Description
These Asian‑inspired vegan cabbage rolls are soft Napa cabbage leaves filled with a savory rice‑and‑veggie blend, pan‑seared, and drizzled with a rich Chinese garlic‑brown sauce. They’re satisfying, naturally vegan and gluten‑free, and perfect as an appetizer or light meal.
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
Instructions
- Cook the Rice: Soak rice for 45–60 minutes, then cook in water with a pinch of salt until tender (about 10–12 minutes). Drain.
- Prep Cabbage & Veggies: Blanch 3–4 napa cabbage leaves in boiling water for 2–3 minutes, then transfer to cold water. Repeat with remaining leaves. Meanwhile, heat ½ tbsp oil in a skillet, sauté onion, ginger, garlic, carrot, peppers, and mushrooms for 3–4 minutes. Add tamari and spices, cooking another 1–2 minutes.
- Assemble Rolls: Mix the cooked rice into the veggie mixture and taste for seasoning. Spoon 1½–2 tbsp of filling per cabbage leaf, fold in sides, and roll burrito‑style.
- Pan‑Sear Rolls: Heat remaining oil in a skillet. Pan-sear rolls on both sides for a few minutes until golden.
- Make the Sauce: In a saucepan, heat oil, sauté ginger and garlic for 1–2 minutes. Stir in tamari, rice vinegar, and maple syrup. Whisk cornstarch in water to make a slurry; add to pan. Season with spices and simmer until thickened.
- Serve: Drizzle the garlic brown sauce over the cabbage rolls and garnish with sesame seeds.
Notes
- You can use green cabbage, Savoy, or even chard instead of napa—adjust blanching time as needed.
- Add cooked lentils or soy “mince” to the filling for more protein or texture variation.
- Freeze uncooked rolls on a tray first, then transfer to a bag—freeze up to 2 months. Thaw before cooking.
- For oil-free cooking, sauté veggies in broth or water and skip oil in the sauce.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main or Appetizer
- Method: Stovetop
- Cuisine: Asian‑inspired, Vegan
