Piccolo Chef Jack Lee’s Cabbage Rolls

 Cabbage Rolls

Thank Chef Jack Lee, because You’ll Be Making These Time and Time Again

Located in the Villa Clubhouse, Piccolo offers a globally inspired menu of shareable petite portions, perfect for sampling a taste of the world’s most celebrated culinary traditions created from the finest locally sourced ingredients available. This restaurant, open to Resort guests only, also features an extensive list of beverages to accompany your experience.

For the cabbage rolls

  • 5 Napa cabbage leaves
  • 1 tbsp sea salt
  • White of 1 leek, julienned
  • 2 oz baby spinach
  • 1 oz cilantro
  • 2 oz carrot, julienned
  • 5 oz crab meat, cooked
  • 1 oz mint
  • 1 oz Yuzukosh*

For the sauce

  • ¼ cup soy sauce
  • 1 oz grated ginger
  • 1 tbsp sesame oil
  • 2 tbsp Yuzukosh*
  • 2 oz scallion, thinly sliced
  • Freshly ground pepper, 
to taste

Bring a large pot of water to a boil; add sea salt if desired. Meanwhile, fill and set aside a large bowl with ice and cold water.

Cut a narrow V into the base of each cabbage leaf and remove the tough part of the stem. Submerge leaves in boiling water for one minute; transfer to the ice water. Carefully remove the leaves and lay them on a cloth towel to dry.

Whisk sauce ingredients together; refrigerate for 30 minutes.

Arrange the leek, spinach, cilantro, carrot, crabmeat, mint and Yuzukosh along the stem of each cabbage leaf and carefully roll lengthwise, tucking the leaf ends into the roll. Pour sauce over roll and serve!

*Yuzukosh is a Japanese paste made from chili peppers, yuzu peel and salt, which is allowed to ferment. It can be found on Amazon.com, or at a Japanese supermarket like Mitsuwa in Irvine and Costa Mesa.

Serves 5

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