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–+ servings
Vegan Cabbage Rolls

Savory Vegan Cabbage Rolls with Flavor-Packed Filling

Discover how easy it is to create these Vegan Cabbage Rolls, wrapped in tender cabbage leaves and bursting with flavor.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 4 rolls
Course: Dinner
Cuisine: Asian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling Ingredients
  • 1 ¼ cups dry sushi rice Any short-grain rice can be substituted.
  • 1 head Napa cabbage Savoy or green cabbage can be used.
  • 1 tablespoon oil Consider sesame oil for extra flavor.
  • 1 medium onion Shallots can be substituted.
  • ¾ tablespoon fresh ginger Preferably minced.
  • 3 cloves garlic Minced; adjust to taste.
  • 1 medium carrot Can replace with zucchini or bell peppers.
  • 2 medium peppers Use any colorful variety available.
  • 8 ounces white button mushrooms Baby bella or shiitake can be used.
  • 2 tablespoons tamari or coconut aminos Use low-sodium versions for healthier options.
  • seasonings (salt, pepper, onion powder, red pepper flakes) Adjust to preference.
  • sesame seeds For garnish when serving.
Brown Garlic Sauce Ingredients
  • 1 teaspoon oil Sesame oil can enhance flavor.
  • ½ tablespoon minced ginger Reiterates flavor in the sauce.
  • 2 cloves garlic Minced; adjust based on preference.
  • 1 ½ tablespoons tamari or coconut aminos Gluten-free tamari is safe.
  • 1 tablespoon rice vinegar Adds acidity to balance the dish.
  • ¾ tablespoon maple syrup Provides slight sweetness.
  • ½ cup water To adjust consistency.
  • ½ tablespoon cornstarch Can be omitted if a thinner sauce is preferred.

Equipment

  • large pot
  • skillet
  • small saucepan
  • Bowl
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board

Method
 

Preparation Steps
  1. Soak 1 ¼ cups of dry sushi rice in water for 45-60 minutes. Drain and cook the rice in salted boiling water for 10-12 minutes, then set aside to cool slightly.
  2. Boil a large pot of water and blanch 3-4 cabbage leaves at a time for 2-3 minutes, then transfer to cold water.
  3. In a skillet, sauté ½ tablespoon of oil with 1 diced onion, ¾ tablespoon of minced ginger, and 3 cloves of minced garlic for 3-4 minutes.
  4. Add 1 diced carrot, 2 diced peppers, and 8 diced white button mushrooms to the skillet and cook for another 1-2 minutes.
  5. Stir in 2 tablespoons of tamari and the seasonings, then gently fold in the cooked sushi rice.
  6. Assemble rolls by placing 1 ½ to 2 tablespoons of filling in a cabbage leaf, rolling tightly.
  7. Pan-fry the rolls in ½ tablespoon of oil until golden brown, about 4-5 minutes on each side.
  8. For the sauce, sauté 1 teaspoon of oil with ½ tablespoon of minced ginger and 2 minced garlic cloves for 1 minute.
  9. Add 1 ½ tablespoons of tamari, 1 tablespoon of rice vinegar, ¾ tablespoon of maple syrup, and ½ cup of water. Simmer while preparing the thickener.
  10. Mix ½ tablespoon of cornstarch with a splash of cold water and add this to the simmering sauce, stirring until it thickens.
  11. Serve the cabbage rolls with the brown garlic sauce drizzled on top and sprinkle with sesame seeds.

Nutrition

Serving: 2rollsCalories: 220kcalCarbohydrates: 30gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 400mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Ensure to blanch cabbage leaves properly for easier rolling, and feel free to customize fillings with your favorite vegetables or plant-based proteins.

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