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Vegan Cabbage Rolls

Delicious Vegan Cabbage Rolls with Savory Garlic Sauce

Delicious Vegan Cabbage Rolls are filled with rice and vegetables, offering a healthy, plant-based meal. Perfect for lunch or dinner.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 rolls
Course: Dinner
Cuisine: Asian
Calories: 122
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 1 cup sushi rice any short-grain rice will work
  • 3-4 leaves Napa cabbage savoy or green cabbage are good substitutes
  • ½ tablespoon oil divided; sesame oil enhances flavor
  • 1 medium onion finely chopped; shallots are a great alternative
  • 1 tablespoon ginger minced; fresh is best
  • 3 cloves garlic minced; add more for stronger taste
  • 1 medium carrot diced; use any color
  • 1 medium pepper diced; bell peppers or jalapeños work
  • 1 cup white button mushrooms diced; shiitake or portobello are alternatives
  • 2 tablespoons tamari acts as savory seasoning
  • to taste seasonings sea salt, ground pepper, onion powder, red pepper flakes
Sauce
  • 1 tablespoon garlic minced
  • 1 tablespoon ginger minced
  • 2 tablespoons tamari same used in filling
  • 1 tablespoon vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon cornstarch to thicken sauce
Garnish
  • to taste sesame seeds

Equipment

  • Large pot
  • Skillet
  • Saucepan
  • Mixing bowl
  • Tongs

Method
 

Preparation
  1. Soak the sushi rice in cold water for 45-60 minutes.
  2. Bring a pot of salted water to a boil.
  3. Drain the rice and cook it in boiling water for 10-12 minutes until tender.
  4. In a large pot, cook Napa cabbage leaves in boiling water for 2-3 minutes.
  5. Transfer the leaves to cold water to stop the cooking process.
  6. In a skillet, heat ½ tablespoon of oil and sauté the onion, ginger, and garlic for about 2 minutes.
  7. Add the diced carrot, pepper, and mushrooms, cooking for another 3-4 minutes.
  8. In a bowl, mix the cooked sushi rice with the sautéed vegetables and add tamari with seasonings to taste.
  9. Stuff each cabbage leaf with 1½-2 tablespoons of the filling, then roll them tightly.
  10. Heat 1 tablespoon of oil in the skillet and sear the rolls seam-side down for 3-5 minutes on each side.
  11. In a saucepan, sauté ginger and garlic in oil, then add tamari, vinegar, and maple syrup.
  12. Thicken the sauce with a cornstarch slurry made from 1 tablespoon of cornstarch and 2 tablespoons of water.
  13. Serve the cabbage rolls drizzled with garlic brown sauce and sprinkle sesame seeds on top.

Nutrition

Serving: 1rollCalories: 122kcalCarbohydrates: 20gProtein: 3gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 400mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1.5mg

Notes

Store cooked rolls in an airtight container for up to 4 days. Freeze uncooked rolls for up to 2 months.

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