Name: Vegan Cabbage Rolls (Asian-Inspired Wraps)
Prep time: 20 min
Cook time: 20 min
Total time: 45 min
Cuisine: Asian-Inspired
Ingredients: 8–10 large green cabbage leaves, blanched; 1½ cups cooked rice (white or brown); 1 cup firm tofu (crumbled) or chopped mushrooms; 1 medium carrot, shredded; 2 green onions, chopped; 2 cloves garlic, minced; 1 tsp fresh grated ginger; 1 tbsp soy sauce or tamari; 1 tsp sesame oil; 1 tsp rice vinegar; Optional: chili flakes or sriracha, to taste; Garnish: sesame seeds, chopped cilantro; Optional: peanut sauce, hoisin, or soy drizzle for serving

These vegan cabbage rolls are fresh, flavorful, and packed with an Asian-inspired filling that’s both nourishing and satisfying. I wrap tender cabbage leaves around a savory mix of vegetables, rice, and tofu or mushrooms, then steam or bake them until everything is warm and perfectly melded. Finished with a soy-based sauce or peanut drizzle, these wraps are a wholesome twist on classic cabbage rolls with bold, comforting flavor.

Why You’ll Love This Recipe

I love how these cabbage rolls are light but still incredibly filling. They’re completely plant-based, gluten-free if needed, and packed with colorful veggies and protein. The Asian-inspired flavors—ginger, garlic, sesame, soy—give them a unique twist that makes every bite exciting. They’re perfect for meal prep, and I often enjoy them for lunch or a light dinner. Plus, they look beautiful on a plate and are fun to make once I get the hang of rolling them.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Green cabbage (whole leaves, blanched)
Cooked rice (white or brown)
Firm tofu or finely chopped mushrooms
Carrot (shredded)
Green onions (chopped)
Garlic (minced)
Ginger (grated)
Soy sauce or tamari
Sesame oil
Rice vinegar
Optional: chili flakes or sriracha for heat
Sesame seeds and chopped cilantro (for garnish)

Directions

I bring a large pot of water to a boil and blanch the cabbage leaves for 1–2 minutes, until flexible. I set them aside to cool.
In a skillet, I sauté garlic and ginger in sesame oil until fragrant, then add the tofu or mushrooms and cook until lightly browned.
I stir in shredded carrots, green onions, cooked rice, soy sauce, rice vinegar, and any additional seasonings. I cook everything for a few minutes until combined and heated through.
I lay out each cabbage leaf and place a scoop of filling near the center. I fold in the sides and roll it up tightly like a burrito.
I place the rolls seam-side down in a steamer or baking dish. If steaming, I let them steam for about 10–12 minutes. If baking, I cover the dish and bake at 375°F (190°C) for 20 minutes.
I drizzle with extra sauce or a peanut dressing before serving and garnish with sesame seeds and cilantro.

Servings and timing

This recipe makes about 6–8 cabbage rolls and takes approximately 45 minutes total—20 minutes to prep, 10 minutes to cook the filling, and 10–15 minutes to steam or bake.

Variations

I like switching up the filling by adding cooked quinoa, edamame, or glass noodles. For more heat, I mix chili garlic sauce into the filling or use a spicy dipping sauce. I’ve also made these with napa cabbage or collard greens when regular green cabbage isn’t available. If I want a richer flavor, I serve them with hoisin or a tangy peanut-lime sauce on the side.

storage/reheating

I store leftover cabbage rolls in an airtight container in the fridge for up to 4 days. They reheat well in the microwave or steamed again gently. I don’t recommend freezing them, as the cabbage can get watery when thawed, but the filling itself can be made ahead and frozen separately.

FAQs

Can I make these rolls ahead of time?

Yes, I often prep and roll them a day ahead, then steam or bake them when ready to serve. They hold up well in the fridge.

What’s the best type of cabbage to use?

I usually use green cabbage because it’s sturdy and holds its shape after blanching. Napa cabbage works too, but it’s more delicate.

Can I make this gluten-free?

Absolutely. I use tamari instead of soy sauce to keep it gluten-free, and double-check that my other ingredients are certified gluten-free.

What protein works best in the filling?

I usually use crumbled tofu or chopped mushrooms, but tempeh, lentils, or edamame also make great plant-based protein sources.

Do I have to cook the rolls again after filling?

I recommend it. Steaming or baking helps soften the cabbage further and melds the flavors of the filling, making them taste even better.

Conclusion

These vegan cabbage rolls are one of my favorite ways to enjoy a light yet deeply satisfying meal. The Asian-inspired flavors bring a fresh twist to a classic dish, and I love how versatile and wholesome they are. Whether I’m making a batch for lunch, a dinner party, or just because I want something nourishing and flavorful, they always hit the spot.