high heat until it shimmers. Add the minced garlic and cook for about 15 seconds until it becomes fragrant but not browned. Add the julienned king oyster mushroom and carrot, then drizzle in the soy sauce. Stir-fry the mixture for about three minutes until the vegetables are tender and the flavors are well combined.

3. Add Tofu Skin and Seasonings

Next, add the shredded tofu skin to the wok along with the ground cumin, sugar, white pepper, and a pinch of salt. Stir the mixture until the tofu skin is heated through and well-coated with the seasonings. Remove the wok from the heat and stir in the chopped fresh cilantro and crushed Fried Peanuts, blending everything together evenly.

4. Prepare the Cabbage Leaves

To prepare the cabbage leaves for rolling, shave down the thick stem parts to make the leaves more flexible. Toss the leaves gently with toasted sesame oil for added flavor and a silky texture.

5. Assemble the Cabbage Bundles

Lay a cabbage leaf flat on a bamboo sushi mat or a tea towel lined with plastic wrap. Place a portion of the filling towards one end of the leaf. Roll the leaf tightly around the filling, using the mat or towel to help you create a firm roll. Repeat this process with the remaining leaves and filling.

6. Slice and Serve

Finally, use a sharp serrated knife to slice the cabbage rolls into 2-inch-wide segments. Arrange the segments on a serving platter. These bundles can be enjoyed immediately or chilled for a refreshing treat later.