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Vegan Cabbage Rolls

Savory Vegan Cabbage Rolls with Garlic Brown Sauce Delight

Delicious Asian-Inspired Vegan Cabbage Rolls, a perfect blend of flavors, ideal for vegan and gluten-free diets.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 rolls
Course: Dinner
Cuisine: Asian
Calories: 122
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 1 ¼ cups Dry Sushi Rice Substitute with any short-grain rice if unavailable
  • 1 head Napa Cabbage Can substitute with Savoy or green cabbage
  • 1 tbsp Oil Use sesame oil for flavor
  • 1 medium Onion Diced; or shallots if desired
  • ¾ tbsp Ginger Minced; fresh preferred
  • 3 cloves Garlic Minced; use powder as last resort
  • 1 medium Carrot Diced; can substitute with zucchini
  • 2 medium Peppers Diced; any bell pepper variety
  • 8 White Button Mushrooms Diced; substitute with shiitake for variety
  • 2 tbsp Tamari Use coconut aminos for gluten-free
  • ½ tsp Sea Salt
  • ½ tsp Ground Pepper
  • ½ tsp Onion Powder
  • ¼ tsp Red Pepper Flakes Or to taste
  • Sesame Seeds To garnish; can omit
Garlic Brown Sauce
  • 1 tsp Oil Base for the sauce
  • ½ tbsp Ginger Minced
  • 2 cloves Garlic Minced
  • 1 ½ tbsp Tamari
  • 1 tbsp Rice Vinegar
  • ¾ tbsp Maple Syrup
  • ½ cup Water
  • ½ tbsp Cornstarch Thickener for sauce
  • Salt To taste
  • Pepper To taste
  • Red Pepper Flakes To taste

Equipment

  • Large Pot
  • Skillet
  • Saucepan
  • Mixing bowl

Method
 

Preparation Steps
  1. Soak 1¼ cups of dry sushi rice in water for 45–60 minutes. Drain and cook with 1¾ cups of water and a pinch of salt for 10–12 minutes until tender.
  2. Bring a large pot of water to boil. Blanch 3–4 cabbage leaves for 2–3 minutes until pliable, then cool in cold water.
  3. In a skillet, heat ½ tablespoon of oil. Sauté onion, ginger, and garlic for 1 minute, then add carrot, bell peppers, and mushrooms for another 3–4 minutes.
  4. Combine the sautéed vegetables with cooked rice in a bowl. Place 1½–2 tablespoons of filling in each cabbage leaf and roll tightly.
  5. In the skillet, heat ½ tablespoon of oil and pan-fry cabbage rolls seam-side down for 4–5 minutes until golden brown.
  6. For the sauce, heat 1 teaspoon of oil and sauté ginger and garlic, then add tamari, rice vinegar, maple syrup, water, and cornstarch until thickened.
  7. Serve cabbage rolls drizzled with garlic brown sauce and garnish with sesame seeds.

Nutrition

Serving: 1rollCalories: 122kcalCarbohydrates: 15gProtein: 3gFat: 5gSaturated Fat: 0.5gSodium: 300mgPotassium: 180mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 1.5mg

Notes

These vegan cabbage rolls are versatile, perfect for gatherings and can be stored or frozen for later enjoyment.

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