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Crispy Mozzarella Stick Onion Rings Recipe: The Ultimate Cheesy Snack

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-inspired, Vegan
Ingredients Method Notes

Ingredients
  

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

Method
 

Prepare the Rice:
  1. Rinse the sushi rice under cold water until the water runs clear.
  2. Cook the rice according to package instructions. Set aside to cool.
Blanch the Cabbage Leaves:
  1. Bring a large pot of water to a boil.
  2. Carefully separate the cabbage leaves and blanch them in boiling water for 30-40 seconds until they become soft and pliable.
  3. Remove and place them on a towel to dry.
Cook the Filling:
  1. Heat 1/2 tbsp oil in a pan over medium heat.
  2. Add diced onion, ginger, and garlic. Sauté for 2 minutes until fragrant.
  3. Stir in carrots, peppers, and mushrooms. Cook for another 3-4 minutes.
  4. Add tamari, salt, black pepper, onion powder, and red pepper flakes. Stir well.
  5. Mix in cooked rice and cook for another 2 minutes. Remove from heat and let cool slightly.
Assemble the Cabbage Rolls:
  1. Lay a cabbage leaf flat on a clean surface.
  2. Place a spoonful of the filling in the center.
  3. Fold the sides of the cabbage over the filling, then roll tightly from bottom to top like a burrito.
  4. Repeat with the remaining leaves and filling.
Make the Sauce:
  1. Heat 1 tsp oil in a small saucepan over medium heat.
  2. Add ginger and garlic, sauté for 30 seconds.
  3. Stir in tamari, rice vinegar, maple syrup, and water.
  4. Mix cornstarch with a tablespoon of water, then stir into the sauce to thicken.
  5. Cook for 1-2 minutes, then remove from heat.
Cook the Cabbage Rolls:
  1. Heat 1/2 tbsp oil in a large pan over medium heat.
  2. Place the cabbage rolls seam-side down and cook for 2-3 minutes until lightly browned.
  3. Pour the sauce over the rolls and simmer for 5 minutes.
Garnish & Serve:
  1. Sprinkle sesame seeds over the rolls.
  2. 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.