Name: Vegan Cabbage Rolls (Asian-Inspired Wraps)
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Asian‑inspired
Ingredients: Cabbage Rolls:; 1¼ cups dry sushi rice or any short‑grain rice; 10–12 napa cabbage leaves; 1 tbsp oil (divided); 1 medium onion, diced; ¾ tbsp minced ginger; 3 cloves garlic, minced; 1 medium carrot, diced; 2 bell peppers, diced; 8 white button mushrooms, diced; 2 tbsp tamari or coconut aminos; ½ tsp sea salt; ½ tsp ground black pepper; ½ tsp onion powder; ¼ tsp red pepper flakes (optional); Sesame seeds, for garnish; Sauce (Garlic Brown Sauce):; 1 tsp oil (e.g., sesame oil); ½ tbsp minced ginger; 2 garlic cloves, minced; 1½ tbsp tamari or coconut aminos; 1 tbsp rice vinegar; ¾ tbsp maple syrup; ½ cup water; ½ tbsp cornstarch; Salt, pepper, red pepper flakes, and smoked paprika to taste

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These Asian-inspired vegan cabbage rolls are tender, savory parcels made with soft napa cabbage leaves filled with a flavorful rice and veggie mixture, then drizzled with a bold Chinese garlic brown sauce. I love how satisfying and versatile they are—perfect as an appetizer or light meal.

Vegan Cabbage Rolls (Asian-Inspired Wraps)

Why You’ll Love This Recipe

I find these vegan cabbage rolls incredibly cozy and satisfying. The rice and vegetable filling is savory and lightly spiced, while the garlicky brown sauce adds rich umami to every bite. They’re naturally vegan, gluten-free, and great for meal prep. I also like that I can change the filling or sauce for a totally different flavor experience. Plus, they’re made stovetop—no oven required.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cabbage rolls:

dry sushi rice or any short-grain rice
napa cabbage (10–12 leaves)
oil
medium onion, diced
ginger, minced
garlic cloves, minced
carrot, diced
bell peppers, diced
white button mushrooms (fresh or canned), diced
tamari or coconut aminos
sea salt, ground pepper, onion powder
red pepper flakes (optional)
sesame seeds, for garnish

For the sauce:

oil (like sesame oil)
ginger, minced
garlic, minced
tamari or coconut aminos
rice vinegar
maple syrup
water
cornstarch
salt, pepper, red pepper flakes, smoked paprika (to taste)

Directions

Cook the Rice
I soak the sushi rice for 45–60 minutes before draining and cooking it in water with a pinch of salt. It usually takes 10–12 minutes to become tender.
Prepare the Cabbage and Veggies
I blanch 3–4 napa cabbage leaves at a time in boiling water for 2–3 minutes, then place them in cold water. I repeat this for the rest of the leaves. While doing that, I sauté onion, garlic, ginger, carrots, peppers, and mushrooms in a skillet with a bit of oil. After a few minutes, I stir in tamari and the spices and cook for another minute or two.
Assemble the Rolls
I combine the cooked rice with the sautéed veggies, taste the filling, and adjust seasonings as needed. I spoon about 1½–2 tablespoons of filling onto each cabbage leaf, then fold the sides and roll it up snugly like a burrito.
Pan Sear the Rolls
I heat oil in a skillet and sear the cabbage rolls until they are golden on both sides—usually about a few minutes per side.
Make the Sauce
In a saucepan, I sauté ginger and garlic in oil, then add tamari, vinegar, and maple syrup. I mix water and cornstarch into a slurry and stir it into the pan, cooking until thickened. I finish the sauce with spices and pour it over the rolls.
Serve
I serve the rolls hot, garnished with sesame seeds and optionally scallions.

Servings and Timing

This recipe makes about 12 rolls.
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: Serves 3–4 as a main dish, 6 as an appetizer

Variations

I sometimes switch up the filling with lentils or soy mince for a heartier texture. If I want a different flavor profile, I might use a Thai peanut sauce or spicy chili glaze instead of the garlic brown sauce. When I’m out of napa cabbage, I’ve used green cabbage or Savoy cabbage—both work well, though the blanching time may vary. I’ve even tried this with chard leaves for a twist.

Storage/Reheating

I often make these ahead by assembling the rolls and storing them in the fridge for up to 24 hours. I’ve also frozen uncooked rolls by laying them flat on a tray, freezing until solid, and then transferring them to a freezer bag for up to 2 months. When ready to cook, I thaw them in the fridge overnight. Cooked rolls last 3–4 days in an airtight container in the fridge. To reheat, I use a skillet, microwave, or bake them at 180°C (360°F) for about 10–15 minutes.

FAQs

How do I keep the cabbage leaves from tearing when rolling?

I make sure to blanch the leaves just until softened. If the center rib is too thick, I trim it slightly with a knife so the leaf folds more easily without splitting.

Can I make these oil-free?

Yes, I’ve skipped the oil entirely by sautéing the veggies in water or broth and using a non-stick skillet for pan-searing. The sauce can also be made oil-free by omitting the initial sauté and just mixing the ingredients directly.

What can I serve with these cabbage rolls?

I like to pair them with quinoa pilaf, roasted potatoes, or a light Asian-style salad. They also go great with steamed dumplings for a full spread.

Can I use another grain instead of rice?

Definitely. I’ve used quinoa, bulgur, or even couscous in a pinch. The texture will vary slightly, but all work well.

Are they freezer-friendly?

Yes. I’ve had great success freezing the uncooked rolls. Once cooked, they’re best enjoyed fresh but can be frozen too—just keep in mind the texture of the cabbage might soften further upon reheating.

Conclusion

These Asian-inspired vegan cabbage rolls are one of my favorite comfort foods to make when I want something satisfying, flavorful, and plant-based. I love how flexible they are, both in ingredients and serving style. Whether I’m making a batch for dinner or prepping some ahead for the week, this recipe never disappoints.