These Asian-inspired Vegan Cabbage Rolls are a delightful twist on traditional cabbage rolls, featuring a flavorful filling of rice, vegetables, and aromatic spices wrapped in tender napa cabbage leaves. Packed with wholesome ingredients like sushi rice, mushrooms, and peppers, these wraps are not only delicious but also vegan and gluten-free. The savory filling is complemented by a tangy and slightly sweet sauce that enhances the flavors of the dish. Perfect for a light lunch or dinner, these cabbage rolls are a great way to enjoy a healthy and satisfying meal that’s bursting with Asian-inspired flavors. Whether you’re new to plant-based cooking or a seasoned pro, this recipe is sure to impress.
Ingredients:
For the Cabbage Rolls:
- 1 ¼ cups (250 g) dry sushi rice or any short-grain rice
- 1 large napa cabbage (10-12 leaves)
- 1 tablespoon oil, divided (use neutral oil like sunflower or sesame)
- 1 medium onion, diced
- ¾ tablespoon fresh ginger, minced
- 3 garlic cloves, minced
- 1 medium (120 g) carrot, diced
- 2 medium (70 g) bell peppers, diced
- 8 white button mushrooms, diced (use canned or fresh)
- 2 tablespoons tamari or coconut aminos
- ½ teaspoon each of sea salt, ground pepper, onion powder
- ¼ teaspoon red pepper flakes, or to taste
- Sesame seeds, for garnish
For the Sauce:
- 1 teaspoon oil (e.g., sesame oil)
- ½ tablespoon fresh ginger, minced
- 2 garlic cloves, minced
- 1 ½ tablespoons tamari or coconut aminos
- 1 tablespoon rice vinegar
- ¾ tablespoon maple syrup
- ½ cup (120 ml) water
- ½ tablespoon cornstarch
- Salt, pepper, red pepper flakes, smoked paprika, to taste
Instructions:
- Prepare the Rice:
- Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions.
- Prepare the Cabbage Leaves:
- Carefully peel off 10-12 large leaves from the napa cabbage. Bring a large pot of water to a boil and blanch the cabbage leaves for about 2-3 minutes until they are pliable. Remove the leaves from the water and set them aside to cool on a clean kitchen towel.
- Make the Filling:
- Heat ½ tablespoon of oil in a large skillet over medium heat. Add the diced onion and sauté for about 2-3 minutes until translucent.
- Add the minced ginger and garlic and sauté for another minute until fragrant.
- Add the diced carrot, bell peppers, and mushrooms to the skillet.
- Stir in the cooked rice, tamari or coconut aminos, sea salt, ground pepper, onion powder, and red pepper flakes.
- Mix well and cook for another 2-3 minutes until everything is well combined and heated through. Remove from heat.
- Assemble the Cabbage Rolls:
- Lay a cabbage leaf flat on a clean surface. Place 2-3 tablespoons of the rice filling at the bottom of the leaf.
- Fold the sides over the filling and roll it up tightly from the bottom, similar to rolling a burrito.
- Prepare the Sauce:
- In a small saucepan, heat 1 teaspoon of oil over medium heat. Add the minced ginger and garlic and sauté for about 1 minute until fragrant.
- Add the tamari or coconut aminos, rice vinegar, maple syrup, and water. Stir well to combine.
- In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Add the slurry to the sauce, stirring constantly, and bring the mixture to a simmer. Cook for about 1-2 minutes until the sauce thickens.
- Season the sauce with salt, pepper, red pepper flakes, and smoked paprika to taste.
- Serve:
- Serve the cabbage rolls on a platter and drizzle the sauce over them. Garnish with sesame seeds and additional fresh herbs, if desired.
- Enjoy:
- Enjoy these flavorful Vegan Cabbage Rolls as a light lunch, appetizer, or main course. Pair them with a side of steamed vegetables or a fresh salad for a complete meal.
Conclusion:
These Asian-inspired Vegan Cabbage Rolls are a delicious and nutritious way to enjoy a plant-based meal that’s full of vibrant flavors and textures. The tender napa cabbage leaves are wrapped around a savory filling of rice and vegetables, all brought together by a tangy and sweet sauce that perfectly complements the dish. Easy to make and versatile, these cabbage rolls are great for meal prep or a quick and healthy dinner. Give this recipe a try and savor the delightful flavors of these wholesome wraps.
Asian-Inspired Vegan Cabbage Rolls: Flavorful and Nutritious Plant-Based Wraps
A delicious and healthy recipe for Vegan CabbageRolls filled with sushi rice, vegetables, and a savory Asian-inspired sauce.Perfect for a nutritious and flavorful plant-based meal.
Ingredients
- For the Cabbage Rolls:
- 1 ¼ cups 250 g dry sushi rice or any short-grain rice
- 1 large napa cabbage 10-12 leaves
- 1 tablespoon oil divided (use neutral oil like sunflower or sesame)
- 1 medium onion diced
- ¾ tablespoon fresh ginger minced
- 3 garlic cloves minced
- 1 medium 120 g carrot, diced
- 2 medium 70 g bell peppers, diced
- 8 white button mushrooms diced (use canned or fresh)
- 2 tablespoons tamari or coconut aminos
- ½ teaspoon each of sea salt ground pepper, onion powder
- ¼ teaspoon red pepper flakes or to taste
- Sesame seeds for garnish
- For the Sauce:
- 1 teaspoon oil e.g., sesame oil
- ½ tablespoon fresh ginger minced
- 2 garlic cloves minced
- 1 ½ tablespoons tamari or coconut aminos
- 1 tablespoon rice vinegar
- ¾ tablespoon maple syrup
- ½ cup 120 ml water
- ½ tablespoon cornstarch
- Salt pepper, red pepper flakes, smoked paprika, to taste
Instructions
- Prepare the Rice:
- o Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions.
- Prepare the Cabbage Leaves:
- o Carefully peel off 10-12 large leaves from the napa cabbage. Bring a large pot of water to a boil and blanch the cabbage leaves for about 2-3 minutes until they are pliable. Remove the leaves from the water and set them aside to cool on a clean kitchen towel.
- Make the Filling:
- o Heat ½ tablespoon of oil in a large skillet over medium heat. Add the diced onion and sauté for about 2-3 minutes until translucent.
- o Add the minced ginger and garlic and sauté for another minute until fragrant.
- o Add the diced carrot, bell peppers, and mushrooms to the skillet.
- o Stir in the cooked rice, tamari or coconut aminos, sea salt, ground pepper, onion powder, and red pepper flakes.
- o Mix well and cook for another 2-3 minutes until everything is well combined and heated through. Remove from heat.
- Assemble the Cabbage Rolls:
- o Lay a cabbage leaf flat on a clean surface. Place 2-3 tablespoons of the rice filling at the bottom of the leaf.
- o Fold the sides over the filling and roll it up tightly from the bottom, similar to rolling a burrito.
- Prepare the Sauce:
- o In a small saucepan, heat 1 teaspoon of oil over medium heat. Add the minced ginger and garlic and sauté for about 1 minute until fragrant.
- o Add the tamari or coconut aminos, rice vinegar, maple syrup, and water. Stir well to combine.
- o In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Add the slurry to the sauce, stirring constantly, and bring the mixture to a simmer. Cook for about 1-2 minutes until the sauce thickens.
- o Season the sauce with salt, pepper, red pepper flakes, and smoked paprika to taste.
- Serve:
- o Serve the cabbage rolls on a platter and drizzle the sauce over them. Garnish with sesame seeds and additional fresh herbs, if desired.
- Enjoy:
- o Enjoy these flavorful Vegan Cabbage Rolls as a light lunch, appetizer, or main course. Pair them with a side of steamed vegetables or a fresh salad for a complete meal.