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–+ servings
Vegan Cabbage Rolls

Deliciously Easy Vegan Cabbage Rolls for a Healthy Meal

Enjoy flavorful Vegan Cabbage Rolls packed with nutrients and wrapped in tender cabbage leaves, perfect for a healthy dinner.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 rolls
Course: Dinner
Cuisine: Asian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1.25 cups dry sushi rice base for filling, can substitute with any short-grain rice
  • 1 large Napa cabbage perfect wrapper for rolls, Savoy or Green cabbage can also work
  • 1 tbsp oil divided, for sautéing vegetables
  • 1 medium onion diced, essential flavor base for the filling
  • 0.75 tbsp ginger minced, adds warmth and zest to the filling
  • 3 cloves garlic minced, crucial for enhancing the rich taste
  • 1 medium carrot diced, introduces sweetness and crunch
  • 2 medium peppers diced, any bell pepper variety works
  • 8 white button mushrooms diced, imparts umami flavor
  • 2 tbsp tamari or coconut aminos can swap with soy sauce
  • 0.5 tsp sea salt adjust according to taste
  • 0.5 tsp ground pepper adjust according to taste
  • 0.5 tsp onion powder adjust according to taste
  • 0.25 tsp red pepper flakes adjust according to taste
  • sesame seeds for garnish
For the Garlic Brown Sauce
  • 1 tsp oil for sautéing ingredients
  • 0.5 tbsp ginger minced, for the sauce
  • 2 cloves garlic minced, for the sauce
  • 1.5 tbsp tamari or coconut aminos adds savory depth
  • 1 tbsp rice vinegar provides a nice acidity balance
  • 0.75 tbsp maple syrup adds a hint of sweetness
  • 0.5 cup water adjusts the consistency of the sauce
  • 0.5 tbsp cornstarch thickens the sauce for a rich texture
  • salt & spices to taste, customize based on preference

Equipment

  • Large pot
  • large skillet
  • Small Saucepan
  • Clean kitchen towel

Method
 

Step-by-Step Instructions for Vegan Cabbage Rolls
  1. 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.
  2. 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.
  3. 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.
  4. Gently fold in the prepared rice into the sautéed vegetables, adjusting seasoning as needed.
  5. Lay a cabbage leaf flat, place filling in the center, fold the sides over, and roll tightly. Repeat with remaining leaves and filling.
  6. 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.
  7. 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.
  8. Make a slurry with cornstarch and cold water, whisk into the simmering sauce for 2-3 minutes until thickened.
  9. Serve the rolls on a platter, drizzled with sauce and garnished with sesame seeds.

Nutrition

Serving: 1rollCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 300mgPotassium: 200mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

These vegan cabbage rolls can be frozen uncooked for up to 2 months, or stored in the fridge for up to 3 days.

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