Rice Cooker

Vegetarian Napa Cabbage Wrap

  • Main Dish
  • Synchro Cooking

Whether you’re looking for a vegetarian lunch idea for Meatless Monday, or are straight-up vegan everyday, these simple vegetarian napa cabbage wraps are so delicious. Make them in your rice cooker in no time flat!

  • Servings 2
  • Preparation
  • Cooking


Ingredients below are for a 5.5-cup cooker.

  • 2 cups White rice (supplied measuring cup)
  • 2 Nappa cabbage leaf (large)
  • 1/3 oz Bean-starch dried vermicelli (glass noodles)
  • ¼ Jew's ear (dried)
  • 1 1/3 oz Dried beancurd (dried tofu)
  • 1 Oyster mushroom
  • 1/3 Carrot
  • ½ Celery stalk


  • ½ tbsp Soy sauce
  • 1 tsp Corn starch
  • ½ tsp Sugar
  • Salt for flavor


  • Boil nappa cabbage leaves.
  • Soak the dried bean-starch vermicelli. When softened, drain and cut the vermicelli to make easier to eat.
  • Soak the dried Jew’s ear.
  • Shred Jew’s ear, celery oyster mushroom, dried bean curd, carrot and place in a bowl.
  • Add in vermicelli and the condiments and mix well.
  • Spread the nappa cabbage leaves and divide the mix into quarters and wrap in the middle. Secure the ends of the leaves in place using toothpicks.
  • Place the wrap on the tacook cooking plate.
  • Put the washed rice and water in the inner pot and place it in the rice cooker.
  • Set the cooking plate in the inner pot. Select the [Synchro-Cooking] menu and press the [Start] key.
  • When cooking is complete, place on a serving plate.

Products used in this recipe


Induction Heating Rice Cooker JKT-D10U/18U

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Rice Cooker