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
