The aroma of sautéed garlic and ginger wafted through my kitchen, instantly transporting me to a bustling Asian street market. Today, I’m excited to share my take on Vegan Cabbage Rolls, a dish that brings warmth and comfort in every bite. These Asian-inspired rolls are not just visually stunning but also packed with healthy ingredients, making them a true crowd-pleaser. They’re gluten-free and versatile, allowing you to customize the filling with whatever veggies you have on hand. Whether you’re enjoying them as a light meal or an impressive appetizer, these cabbage rolls offer a tasty twist that will keep everyone coming back for more. Are you ready to roll up your sleeves and create something delicious?

Why Try Vegan Cabbage Rolls?
Unique flavor combinations: The mix of fresh veggies and savory spices creates a taste sensation that’s out of this world!
Easy to customize: Feel free to swap ingredients based on what you have on hand; these rolls can be a clean-out-the-fridge hero!
Perfect for meal prep: Make a batch ahead of time and freeze them for a quick and healthy meal any evening of the week.
Impressive presentation: Serve them as a colorful appetizer at your next gathering, alongside appetizers like Crispy Baked Cauliflower Steaks, and watch your guests be amazed!
Nutritious comfort: Enjoy a guilt-free indulgence with wholesome ingredients that provide a satisfying bite without sacrificing flavor.
With endless possibilities, these vegan cabbage rolls are sure to become a favorite in your home!
Vegan Cabbage Rolls Ingredients
These delicious Vegan Cabbage Rolls are not only good for the soul but also a feast for the taste buds! Let’s dive into the ingredients you’ll need to craft these flavorful rolls.
For the Filling
- Dry Sushi Rice – 1 ¼ cups (250 g); provides a tender base for the filling and can be swapped with any short-grain rice.
- Napa Cabbage – 1 large (10-12 leaves); it acts as the delightful wrap for your rolls. Savoy or green cabbage can be used as alternatives.
- Oil – 1 tbsp (divided); ideal for sautéing and greasing the skillet, sesame oil can replace it for an extra kick.
- Onion – 1 medium, diced; adds a natural sweetness to the filling.
- Ginger – ¾ tbsp, minced; brings warmth and aromatic depth that complements the dish.
- Garlic – 3 cloves, minced; enhances the overall flavor, an essential part of both the filling and sauce.
- Carrot – 1 medium, diced (120 g); contributes a touch of sweetness and pop of color. Feel free to swap it with any preferred veggies!
- Peppers – 2 medium, diced (70 g); brighten the filling with flavor and color.
- White Button Mushrooms – 8, diced; adds an earthy touch; using canned or fresh works just fine.
- Tamari or Coconut Aminos – 2 tbsp; brings umami seasoning; coconut aminos are a great soy-free substitute.
- Sea Salt, Ground Pepper, Onion Powder – ½ tsp each; season to taste, adjusting according to preference.
- Red Pepper Flakes – ¼ tsp; sprinkle to add a hint of heat, adjusting per your spice tolerance.
- Sesame Seeds – for garnish; optional but brings a delightful crunch to the finished rolls.
For the Sauce
- Oil – 1 tsp (e.g., sesame oil); used for sautéing the sauce ingredients.
- Ginger – ½ tbsp, minced; complements garlic perfectly in the sauce.
- Garlic – 2 cloves, minced; essential for a rich, bold flavor.
- Tamari or Coconut Aminos – 1 ½ tbsp; serves as the sauce’s flavorful base.
- Rice Vinegar – 1 tbsp; adds acidity to balance the richness of the sauce.
- Maple Syrup – ¾ tbsp; introduces a subtle sweetness; agave syrup can be a substitute.
- Water – ½ cup (120 ml); ensures the sauce has the right consistency.
- Cornstarch – ½ tbsp; thickens the sauce; arrowroot powder can work too.
With these ingredients, you are one step closer to creating delectable Vegan Cabbage Rolls!
Step‑by‑Step Instructions for Vegan Cabbage Rolls
Step 1: Soak and Cook the Sushi Rice
Begin by soaking 1 ¼ cups of dry sushi rice in water for 45-60 minutes. Once soaked, drain the rice and transfer it to a pot with salted water. Cook the rice over medium heat for 10-12 minutes, or until tender. Once done, set the rice aside to cool while you prepare the other components of your Vegan Cabbage Rolls.
Step 2: Blanch the Cabbage Leaves
In a large pot, bring water to a boil and add 3-4 cabbage leaves at a time. Blanch them for 2-3 minutes until tender, being careful not to overcook. Remove the leaves and place them in a bowl of cold water to stop the cooking process. Repeat with the remaining leaves, ensuring they are pliable for easy rolling.
Step 3: Sauté the Vegetables
In a large skillet, heat 1 tablespoon of oil over medium heat. Add diced onion, minced ginger, and garlic, sautéing for 3-4 minutes until softened. Next, toss in diced carrot, peppers, and mushrooms, cooking for another 1-2 minutes. Season the mixture with tamari, sea salt, pepper, onion powder, and a pinch of red pepper flakes, allowing the flavors to meld together.
Step 4: Combine the Rice and Vegetables
In a large mixing bowl, combine the cooked sushi rice with the sautéed vegetable mixture. Gently fold everything together until well mixed, ensuring an even distribution of flavors. Taste the filling and adjust the seasoning if necessary, keeping in mind that this hearty mixture will be the delightful center of your Vegan Cabbage Rolls.
Step 5: Fill and Roll the Cabbage Leaves
Take a blanched cabbage leaf and spoon approximately 1½-2 tablespoons of the vegetable filling onto the center. Fold the sides over the filling and carefully roll the leaf tightly from the stem end to the tip, creating a neat roll. Repeat this process with the remaining leaves and filling, ensuring you have enough rolls to serve.
Step 6: Sear the Cabbage Rolls
In the same skillet, add a splash of oil and heat over medium-high. Once hot, place the cabbage rolls seam-side down in the skillet. Sear them for 3-5 minutes, turning occasionally until golden brown on all sides. This step adds a delightful crunch and texture to your Vegan Cabbage Rolls, enhancing their overall flavor.
Step 7: Prepare the Garlic Brown Sauce
In a small saucepan, heat 1 teaspoon of oil over medium heat. Add the minced ginger and garlic, sautéing until fragrant. Then, pour in 1 ½ tablespoons of tamari, 1 tablespoon of rice vinegar, and ¾ tablespoons of maple syrup. Stir in ½ cup of water and whisk in ½ tablespoon of cornstarch, cooking until the sauce thickens to your desired texture.
Step 8: Serve and Garnish
Once your sauce has thickened, drizzle it generously over the warm Vegan Cabbage Rolls. Finish this vibrant dish with a sprinkle of sesame seeds for an added crunch. Serve them hot and enjoy the delightful mix of flavors and textures with every bite!

How to Store and Freeze Vegan Cabbage Rolls
Fridge: Store cooked Vegan Cabbage Rolls in an airtight container for up to 3 days. Make sure they are completely cool before sealing to prevent moisture buildup.
Freezer: If you’ve made a larger batch, you can freeze uncooked rolls. Place them on a tray to firm up, then transfer to a freezer bag, where they’ll keep for up to 2 months. Thaw before cooking.
Reheating: To enjoy leftovers, reheat in the microwave for 1-2 minutes or warm them in a skillet over low heat until heated through. Drizzle with the garlic brown sauce for an extra flavor boost!
Make-Ahead: Prepare the cabbage rolls a day in advance and keep them in the refrigerator. This saves time and allows flavors to meld beautifully before cooking!
Vegan Cabbage Rolls Variations & Substitutions
Feel free to get creative with these vegan cabbage rolls – your taste buds will thank you for the adventure!
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Quinoa Substitute: Swap out sushi rice for quinoa for a nutritious twist! Quinoa adds a delightful nuttiness to the filling.
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Cauliflower Rice: Use cauliflower rice for a lower-carb option. This creates a light and fluffy texture that blends perfectly with the veggies.
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Different Greens: Try Savoy or green cabbage in place of Napa cabbage. Each variety brings its unique flavor and texture to the rolls.
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Flavor Bomb: Add in spices like smoked paprika or curry powder to the filling for a bold flavor boost. These spices can transform your rolls into an entirely new experience!
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Protein-Packed: Include cubed tempeh or tofu in the filling for an extra protein kick. They add earthiness that complements the veggies wonderfully.
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Tangy Sauce: Consider switching the garlic brown sauce with a quick peanut sauce. Its creamy texture and rich flavor will elevate your cabbage rolls to the next level.
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Spice It Up: Add more red pepper flakes or a small chopped chili to the filling for an extra spicy kick. Adjust to your heat preference for a flavorful punch!
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Baked vs. Pan-Seared: You can bake the rolls instead of searing them! Place the cabbage rolls in a baking dish, cover with sauce, and bake at 350°F (175°C) for 20-25 minutes for a different texture.
By mixing and matching these variations, you’ll discover endless possibilities to enjoy your vegan cabbage rolls! If you’re looking for more delicious ideas, you can also try serving them alongside Crispy Baked Cauliflower Steaks or Tortilla Pizza Rolls to round out your meal beautifully.
Expert Tips for Vegan Cabbage Rolls
• Tender Leaves: Ensure cabbage leaves are fully tender; undercooked leaves make rolling difficult. Blanch until they are pliable but not falling apart.
• Filling Flexibility: Customize your filling! Swap out veggies based on your pantry—think zucchini, spinach, or even beans for extra protein.
• Don’t Over-Stuff: To maintain the shape and integrity of the rolls, avoid adding too much filling. A tablespoon and a half works perfectly!
• Non-Stick Skillet: Use a non-stick skillet or generously oil your skillet to prevent the Vegan Cabbage Rolls from sticking during searing for that perfect golden-brown finish.
• Sauce Balance: Taste your garlic brown sauce as it cooks; adjust sweetness or acidity with more maple syrup or vinegar to suit your palate.
• Make Ahead: These Vegan Cabbage Rolls can be assembled in advance. Just store them in the fridge or freeze for a quick healthy meal when you’re short on time!
What to Serve with Asian-Inspired Vegan Cabbage Rolls
Create a harmonious meal by pairing these vibrant rolls with complementary sides and flavors.
- Creamy Quinoa Pilaf: The nutty flavor and fluffy texture of quinoa pilaf elevate your meal, bringing a satisfying balance to the hearty rolls.
- Yellow Fried Rice: This classic side adds a touch of warmth and sweetness, enhancing the Asian flair of the cabbage rolls.
- Stir-Fried Greens: Lightly sautéed bok choy or kale provide a fresh crunch, grounding the meal with vibrant colors and nutrients.
- Sweet Chili Dipping Sauce: A small bowl of this sweet-and-spicy sauce encourages an interactive meal, perfect for dipping each comforting roll.
- Fresh Spring Rolls: Pair with vibrant vegetable-filled spring rolls for an appetizer feast, creating a delightful variety of textures and flavors.
- Miso Soup: The warm, umami-rich broth of miso soup wonderfully complements the flavors of your vegan cabbage rolls, completing the cozy dining experience.
- Chilled Sake or Green Tea: Enhance your meal’s authentic feel with a glass of chilled sake or a cup of soothing green tea, refreshing your palate after every bite.
Make Ahead Options
These Vegan Cabbage Rolls are an excellent choice for meal prep, allowing you to save time on busy weeknights! You can assemble the rolls up to 24 hours in advance by filling and rolling them, then covering them tightly and refrigerating. Additionally, uncooked rolls can be frozen on a tray until firm, then transferred to a bag, keeping them fresh for up to two months. To maintain their quality, ensure they are well-sealed to prevent freezer burn. When you’re ready to enjoy your Vegan Cabbage Rolls, simply thaw them overnight in the fridge, then sear and serve with the garlic brown sauce for a delicious, effortless meal!

Vegan Cabbage Rolls Recipe FAQs
What type of cabbage should I use for vegan cabbage rolls?
I recommend using Napa cabbage for its tender leaves, which are perfect for rolling. However, you can also opt for Savoy or green cabbage if Napa isn’t available. Just ensure the leaves are pliable enough for easy wrapping!
How do I store leftover cabbage rolls?
Once your vegan cabbage rolls are cooked, store them in an airtight container in the refrigerator for up to 3 days. Make sure they are completely cool before sealing to avoid moisture that could affect the texture.
Can I freeze uncooked vegan cabbage rolls?
Absolutely! To freeze, place the uncooked rolls on a tray until firm, then transfer them to a freezer bag. They will keep well for up to 2 months. Don’t forget to thaw them in the refrigerator before cooking.
What if my cabbage leaves are still tough?
If your cabbage leaves are tough and hard to roll, they likely need more blanching. Boil them for an additional minute or two until they are tender and pliable. This will make your rolling process much smoother!
Are vegan cabbage rolls safe for those with gluten allergies?
Yes! This vegan cabbage rolls recipe is gluten-free as it uses tamari or coconut aminos as the seasoning. Just make sure that any other ingredients, like the rice and sauces, are certified gluten-free. It’s a deliciously safe option!
Can I customize the filling for vegan cabbage rolls?
Very! Feel free to mix and match vegetables based on what’s in your fridge, or even add proteins like tofu or tempeh. With so many options, you can create a unique flavor profile every time!

Delicious Vegan Cabbage Rolls with Flavor-Packed Filling
Ingredients
Equipment
Method
- Soak 1 ¼ cups of dry sushi rice in water for 45-60 minutes, then cook in salted water for 10-12 minutes until tender.
- Blanch cabbage leaves in boiling water for 2-3 minutes until tender, then cool in cold water.
- Sauté diced onion, minced ginger, and garlic in oil for 3-4 minutes; add diced carrot, peppers, and mushrooms, cooking for another 1-2 minutes.
- Mix the cooked sushi rice with the sautéed vegetables, season to taste.
- Fill cabbage leaves with 1½-2 tablespoons of filling, roll tightly.
- Sear the rolls seam-side down in a skillet until golden brown on all sides.
- Prepare the sauce by sautéing minced ginger and garlic, then adding tamari, rice vinegar, maple syrup, water and cornstarch.
- Drizzle the sauce over the rolls and sprinkle with sesame seeds before serving.

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