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Vegan Cabbage Rolls

These Asian-inspired vegan cabbage rolls are made up of tender cabbage leaves, stuffed with a rice and veggie filling, and served alongside a Chinese brown garlic sauce. Plus, this recipe is super versatile, gluten-free, and naturally vegetarian and vegan!

Ingredients

Scale
  • 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 (I used canned))
  • 2 tbsp tamari (or coconut aminos)
  • 1/2 tsp each of sea salt, ground pepper, onion powder
  • 1/4 tsp red pepper flakes (or to taste)
  • Sesame seeds (to garnish)
  • 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)

Instructions

  1. You can watch the video in the post for visual instructions.Soak the sushi rice in a bowl with plenty of water for about 45-60 minutes, then drain. Cook it with the mentioned amount of water and some salt in a saucepan until tender, about 10-12 minutes.
  2. Meanwhile, chop the veggies and prep the cabbage leaves. Bring a large pot with water to a boil, then add in 3-4 of the cabbage leaves and cook them for 2-3 minutes until softened. Place the cooked leaves into a bowl with cold water, then set aside. Do this with the remaining leaves.
  3. Heat 1/2 tbsp oil in a skillet, add the onion, ginger, garlic, carrot, peppers, and mushrooms. Sauté for 3-4 minutes, then add tamari, and all spices. Cook for a further 1-2 minutes.
  4. Once the rice is cooked, add it to the skillet and stir to combine. Turn off the heat and taste the mixture. Add more seasonings if needed.
  5. Place a cabbage leaf on a plate and put about 1 1/2 – 2 tablespoons of the rice mixture in the middle. Fold in the sides and the top over the filling and roll it up. Place it on a plate. Do this with the remaining leaves.
  6. Heat 1/2 tbsp of oil in a skillet, and once hot add 5 of the cabbage rolls. Pan sear for a few minutes from both sides. The rolls should be golden brown.
  7. Heat oil in a saucepan, then add ginger, garlic, tamari, rice vinegar, maple syrup. Let it cook for about 1-2 minutes. Mix the water with cornstarch to make a slurry and pour it into the skillet. Add the spices and cook the sauce for a few more minutes until thickened.
  8. Pour the sauce of the cabbage rolls and garnish with sesame seeds. Enjoy!
  • Author: Chef Stella