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Vegan Cabbage Rolls

Vegan Cabbage Rolls with Savory Brown Garlic Sauce

Enjoy these Vegan Cabbage Rolls filled with rice and veggies, topped with a savory brown garlic sauce for a delicious meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 rolls
Course: Dinner
Cuisine: Asian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup Dry Sushi Rice Can substitute with any short-grain rice.
  • 1 head Napa Cabbage Alternatives include Savoy or collard greens.
  • 1 tablespoon Oil Sesame oil is recommended for flavor.
  • 1 medium Onion Preferably yellow or sweet.
  • 1 tablespoon Ginger Minced; can use galangal for a twist.
  • 2 cloves Garlic Use fresh for best taste.
  • 1 medium Carrot Can substitute with zucchini.
  • 1 cup Peppers Bell peppers are ideal but any variety works.
  • 1 cup White Button Mushrooms Canned mushrooms can be used as a substitute.
  • 2 tablespoons Tamari or Coconut Aminos Gluten-free alternative.
  • to taste Seasonings (Salt, Pepper, Onion Powder, Red Pepper Flakes)
  • 1 tablespoon Sesame Seeds For garnish.
For the Brown Garlic Sauce
  • 1 tablespoon Ginger Sauté before adding to the sauce.
  • 2 cloves Garlic Fresh recommended.
  • 2 tablespoons Tamari
  • 1 tablespoon Rice Vinegar Apple cider vinegar can be used.
  • 1 tablespoon Maple Syrup Honey can be used if not vegan.
  • 1 tablespoon Cornstarch Mix with water before adding for thickening.

Equipment

  • large pot
  • Skillet
  • small saucepan
  • tongs

Method
 

Step-by-Step Instructions
  1. Soak the dry sushi rice in water for 45-60 minutes. Drain and cook with water and a pinch of salt for 10-12 minutes.
  2. Boil water in a large pot and cook Napa cabbage leaves for 2-3 minutes until pliable. Transfer to cold water to stop cooking.
  3. Heat sesame oil in a skillet. Sauté onion, ginger, and garlic for 1-2 minutes. Add carrot, peppers, and mushrooms; stir-fry for 3-4 minutes.
  4. Once cooled, combine cooked rice with sautéed vegetables and adjust seasonings.
  5. Spoon 1 ½ to 2 tablespoons of filling into a cabbage leaf, fold sides, and roll tightly. Repeat for all leaves.
  6. Sear rolls seam-side down in the skillet for about 3-4 minutes on each side until golden brown.
  7. In a small saucepan, heat oil and sauté ginger and garlic for 1-2 minutes. Add tamari, rice vinegar, and maple syrup. Mix cornstarch with water and add to sauce, thickening for 2-3 minutes.
  8. Drizzle sauce over the pan-seared rolls, garnish with sesame seeds, and serve warm or at room temperature.

Nutrition

Serving: 1rollCalories: 220kcalCarbohydrates: 35gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 410mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 300IUVitamin C: 15mgCalcium: 60mgIron: 2mg

Notes

Ensure to trim the cabbage ribs for easy rolling. Taste the filling before rolling for best flavor. Uncooked rolls can be frozen for later use.

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