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–+ servings
Vegan Cabbage Rolls

Savory Vegan Cabbage Rolls with Flavor-Packed Filling

These Vegan Cabbage Rolls are a comforting, nutritious dish that brings healthful ingredients and delightful flavors together.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 rolls
Course: Dinner
Cuisine: Asian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cabbage Rolls
  • 1 cup Dry Sushi Rice or any short-grain rice
  • 1 head Napa Cabbage or Savoy or green cabbage
  • 2 tablespoons Oil for sautéing
  • 1 medium Onion or shallots for milder taste
  • 1 tablespoon Fresh Ginger or ground ginger
  • 3 cloves Garlic Cloves adjust to taste
  • 1 medium Carrot or bell peppers
  • 1 cup Peppers or other crunchy veggies
  • 1 cup White Button Mushrooms or shiitake mushrooms
  • 3 tablespoons Tamari/Coconut Aminos or soy sauce
  • 1 teaspoon Sea Salt to taste
  • 1 teaspoon Ground Pepper to taste
  • 1 teaspoon Onion Powder to taste
  • 1 teaspoon Red Pepper Flakes to taste
  • 2 tablespoons Sesame Seeds for garnish
For the Brown Garlic Sauce
  • 2 tablespoons Oil for sautéing
  • 1 tablespoon Fresh Ginger omit in case of allergies
  • 4 cloves Garlic Cloves
  • 3 tablespoons Tamari
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Maple Syrup to taste
  • 1 cup Water adjust sauce consistency
  • 1 tablespoon Cornstarch to thicken sauce

Equipment

  • Large pot
  • Skillet
  • Small saucepan

Method
 

Step-by-Step Instructions
  1. Soak dry sushi rice in water for 45–60 minutes. Drain and cook in salted water over medium heat for 10–12 minutes until tender.
  2. Blanch Napa cabbage leaves in boiling water for 2–3 minutes until soft; transfer to ice-cold water.
  3. Heat oil in a skillet, add diced onions, cook for 2–3 minutes. Add ginger, garlic, carrots, bell peppers, and mushrooms, sauté for 3–4 minutes.
  4. Stir in tamari and spices, cook for an additional 1–2 minutes and then remove from heat.
  5. Spoon filling onto each cabbage leaf, fold sides over filling, and roll tightly from stem to tip.
  6. Pan sear cabbage rolls seam-side down in a hot skillet with oil for about 3–4 minutes until golden brown.
  7. For the sauce, sauté oil, minced ginger, and garlic in a saucepan. Add tamari, rice vinegar, and maple syrup. Mix cornstarch with water, then add to sauce and cook until thickened.
  8. Drizzle the warm brown garlic sauce over the rolls and garnish with sesame seeds before serving.

Nutrition

Serving: 1rollCalories: 220kcalCarbohydrates: 30gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 300mgPotassium: 250mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 1.5mg

Notes

Taste your filling before assembling. Adjust seasoning as needed. Store uncooked rolls in the refrigerator or freeze for meal prep.

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