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Vegan Cabbage Rolls

These Asian-inspired vegan cabbage rolls are made up of tender cabbage leaves, stuffed with a rice and veggie filling, and served alongside a Chinese brown garlic sauce. Plus, this recipe is super versatile, gluten-free, and naturally vegetarian and vegan!

vegan cabbage rolls in black bowl with Chinese garlic sauce
THE STEP-BY-STEP INSTRUCTIONS
Note: For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

STEP ONE: COOK THE RICE
Soak the rice for 45-60 minutes before draining and cooking it in a pan with water and salt until tender (usually 10-12 minutes).

how to soak and cook sushi rice
STEP TWO: PREPARE THE CABBAGE & OTHER VEGGIES
First, prepare the cabbage. Bring a large pot of water to boil and add 3-4 napa cabbage leaves, cooking them until just tender (2-3 minutes). Remove and place in a bowl of cold water, set aside, and repeat with the remaining cabbage leaves.

Then, finely chop the veggies for the filling. Heat oil in a skillet and lightly sauté the onion, garlic, ginger, carrot, peppers, and mushroom for 3-4 minutes. Add the tamari and spices, then cook for a further 1-2 minutes.

how to cook napa cabbage leaves and a veggie filling
STEP THREE: ASSEMBLE THE VEGAN CABBAGE ROLLS
Add the cooked rice to the skillet with the veggies and stir to combine, then remove from the heat. Taste and adjust seasonings if necessary.

For each cabbage leaf, spoon in around 1 ½-2 tablespoons of filling. Then fold in the sides and the top over the filling and roll it into a neat parcel (similar to a burrito). Repeat this with the remaining cabbage rolls.

STEP FOUR: COOK THE ROLLS
Add around 5 of the veg stuffed cabbage rolls to a large, oiled skillet and pan sear over medium heat for a few minutes on both sides, until golden brown.

how to assemble cabbage wraps
STEP FIVE: PREPARE THE SAUCE
I used this Chinese Brown Garlic Sauce as my base, with a couple of tweaks (check the recipe). To prepare the sauce:

Heat oil in a saucepan, and then add the ginger, garlic, tamari, rice vinegar, and maple syrup. Let it cook for about 1-2 minutes. Mix the water with cornstarch to make a slurry and pour it into the skillet. Add the spices and cook the sauce for a few more minutes until thickened.

Once ready, pour the sauce over the cabbage rolls, sprinkle with sesame seeds (and optionally scallion), and enjoy!

how to make chinese stir fry sauce

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