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Vegan Cabbage Rolls

Savory Vegan Cabbage Rolls: A Flavor-Packed Delight

Discover the joy of Vegan Cabbage Rolls, filled with savory rice and veggies, perfect for a healthy dinner option.
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Prep Time 1 hour
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 4 rolls
Course: Dinner
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup sushi rice or short-grain rice
  • 8-10 leaves napa cabbage or Savoy or green cabbage
  • 2 tablespoons oil sesame oil for flavor
  • 1 medium onion chopped, or shallots/green onions
  • 1 tablespoon ginger minced, fresh preferred
  • 3 cloves garlic minced, garlic powder as substitute
  • 1 medium carrot grated, or zucchini/bell pepper
  • 1 medium bell pepper any variety, or jalapeño
  • 1 cup white button mushrooms diced or shiitake for umami
  • 3 tablespoons tamari/coconut aminos soy sauce as alternative
  • to taste spices (sea salt, pepper, onion powder, red pepper flakes)
  • to taste sesame seeds for garnishing
For the Sauce
  • 2 tablespoons oil
  • 1 tablespoon ginger minced
  • 2 cloves garlic minced
  • 3 tablespoons tamari/coconut aminos
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup or agave syrup
  • 1 tablespoon cornstarch mix with 2 tablespoons of water to create a slurry

Equipment

  • large pot
  • Large Skillet
  • small saucepan
  • Wooden spoon
  • Tongs

Method
 

Step‑by‑Step Instructions for Asian-Inspired Vegan Cabbage Rolls
  1. Soak sushi rice in water for 45-60 minutes. Drain and cook with 1.5 cups water for 10-12 minutes until tender. Fluff and cool.
  2. Boil water and blanch napa cabbage leaves for 2-3 minutes until tender, then cool them in cold water.
  3. In a skillet, heat oil and sauté onion, ginger, and garlic until fragrant. Add carrot, bell pepper, and mushrooms, cooking until tender. Stir in tamari and spices.
  4. Lay cabbage leaves flat, fill with 1.5-2 tablespoons filling, fold sides, and roll tightly.
  5. Heat oil in skillet, pan-sear cabbage rolls seam-side down for 3-4 minutes on each side until golden brown.
  6. In a saucepan, heat oil and sauté ginger and garlic. Add tamari, rice vinegar, and maple syrup, simmer for 2 minutes. Thicken with cornstarch slurry.
  7. Serve cabbage rolls drizzled with sauce and sprinkle with sesame seeds.

Nutrition

Serving: 1rollCalories: 150kcalCarbohydrates: 25gProtein: 5gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 400mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 20mgCalcium: 50mgIron: 1.5mg

Notes

These Vegan Cabbage Rolls allow for creativity with fillings and make ahead well, perfect for storing in the fridge or freezing for later use.

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