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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
