Serves 6

Inspired by traditional dumplings, these cabbage rolls are seasoned with soy, ginger, and chile paste, then grilled to add a bit of smoky sweetness. Serve the cabbage rolls with steamed rice or stir-fried rice noodles.

1½ pounds ground beef

1 bunch green onions, thinly sliced

2 cloves garlic, finely chopped

1 teaspoon soy sauce

½ teaspoon fish sauce

1 tablespoon grated fresh ginger

1 teaspoon chile paste

Salt, to taste

1 head green cabbage

1 tablespoon sesame oil

1 tablespoon vegetable oil

Toasted sesame seeds (for garnish)

1. In a large bowl combine ground beef, half the sliced green onions, garlic, soy sauce, fish sauce, ginger, chile paste, and salt.

2. Remove large leaves from the outside of the cabbage, then remove stems dividing each leaf in half. Place a golf ball-size amount of the meat mixture at one end of each divided cabbage leaf, then roll cabbage around the meat. Skewer each cabbage roll using double metal skewers or two soaked bamboo skewers. Repeat until all the meat has been used.

3. Mix together sesame oil and vegetable oil and brush the cabbage rolls. Preheat grill to high, then grill the cabbage rolls for 5-7 minutes. Flip and cook for an additional 5-7 minutes, until the meat is fully cooked and the cabbage is just starting to char and brown. Let sit for 10 minutes before carefully removing skewers, then garnish with remaining sliced green onions and sesame seeds. Sydney Oland

Sydney Oland can be reached at sydney.oland@gmail.com.