Description
These Vegan Cabbage Rolls (Asian-Inspired Wraps) are the perfect combination of comfort and bold flavors! Packed with a savory mix of rice, vegetables, and aromatic seasonings, all wrapped in tender napa cabbage leaves and coated in a flavorful Asian-inspired sauce, this dish is healthy, satisfying, and incredibly delicious.
Ingredients
Scale
Filling Ingredients:
- 1 1/4 cups dry sushi rice (or any short-grain rice)
- 10–12 large napa cabbage leaves
- 1 tbsp oil (divided)
- 1 medium onion, diced
- 3/4 tbsp ginger, minced
- 3 cloves garlic, minced
- 1 medium carrot, diced (120 g)
- 2 medium peppers, diced (70 g)
- 8 white button mushrooms, diced (canned or fresh)
- 2 tbsp tamari or coconut aminos
- 1/2 tsp each sea salt, black pepper, onion powder
- 1/4 tsp red pepper flakes (or to taste)
- Sesame seeds for garnish
Sauce Ingredients:
- 1 tsp oil (e.g., sesame oil)
- 1/2 tbsp ginger, minced
- 2 cloves garlic, minced
- 1 1/2 tbsp tamari or coconut aminos
- 1 tbsp rice vinegar
- 3/4 tbsp maple syrup
- 1/2 cup (120 ml) water
- 1/2 tbsp cornstarch
- Salt, pepper, red pepper flakes, smoked paprika to taste
Instructions
- Prepare the Rice:
- Rinse sushi rice under cold water until the water runs clear.
- Cook according to package instructions and set aside to cool.
- Blanch the Cabbage Leaves:
- Bring a large pot of water to a boil.
- Carefully separate cabbage leaves and blanch in boiling water for 30-40 seconds until soft and pliable.
- Remove and place on a towel to dry.
- Cook the Filling:
- Heat 1/2 tbsp oil in a pan over medium heat.
- Sauté onion, ginger, and garlic for 2 minutes until fragrant.
- Add carrots, peppers, and mushrooms, cooking for another 3-4 minutes.
- Stir in tamari, salt, black pepper, onion powder, and red pepper flakes.
- Mix in the cooked rice and cook for another 2 minutes. Let cool slightly.
- Assemble the Cabbage Rolls:
- Lay a cabbage leaf flat and place a spoonful of filling in the center.
- Fold the sides over the filling, then roll tightly from bottom to top.
- Repeat with remaining leaves and filling.
- Make the Sauce:
- Heat 1 tsp oil in a small saucepan over medium heat.
- Sauté ginger and garlic for 30 seconds.
- Stir in tamari, rice vinegar, maple syrup, and water.
- Mix cornstarch with a tablespoon of water, then stir into the sauce to thicken.
- Cook for 1-2 minutes, then remove from heat.
- Cook the Cabbage Rolls:
- Heat 1/2 tbsp oil in a large pan over medium heat.
- Place cabbage rolls seam-side down and cook for 2-3 minutes until lightly browned.
- Pour the sauce over the rolls and simmer for 5 minutes.
- Garnish & Serve:
- Sprinkle sesame seeds over the rolls.
- Serve hot with extra sauce on the side.
Notes
- Blanching the leaves softens them, making them easier to roll.
- If a leaf tears, use a second leaf to wrap around for support.
- Add finely chopped tofu, tempeh, or lentils for extra protein.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat by steaming or microwaving for 1-2 minutes.
- To make spicier, add more red pepper flakes or sriracha.
- Freeze before cooking, thaw overnight, and steam or pan-fry when ready.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired, Vegan