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Rolls
    You can also use round cabbage instead of napa cabbage. However, round cabbage leaves may take longer to cook (or to soften). You can either adjust the steaming time accordingly or blanch the leaves for a longer time during preparation.
    INGREDIENTS | SERVES 4 TO 6 AS A SIDE DISH
    4 cups water or more, to immerse the cabbage leaves
    10 to 16 napa cabbage leaves
    6 to 10 medium-sized shrimp, peeled and deveined
    1 fish fillet (snapper, threadfin, cod)
    ¼ teaspoon salt
    ¼ teaspoon white pepper
    ½ cup frozen vegetables (peas, corns, or carrots), cooked and cooled
    1 teaspoon Chinese cooking wine
    ½ teaspoon sesame oil
    1 egg white
Add water to rice cooker, cover, and set to Cook. When the water boils, add the napa cabbage, blanch 15 seconds (just to soften the leaves for easy wrapping), remove, and set aside to cool. Leave the water inside the rice cooker for steaming later.
Mince the shrimp. Transfer to a bowl and set aside.
Mince the fish, and add to the shrimp. Mix well with salt, pepper, vegetables, Chinese cooking wine, sesame oil, and egg white. The final paste should not be too watery, and just slightly sticky.
Lay the cooled cabbage leaves on a flat surface (you can use 2 leaves so they partially overlap each other to increase the length of the roll). Spoon 1 to 2 tablespoons of seafood paste on the cabbage leaves (1 tablespoon for 1 leaf, 2 tablespoons for overlapped leaves). Fold up the edges and roll up the cabbage leaves to enclose the seafood mixture. Set aside on a plate that will fit in the steamer insert or basket. Cover the plate of cabbage rolls with plastic wrap to prevent excess condensation during steaming.
With the water from Step 1 still in the rice cooker, cover the rice cooker and set to Cook. When the water in the rice cooker boils, place the steamer insert or basket that holds the plate of cabbage rolls into the rice cooker. Cover the rice cooker and steam for 8 to 10 minutes until the filling is cooked through.
When ready to serve, slice the rolls into smaller pieces.
    Benefits of Cabbage
    The antioxidants in cabbage are considered indirect antioxidants. Indirect antioxidants stimulate the body's natural antioxidant systems and act as a defense mechanism, triggering long-lasting effects on free radicals.
Tofu Cabbage Rolls
    An alternative fuss-free way of blanching whole cabbage leaves is to leave them immersed for 5 to 8 minutes in a deep bowl of hot water until the leaves soften.
    INGREDIENTS | SERVES 4 TO 6 AS A SIDE DISH
    1 teaspoon oyster sauce
    2 tablespoons water
    Salt and pepper, to taste
    1 tablespoon vegetable oil
    1 cup finely diced brown mushrooms (or shiitake)
    1 cup finely diced celery
    1 pack (about 12 ounces) regular firm tofu, completely drained
    1 teaspoon corn flour
    10 to 16 napa cabbage leaves, blanched
Mix oyster sauce, water, salt, and pepper in a bowl.
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add mushrooms and celery and fry for 2 to 3 minutes until the vegetables become tender, covering rice cooker occasionally in the process of frying.
Add the oyster sauce mixture, cover the rice cooker, and simmer for about 1 minute until sauce reduces completely. Dish out and set aside to cool.
Mash the tofu in a deep mixing bowl. Add the cooked mushrooms and celery and the corn flour, and mix well. Drain final mixture thoroughly.
Lay the cooled cabbage leaves on a flat surface (you can use 2 leaves so they partially overlap each other to increase the length of the roll). Spoon 1 to 2 tablespoons of tofu mixture onto the cabbage leaves (1 tablespoon for 1 leaf, 2 tablespoons for overlapped leaves). Fold up the edges and roll up the cabbage leaves to enclose the tofu mixture. Place the cabbage rolls on a plate that fits into the steamer insert or basket. Cover the cabbage rolls with plastic wrap to prevent excess condensation during steaming.
Clean out the rice cooker and wipe dry. Add water to the rice cooker to about the