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–+ servings
Vegan Cabbage Rolls

Savory Vegan Cabbage Rolls with a Zesty Garlic Twist

These Vegan Cabbage Rolls are filled with savory vegetables and spices, offering a delicious, plant-based meal that will please everyone.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 rolls
Course: Dinner
Cuisine: Asian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup Dry Sushi Rice Substitute with any short-grain rice if needed
  • 8 leaves Napa Cabbage Other cabbage types may work
  • 2 tablespoons Oil Use sesame oil for extra flavor
  • 1 medium Onion Shallots make a great alternative
  • 1 inch Ginger Fresh is preferred
  • 3 cloves Garlic Cloves Adjust based on taste
  • 1 medium Carrot Zucchini can be used instead
  • 1 medium Peppers Any bell pepper variety
  • 1 cup White Button Mushrooms Canned mushrooms are convenient
  • 2 tablespoons Tamari or Coconut Aminos Soy sauce can substitute
  • to taste Spices (Salt, Pepper, Onion Powder, Red Pepper Flakes) Adjust to desired spice levels
  • 1 tablespoon Sesame Seeds For garnish
For the Sauce
  • 2 tablespoons Oil Use same oil for consistency
  • 1 inch Ginger Fresh is best
  • 3 cloves Garlic Increase for garlic lovers
  • 2 tablespoons Tamari
  • 2 tablespoons Rice Vinegar Can substitute with apple cider vinegar
  • 1 tablespoon Maple Syrup Agave syrup is a good substitute
  • 1 tablespoon Cornstarch Use arrowroot powder as an alternative

Equipment

  • large pot
  • Skillet
  • saucepan

Method
 

Step-by-Step Instructions
  1. Soak dry sushi rice in water for 45-60 minutes. Drain and cook in salted water for 10-12 minutes until tender.
  2. Bring a large pot of water to a boil. Blanch napa cabbage leaves for 2-3 minutes, then transfer to cold water.
  3. Heat oil in a skillet over medium heat. Sauté onion, ginger, and garlic for 2-3 minutes. Stir in carrots, peppers, and mushrooms; cook for an additional 3-4 minutes.
  4. Lay a blanched cabbage leaf flat and spoon filling onto the lower third. Fold sides inward and roll tightly.
  5. In the skillet, heat more oil and place rolls seam side down. Cook for 2-3 minutes on each side until golden brown.
  6. Combine ingredients for the sauce in a saucepan. Sauté until fragrant, add tamari and rice vinegar. Thicken with cornstarch slurry.
  7. Serve cabbage rolls drizzled with sauce and sprinkled with sesame seeds.

Nutrition

Serving: 1rollCalories: 180kcalCarbohydrates: 30gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 300mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 600IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Customize filling with your favorite vegetables and serve with steamed rice or a fresh salad.

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