Vegan Cabbage Rolls with Ginger-Tamari Sauce Recipe

Introduction

These vegan cabbage rolls are a delicious and healthy twist on a classic comfort food. Filled with a savory mixture of rice and vegetables, then pan-seared and topped with a flavorful sauce, they’re perfect for a satisfying plant-based meal.

Ingredients

• 1 1/4 cups dry sushi rice (or any short-grain rice)
• 1 large napa cabbage (10-12 leaves)
• 1 tbsp oil (divided)
• 1 medium onion, diced
• 3/4 tbsp ginger, minced
• 3 garlic cloves, minced
• 1 medium carrot, diced
• 2 medium peppers, diced
• 8 white button mushrooms, diced (canned works fine)
• 2 tbsp tamari (or coconut aminos)
• 1/2 tsp sea salt
• 1/2 tsp ground pepper
• 1/2 tsp onion powder
• 1/4 tsp red pepper flakes (adjust to taste)
• Sesame seeds, for garnish
• 1 tsp oil (such as sesame oil) for sauce
• 1/2 tbsp ginger, minced (for sauce)
• 2 garlic cloves, minced (for sauce)
• 1 1/2 tbsp tamari (or coconut aminos) for sauce
• 1 tbsp rice vinegar
• 3/4 tbsp maple syrup
• 1/2 cup water
• 1/2 tbsp cornstarch
• Salt, pepper, red pepper flakes, smoked paprika (to taste for sauce)

Instructions

1. Step 1: Soak the sushi rice in plenty of water for 45-60 minutes. Drain, then cook with the appropriate amount of water and a pinch of salt in a saucepan for about 10-12 minutes until tender.
2. Step 2: Bring a large pot of water to a boil. Add 3-4 cabbage leaves and cook for 2-3 minutes until softened. Transfer leaves to a bowl of cold water to stop cooking. Repeat with remaining leaves and set aside.
3. Step 3: Heat 1/2 tablespoon oil in a skillet over medium heat. Add onion, ginger, garlic, carrot, peppers, and mushrooms. Sauté for 3-4 minutes until vegetables soften.
4. Step 4: Stir in tamari, sea salt, ground pepper, onion powder, and red pepper flakes. Cook for another 1-2 minutes to blend flavors.
5. Step 5: Add the cooked rice to the skillet with the vegetables. Stir well to combine and adjust seasoning if needed. Turn off the heat.
6. Step 6: Lay a cabbage leaf flat on a plate. Spoon 1 1/2 to 2 tablespoons of the rice mixture into the center. Fold in the sides and top over the filling, then roll tightly. Repeat with remaining leaves.
7. Step 7: Heat the remaining 1/2 tablespoon oil in a skillet over medium heat. Add 5 cabbage rolls at a time and pan-sear for a few minutes on each side until golden brown. Remove and keep warm. Repeat with remaining rolls.
8. Step 8: For the sauce, heat 1 teaspoon oil in a saucepan. Add minced ginger and garlic, sauté for 1-2 minutes. Stir in tamari, rice vinegar, and maple syrup.
9. Step 9: Mix water with cornstarch to make a slurry. Pour into the saucepan and add salt, pepper, red pepper flakes, and smoked paprika to taste. Cook the sauce until thickened, about 2-3 minutes.
10. Step 10: Pour the sauce over the cabbage rolls, garnish with sesame seeds, and serve warm. Enjoy your flavorful vegan cabbage rolls!

Tips & Variations

• Use short-grain rice for the best texture, but any sticky rice variety will work.
• Try adding chopped fresh herbs like parsley or cilantro to the filling for extra freshness.
• For added protein, mix cooked lentils or crumbled tofu into the rice filling.
• If you prefer a spicy kick, increase the red pepper flakes in the filling and sauce.

Storage

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The sauce can be kept separately and added when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular green cabbage instead of napa cabbage?

Yes, but green cabbage leaves are tougher and may need longer blanching to soften enough for rolling.

Is there a gluten-free option for tamari?

Tamari is typically gluten-free, but always check the label to be sure. Coconut aminos are a great gluten-free alternative with a similar flavor.

Vegan Cabbage Rolls with Ginger-Tamari Sauce Recipe

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★★★★★

4.8 from 146 reviews

• Author: lina
• Total Time: 1 hour 40 minutes
• Yield: 10–12 cabbage rolls 1x
• Diet: Vegan

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Description

These Vegan Cabbage Rolls are a delicious and nutritious plant-based twist on the classic dish. Filled with a savory mixture of sautéed vegetables and sushi rice, wrapped in tender napa cabbage leaves, then pan-seared to a golden brown and topped with a flavorful ginger-tamari sauce, they’re perfect as a wholesome appetizer or main course.

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Ingredients

Scale 1x2x3x

Filling:

• 1 1/4 cups dry sushi rice (or any short-grain rice)
• 1 large napa cabbage (10–12 leaves)
• 1 tbsp oil (divided)
• 1 medium onion, diced
• 3/4 tbsp ginger, minced
• 3 garlic cloves, minced
• 1 medium carrot, diced
• 2 medium peppers, diced
• 8 white button mushrooms, diced (canned recommended)
• 2 tbsp tamari (or coconut aminos)
• 1/2 tsp sea salt
• 1/2 tsp ground pepper
• 1/2 tsp onion powder
• 1/4 tsp red pepper flakes (adjust to taste)

Sauce:

• 1 tsp oil (e.g. sesame oil)
• 1/2 tbsp ginger, minced
• 2 garlic cloves, minced
• 1 1/2 tbsp tamari (or coconut aminos)
• 1 tbsp rice vinegar
• 3/4 tbsp maple syrup
• 1/2 cup water
• 1/2 tbsp cornstarch
• Salt, pepper, red pepper flakes, smoked paprika (to taste)

Garnish:

• Sesame seeds

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Instructions

1. Cook the rice: Soak the sushi rice in plenty of water for 45-60 minutes, then drain. Cook it in a saucepan with the recommended amount of water and some salt until tender, about 10-12 minutes.
2. Prepare cabbage leaves: Bring a large pot of water to a boil. Add 3-4 cabbage leaves at a time and boil for 2-3 minutes until softened. Immediately transfer to a bowl of cold water to cool. Repeat with remaining leaves and set aside.
3. Sauté vegetables: Heat 1/2 tbsp oil in a skillet over medium heat. Add diced onion, minced ginger, minced garlic, diced carrot, diced peppers, and diced mushrooms. Sauté for 3-4 minutes until vegetables soften.
4. Season vegetable mixture: Add 2 tbsp tamari and the sea salt, ground pepper, onion powder, and red pepper flakes. Cook for another 1-2 minutes to blend flavors.
5. Combine rice with veggies: Add the cooked rice to the skillet with the sautéed vegetables and stir well to combine. Turn off heat. Taste and adjust seasoning as needed.
6. Assemble cabbage rolls: Place a cabbage leaf on a flat surface. Add 1 1/2 to 2 tablespoons of the rice and vegetable mixture in the center. Fold the sides and top edges over the filling, then roll tightly to form a neat parcel. Repeat with remaining leaves and filling.
7. Pan sear the rolls: Heat 1/2 tbsp oil in a non-stick skillet over medium heat. Place 5 cabbage rolls in the skillet and sear for a few minutes on each side until they turn golden brown. Remove and repeat with remaining rolls.
8. Prepare sauce: In a saucepan, heat 1 tsp oil over medium heat. Add minced ginger and garlic, sauté for 1-2 minutes until fragrant. Add tamari, rice vinegar, and maple syrup, stirring to combine.
9. Thicken sauce: Mix water and cornstarch to make a slurry. Pour into the saucepan and stir continuously. Add salt, pepper, red pepper flakes, and smoked paprika to taste. Cook for a few minutes until the sauce thickens to a glossy consistency.
10. Serve: Arrange the pan-seared cabbage rolls on a serving plate. Pour the sauce evenly over the rolls and garnish generously with sesame seeds. Enjoy warm.

Notes

• Soaking the rice helps achieve a tender, sticky texture ideal for stuffing.
• If napa cabbage is unavailable, savoy cabbage can be substituted but blanch leaves carefully to avoid tearing.
• Use tamari for a gluten-free option, or substitute with coconut aminos for a slightly sweeter flavor.
• The pan-searing step adds a pleasing golden crust for texture contrast, but can be skipped if preferred softer.
• The sauce is customizable with spices for heat or smokiness according to taste.

• Prep Time: 1 hour 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegan, Plant-based, Asian-inspired

Keywords: vegan cabbage rolls, plant-based cabbage rolls, stuffed cabbage, healthy vegan recipe, Asian vegan dish