Vegan Cabbage Rolls with Sesame-Ginger Sauce Recipe
Introduction
These vegan cabbage rolls are a comforting and wholesome dish filled with a savory mixture of rice and vegetables. Wrapped in tender napa cabbage leaves and topped with a flavorful sauce, they make a perfect meal for both weeknights and special occasions.
Ingredients
- 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 works too)
- 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 (or to taste)
- Sesame seeds (to garnish)
- 1 tsp oil (e.g., sesame oil for sauce)
- 1/2 tbsp ginger (minced, for sauce)
- 2 garlic cloves (minced, for sauce)
- 1 1/2 tbsp tamari (or coconut aminos, for sauce)
- 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
- Step 1: Soak the sushi rice in plenty of water for 45-60 minutes, then drain. Cook the rice with the appropriate amount of water and a pinch of salt in a saucepan over medium heat for 10-12 minutes until tender.
- Step 2: Bring a large pot of water to a boil. Add 3-4 napa cabbage leaves and cook for 2-3 minutes until softened. Transfer the leaves to a bowl of cold water to stop cooking. Repeat with the remaining leaves and set aside.
- Step 3: Heat 1/2 tablespoon of oil in a skillet. Add diced onion, minced ginger, garlic, carrot, peppers, and mushrooms. Sauté for 3-4 minutes until vegetables soften.
- Step 4: Stir in tamari, sea salt, ground pepper, onion powder, and red pepper flakes. Cook for another 1-2 minutes to enhance flavors.
- Step 5: Add the cooked rice to the skillet and mix well. Turn off the heat and taste; adjust seasonings as needed.
- Step 6: Place a cabbage leaf on a plate and spoon about 1 1/2 to 2 tablespoons of the rice mixture in the center. Fold in the sides and roll up tightly. Repeat with remaining leaves.
- Step 7: Heat 1/2 tablespoon of oil in a skillet over medium heat. Once hot, add 5 cabbage rolls and pan sear until golden brown on all sides, a few minutes per side. Repeat with remaining rolls.
- Step 8: To make the sauce, heat 1 teaspoon of oil in a saucepan. Add minced ginger, garlic, tamari, rice vinegar, and maple syrup. Cook for 1-2 minutes until fragrant.
- Step 9: Mix water and cornstarch to form a slurry. Pour it into the saucepan, add salt, pepper, red pepper flakes, and smoked paprika to taste. Cook for a few minutes until the sauce thickens.
- Step 10: Pour the sauce over the cabbage rolls and garnish with sesame seeds. Serve warm and enjoy!
Tips & Variations
- Use short-grain sushi rice for the best texture, but any sticky rice will work.
- If you prefer a less spicy dish, reduce or omit the red pepper flakes.
- Try adding chopped nuts or tofu to the filling for extra protein and texture.
- For a gluten-free option, ensure your tamari or coconut aminos are gluten-free.
Storage
Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The sauce can be kept separately and added before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cabbage instead of napa cabbage?
Regular green cabbage can be used, but napa cabbage leaves are more pliable and easier to roll. If using regular cabbage, soften the leaves longer by boiling to prevent tearing.
Can I prepare these cabbage rolls ahead of time?
Yes, you can assemble the rolls and store them in the refrigerator before cooking. Pan sear and make the sauce just before serving for the best texture and flavor.
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Vegan Cabbage Rolls with Sesame-Ginger Sauce Recipe
- Total Time: 1 hour 40 minutes
- Yield: 10–12 cabbage rolls 1x
- Diet: Vegan
Description
These Vegan Cabbage Rolls are a delicious and healthy plant-based dish featuring tender napa cabbage leaves stuffed with a savory mixture of sushi rice, sautéed vegetables, and aromatic seasonings. Pan-seared to golden perfection and topped with a flavorful tangy-sweet sauce, this recipe is perfect as a comforting meal or impressive appetizer.
Ingredients
Scale
Rice and Cabbage
- 1 1/4 cups dry sushi rice (or any short-grain rice)
- 1 large napa cabbage (10–12 leaves)
Vegetable Filling
- 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 used)
- 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 (or 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 appropriate amount of water and some salt until tender, about 10-12 minutes.
- Prep the cabbage leaves: Bring a large pot of water to a boil. Add 3-4 napa cabbage leaves at a time and cook for 2-3 minutes until softened. Remove and place in a bowl of cold water to stop cooking. Repeat with remaining leaves and set aside.
- Sauté the vegetables: Heat 1/2 tablespoon of 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, then add tamari, sea salt, ground pepper, onion powder, and red pepper flakes. Cook for another 1-2 minutes to combine flavors.
- Combine rice and vegetables: Add cooked rice to the skillet with the vegetables and stir well to combine. Turn off heat and taste the filling mixture; adjust seasoning if necessary.
- Assemble the rolls: Place a softened cabbage leaf on a plate. Spoon 1 1/2 to 2 tablespoons of the rice-vegetable mixture into the center. Fold in the sides and roll up the leaf over the filling tightly. Repeat with remaining leaves and filling.
- Pan-sear the cabbage rolls: Heat 1/2 tablespoon of oil in a skillet over medium heat. Add 5 cabbage rolls at a time and pan-sear for a few minutes on each side until golden brown. Remove and set aside. Repeat with remaining rolls.
- Prepare the sauce: In a saucepan, heat 1 teaspoon oil over medium heat. Add minced ginger and garlic and sauté for 1-2 minutes until fragrant. Stir in tamari, rice vinegar, and maple syrup. In a small bowl, mix water and cornstarch to create a slurry, then pour into the saucepan. Add salt, pepper, red pepper flakes, and smoked paprika to taste. Cook for a few more minutes, stirring frequently until the sauce thickens.
- Serve: Pour the prepared sauce generously over the pan-seared cabbage rolls. Garnish with sesame seeds and serve warm. Enjoy!
Notes
- Soaking the rice before cooking improves texture and reduces cooking time.
- Using napa cabbage leaves that are pliable makes rolling easier and prevents tearing.
- You can substitute tamari with coconut aminos for a soy-free option.
- Canned mushrooms work well, but fresh mushrooms can be substituted for more texture.
- Adjust red pepper flakes to control the heat of the filling and sauce.
- Pan-searing adds a nice golden crust and texture to the rolls.
- For a gluten-free version, ensure tamari or coconut aminos are certified gluten-free.
- Prep Time: 1 hour 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Pan-frying
- Cuisine: Vegan, Asian-inspired
Keywords: vegan cabbage rolls, plant-based cabbage rolls, stuffed cabbage, vegan Asian recipe, stuffed napa cabbage, vegan main dish
