As I flipped through my recipe notebook, a culinary adventure caught my eye: Asian-Inspired Vegan Cabbage Rolls. These delightful rolls are an enticing way to showcase my love for healthy cooking, while also satisfying my cravings for something savory and comforting. Wrapped in tender cabbage leaves, they cradle a colorful medley of rice and fresh veggies, creating a versatile dish that’s not only vegan but also gluten-free. With a quick prep time and a delicious garlic brown sauce to elevate the flavors, this recipe is perfect for busy weeknights or impressing guests. Who could resist the joy of crafting these satisfying rolls? Join me as we dive into this wholesome, plant-based delight that promises to brighten your table! Are you ready to give your cooking a tasty twist?
Why Love Vegan Cabbage Rolls?
Healthiest Choice: These vegan cabbage rolls are packed with nutrients, making them a guilt-free meal option that doesn’t skimp on flavor.
Quick and Easy: Featuring simple steps, they fit perfectly into your busy week while letting you enjoy homemade goodness.
Flavor Explosion: Infused with garlic brown sauce, the rolls offer a rich taste that’s irresistibly savory.
Versatile Ingredients: Choose your favorite vegetables and grains, just like in our delicious Garlic Bread Rolls or Brown Egg Rolls, to customize your dish.
Perfect for Sharing: These rolls are great as appetizers or part of a meal; your guests will love them!
With flavors that sing and a dish that’s fun to assemble, you’ll love making these vegan cabbage rolls again and again!
Vegan Cabbage Rolls Ingredients
For the Filling
• Dry Sushi Rice – 1 ¼ cups; base for filling and can substitute with any short-grain rice.
• Napa Cabbage – 1 large; perfect wrapper for rolls; Savoy or Green cabbage can also work.
• Oil – 1 tbsp, divided; for sautéing vegetables; use neutral oil or sesame oil for extra flavor.
• Onion – 1 medium, diced; essential flavor base for the filling.
• Ginger – ¾ tbsp, minced; adds warmth and zest to the filling.
• Garlic – 3 cloves, minced; crucial for enhancing the rich taste.
• Carrot – 1 medium, diced; introduces sweetness and crunch.
• Peppers – 2 medium, diced; adds color and sweetness; any bell pepper variety works.
• White Button Mushrooms – 8, diced; imparts umami flavor; other mushroom types can substitute.
• Tamari or Coconut Aminos – 2 tbsp; a flavor enhancer; can swap with soy sauce.
• Seasonings – ½ tsp each of sea salt, ground pepper, onion powder, and ¼ tsp red pepper flakes; adjust according to taste.
• Sesame Seeds – for garnish; a delightful finishing touch.
For the Garlic Brown Sauce
• Oil – 1 tsp; for sautéing ingredients.
• Ginger – ½ tbsp, minced; a key flavor component for the sauce.
• Garlic – 2 cloves, minced; enhances the savory profile of the sauce.
• Tamari or Coconut Aminos – 1 ½ tbsp; adds savory depth.
• Rice Vinegar – 1 tbsp; provides a nice acidity balance.
• Maple Syrup – ¾ tbsp; adds a hint of sweetness.
• Water – ½ cup; adjusts the consistency of the sauce.
• Cornstarch – ½ tbsp; thickens the sauce for a rich texture.
• Salt & Spices – to taste; customize based on preference.
Get ready to indulge in these vegan cabbage rolls that promise delightful flavors with every bite!
Step‑by‑Step Instructions for Vegan Cabbage Rolls
Step 1: Prepare the Rice
Start by soaking 1 ¼ cups of dry sushi rice in water for 45-60 minutes. Drain the rice, then cook it in a pot of salted boiling water for 10-12 minutes, or until tender yet chewy. Drain excess water and set the rice aside to cool while you prepare the cabbage and filling for your vegan cabbage rolls.
Step 2: Prep the Cabbage
Bring a large pot of water to a boil and gently add 1 large Napa cabbage. Blanch the cabbage leaves for 2-3 minutes until softened but not falling apart. Transfer the leaves to an ice bath to halt the cooking process, and once cooled, set them aside on a clean kitchen towel to remove excess water, ensuring they’re ready for rolling.
Step 3: Cook the Filling
In a large skillet, heat ½ tablespoon of oil over medium heat. Add 1 medium diced onion, 3 minced garlic cloves, and ¾ tablespoon of minced ginger, sautéing for 2-3 minutes until fragrant. Next, toss in 1 medium diced carrot, 2 diced peppers, and 8 diced white button mushrooms. Sauté the mixture for another 3-4 minutes, then add 2 tablespoons of tamari and your spices, cooking for an additional 1-2 minutes.
Step 4: Combine Filling Ingredients
Once your vegetable mixture is cooked and fragrant, gently fold in the prepared rice. Stir well to combine and allow flavors to meld, adjusting seasoning with salt, pepper, or red pepper flakes to your preference. The mixture should be colorful and enticing—perfect for stuffing into your cabbage leaves.
Step 5: Assemble the Rolls
Lay a cabbage leaf on a clean surface, spoon a generous amount of filling into the center, and fold the sides over before rolling tightly from the base. Repeat this process for the remaining leaves and filling, placing finished rolls seam-side down on a plate so they are ready for cooking.
Step 6: Cook the Rolls
In a large skillet, heat ½ tablespoon of oil over medium heat. Add the assembled vegan cabbage rolls in a single layer, cooking them for about 3-4 minutes on each side until they turn golden brown and crispy. This will enhance the textures and flavors of your delicious vegan cabbage rolls.
Step 7: Make the Garlic Brown Sauce
In a small saucepan, heat 1 teaspoon of oil over medium heat. Sauté ½ tablespoon of minced ginger and 2 minced garlic cloves for about 1 minute, or until fragrant. Stir in 1 ½ tablespoons of tamari, 1 tablespoon of rice vinegar, and ¾ tablespoon of maple syrup, mixing until combined. Gradually add ½ cup of water, then bring the sauce to a simmer.
Step 8: Thicken the Sauce
To thicken your garlic brown sauce, dissolve ½ tablespoon of cornstarch in a splash of cold water to make a slurry. Slowly whisk this into your simmering sauce, stirring constantly for about 2-3 minutes. The sauce should achieve a glossy, thick texture that perfectly complements your vegan cabbage rolls.
Step 9: Serve the Rolls
Once everything is cooked, transfer the golden-brown cabbage rolls to a serving platter. Drizzle the rich garlic brown sauce generously over the rolls and garnish with sesame seeds for an added crunch. Your flavorful vegan cabbage rolls are now ready to enjoy!
How to Store and Freeze Vegan Cabbage Rolls
Fridge: Keep assembled vegan cabbage rolls in an airtight container for up to 3 days. If prepped in advance, store them uncooked to maintain freshness.
Freezer: These rolls can be frozen uncooked for up to 2 months. Simply wrap them tightly in plastic wrap and then place them in a freezer-safe bag.
Reheating: To reheat, thaw the rolls in the refrigerator overnight, then pan-sear or steam them until heated through. Drizzle with garlic brown sauce before enjoying!
Cooked Storage: If you have leftover cooked rolls, store them in the fridge for up to 3 days. Reheat gently on the stove or in the oven, ensuring they remain moist.
What to Serve with Asian-Inspired Vegan Cabbage Rolls
Elevate your dining experience by adding delightful side dishes that bring out the best in these vibrant cabbage rolls.
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Quinoa Pilaf: A nutty, wholesome compliment, quinoa pilaf adds a hearty texture that balances the soft rolls beautifully. Infused with herbs, it brings a lovely aroma to your meal.
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Zesty Rice Salad: A refreshing rice salad mixed with citrus and fresh veggies brightens up the dish, while the crunchiness of raw vegetables contrasts perfectly with the soft rolls.
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Sautéed Greens: Lightly sautéed bok choy or kale with sesame oil adds a subtle bitterness, enhancing the Asian flavors of the cabbage rolls while contributing a healthy dose of greens.
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Fresh Pickled Vegetables: Tangy pickled radishes or cucumbers serve as a vibrant palate cleanser. Their acidity cuts through the richness of the garlic brown sauce, creating a harmonious balance.
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Miso Soup: A warm bowl of miso soup rounds out the meal with umami depth. The light broth complements the savory cabbage rolls and adds a cozy touch to your dining experience.
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Coconut Jasmine Rice: The gentle sweetness of coconut jasmine rice plays well with the flavor notes of the rolls. Its creamy texture provides a delightful contrast while enriching the meal.
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Chilled Soba Noodles: Tossed in a light sesame dressing, chilled soba noodles offer a refreshing side that enhances the Asian theme, perfect for those warm evenings.
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Green Tea: Pair your meal with a soothing cup of green tea. Its earthy flavors complement the savory dishes, making each bite feel even more transcendent.
Make Ahead Options
These Asian-inspired vegan cabbage rolls are fantastic for meal prep, making your weeknight dinners effortlessly convenient! You can prepare the filling and assemble the rolls up to 24 hours in advance. Simply store the assembled rolls in an airtight container in the refrigerator to keep them fresh. When you’re ready to enjoy, pan-sear them for 3-4 minutes on each side until golden brown. Alternatively, you can freeze the uncooked rolls for up to 2 months; just thaw them in the fridge overnight before you cook. This approach ensures that each bite remains just as delicious and satisfying, helping you enjoy wholesome meals without the last-minute rush!
Expert Tips for Vegan Cabbage Rolls
Tender Leaves: Ensure cabbage leaves are soft enough to roll without tearing. Blanching them briefly does the trick!
Spice Adjustment: Don’t be shy to play with spices. Increase red pepper flakes if you like heat in your vegan cabbage rolls!
Filling Variations: Feel free to swap out veggies in the filling based on what’s in season or your personal favorites for a custom dish.
Freezing Ahead: If planning ahead, assemble uncooked rolls and freeze them for up to two months—thaw before cooking for best results!
Golden Touch: For a beautiful finish, pan-sear the rolls until golden brown, enhancing their visual appeal and crunch.
Sauce Consistency: Adjust the garlic brown sauce thickness by tweaking cornstarch—mix in a little at a time until you reach your desired texture.
Vegan Cabbage Rolls Variations & Substitutions
Feel free to make these vegan cabbage rolls your own, allowing your creativity to shine through in delightful, tasty twists!
- Seasonal Veggies: Substitute with vegetables that are in season, such as zucchini or spinach, to keep things fresh and exciting. Each variation brings its unique flavor!
- Grain Swaps: Instead of sushi rice, try quinoa or even millet for a different grainy texture and nutty flavor. This change can elevate the dish and provide a delightful twist.
- Spice it Up: Add more red pepper flakes or a dash of Sriracha for an extra kick. Your taste buds will revel in the added heat!
- Protein Boost: Incorporate cubed tofu or tempeh into the filling for added plant-based protein. It not only increases the nutritional value but also the heartiness of the rolls.
- Oil-Free Cooking: For a healthier approach, skip the oil during cooking and use vegetable broth or water to sauté the vegetables. It’s a delicious way to reduce fat while keeping flavors vibrant.
- Gluten-Free Sauce: If you require a gluten-free option, use tamari or coconut aminos in the sauce, ensuring you can enjoy the rich flavors without worry.
- Cheesy Goodness: Sprinkle nutritional yeast in the filling for a cheesy flavor boost that’s still vegan-friendly. It’s a fantastic way to make the dish even more comforting and savory.
- Herb Infusion: Add fresh herbs like cilantro or basil to the filling for a brighter, fresh taste. It instantly transforms the rolls and adds a comforting homey feel.
These variations will make your vegan cabbage rolls truly one-of-a-kind! Pair them with a delicious quinoa salad or some garlic bread rolls for a wholesome meal that your family will love.
Vegan Cabbage Rolls Recipe FAQs
What type of cabbage is best for the rolls?
Absolutely! Napa cabbage works wonderfully for these vegan cabbage rolls due to its tender, pliable leaves. If you can’t find Napa cabbage, you can opt for Savoy or even green cabbage. Just ensure the leaves are large enough to wrap around the filling without tearing.
How should I store my cabbage rolls?
You can keep assembled vegan cabbage rolls in an airtight container in the fridge for up to 3 days. If you’ve prepped them in advance, it’s best to store them uncooked to maintain freshness, allowing for easy reheating later.
Can I freeze vegan cabbage rolls?
Very much so! You can freeze uncooked rolls for up to 2 months. To do this, wrap each roll tightly in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy them, just thaw the rolls in the refrigerator overnight before cooking.
What if I have leftover sauce?
No worries! Leftover garlic brown sauce can be stored in the refrigerator for up to a week in an airtight container. You can also freeze it in ice cube trays for easy portioning—simply thaw what you need next time!
Are these cabbage rolls suitable for food allergies?
Definitely! This recipe is vegan and gluten-free if you use tamari or coconut aminos. However, it’s crucial to check for any personal allergies to specific vegetables or condiments in the filling and sauce. Feel free to adjust the recipe based on your dietary needs or preferences!
What should I do if my cabbage leaves tear while rolling?
If you happen to tear a cabbage leaf while assembling, don’t panic! Simply patch it up by using a smaller piece of cabbage or double-wrapping the filling in another leaf. Just ensure the filling is well-contained to avoid leaks while cooking.
Deliciously Easy Vegan Cabbage Rolls for a Healthy Meal
Ingredients
Equipment
Method
- Soak 1 ¼ cups of dry sushi rice in water for 45-60 minutes. Drain and cook in salted boiling water for 10-12 minutes until tender. Set aside to cool.
- Bring a large pot of water to a boil and blanch the 1 large Napa cabbage leaves for 2-3 minutes. Transfer to an ice bath and then set aside on a towel to drain.
- In a skillet, heat ½ tablespoon of oil over medium heat. Sauté the onion, garlic, and ginger for 2-3 minutes until fragrant. Add carrot, peppers, and mushrooms, cooking for another 3-4 minutes. Stir in tamari and spices, cooking for an additional 1-2 minutes.
- Gently fold in the prepared rice into the sautéed vegetables, adjusting seasoning as needed.
- Lay a cabbage leaf flat, place filling in the center, fold the sides over, and roll tightly. Repeat with remaining leaves and filling.
- In a skillet, heat another ½ tablespoon of oil and cook the rolls seam-side down for 3-4 minutes on each side until golden brown.
- In a small saucepan, heat 1 teaspoon of oil and sauté ginger and garlic for 1 minute. Stir in tamari, rice vinegar, and maple syrup, then gradually add water and simmer.
- Make a slurry with cornstarch and cold water, whisk into the simmering sauce for 2-3 minutes until thickened.
- Serve the rolls on a platter, drizzled with sauce and garnished with sesame seeds.
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