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Vegan Cabbage Rolls

Delicious Vegan Cabbage Rolls with Flavor-Packed Filling

These Vegan Cabbage Rolls are a delightful and nutritious dish, packed with fresh veggies and flavor, perfect for dinner.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 rolls
Course: Dinner
Cuisine: Asian
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 1.25 cups dry sushi rice provides a tender base for the filling
  • 1 large Napa cabbage acts as the delightful wrap
  • 1 tbsp oil for sautéing; sesame oil can be used
  • 1 medium onion, diced adds natural sweetness
  • 0.75 tbsp ginger, minced brings warmth
  • 3 cloves garlic, minced enhances overall flavor
  • 1 medium carrot, diced contributes sweetness and color
  • 2 medium peppers, diced brightens the filling with flavor
  • 8 white button mushrooms, diced adds earthy touch
  • 2 tbsp tamari or coconut aminos brings umami seasoning
  • 0.5 tsp sea salt, ground pepper, onion powder season to taste
  • 0.25 tsp red pepper flakes for a hint of heat
  • sesame seeds optional garnish
Sauce
  • 1 tsp oil for sautéing sauce ingredients
  • 0.5 tbsp ginger, minced complements garlic
  • 2 cloves garlic, minced for rich flavor
  • 1.5 tbsp tamari or coconut aminos flavorful base
  • 1 tbsp rice vinegar adds acidity
  • 0.75 tbsp maple syrup introduces sweetness
  • 0.5 cup water for consistency
  • 0.5 tbsp cornstarch thickens the sauce

Equipment

  • Large pot
  • Skillet
  • Mixing Bowl
  • small saucepan

Method
 

Preparation
  1. 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.
  2. Blanch cabbage leaves in boiling water for 2-3 minutes until tender, then cool in cold water.
  3. 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.
  4. Mix the cooked sushi rice with the sautéed vegetables, season to taste.
  5. Fill cabbage leaves with 1½-2 tablespoons of filling, roll tightly.
  6. Sear the rolls seam-side down in a skillet until golden brown on all sides.
  7. Prepare the sauce by sautéing minced ginger and garlic, then adding tamari, rice vinegar, maple syrup, water and cornstarch.
  8. Drizzle the sauce over the rolls and sprinkle with sesame seeds before serving.

Nutrition

Serving: 1rollCalories: 240kcalCarbohydrates: 35gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 300mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 30IUVitamin C: 40mgCalcium: 4mgIron: 10mg

Notes

These Vegan Cabbage Rolls are perfect for meal prep. Store in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.

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