Description
These Vegan Cabbage Rolls (Asian-Inspired Wraps) are a delicious and nutritious twist on traditional cabbage rolls! Packed with a flavorful mix of rice, vegetables, and seasonings, all wrapped in tender napa cabbage leaves and coated in a savory Asian-inspired sauce, this dish is perfect for meal prep, family dinners, or special occasions.
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 sea salt
- 1/2 tsp black pepper
- 1/2 tsp 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 water (120 ml)
- 1/2 tbsp 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. Set aside to cool.
- Blanch the Cabbage Leaves:
- Bring a large pot of water to a boil.
- Carefully separate the cabbage leaves and blanch them in boiling water for 30-40 seconds until they become soft and pliable.
- Remove and place them on a towel to dry.
- Cook the Filling:
- Heat 1/2 tbsp oil in a pan over medium heat.
- Add diced onion, ginger, and garlic. Sauté for 2 minutes until fragrant.
- Stir in carrots, peppers, and mushrooms. Cook for another 3-4 minutes.
- Add tamari, salt, black pepper, onion powder, and red pepper flakes. Stir well.
- Mix in cooked rice and cook for another 2 minutes. Remove from heat and let cool slightly.
- Assemble the Cabbage Rolls:
- Lay a cabbage leaf flat on a clean surface.
- Place a spoonful of the filling in the center.
- Fold the sides of the cabbage over the filling, then roll tightly from bottom to top like a burrito.
- Repeat with the remaining leaves and filling.
- Make the Sauce:
- Heat 1 tsp oil in a small saucepan over medium heat.
- Add ginger and garlic, sauté 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 the 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 cabbage leaves helps prevent tearing.
- Add tofu, tempeh, or lentils for extra protein.
- Serve with steamed jasmine rice, miso soup, or an Asian slaw.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat by steaming or microwaving for 1-2 minutes.
- Can be frozen before cooking; thaw in the fridge overnight before steaming or pan-frying.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired, Vegan