Description
These Vegan Cabbage Rolls (Asian-Inspired Wraps) are light, nourishing, and bursting with bold flavor. Filled with tofu or mushrooms, rice, vegetables, and savory seasonings, then wrapped in tender cabbage leaves and steamed or baked to perfection. A wholesome, plant-based, gluten-free meal that’s perfect for lunch, dinner, or meal prep.
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
Instructions
- Bring a large pot of water to a boil. Blanch cabbage leaves for 1–2 minutes until flexible. Drain and set aside.
- Heat sesame oil in a skillet. Sauté garlic and ginger until fragrant.
- Add tofu or mushrooms and cook until lightly browned. Stir in carrots, green onions, rice, soy sauce, rice vinegar, and optional heat. Cook for 2–3 minutes until combined.
- Lay each cabbage leaf flat. Place filling in the center, fold in sides, and roll up tightly.
- Steam rolls for 10–12 minutes, or place in a baking dish, cover, and bake at 375°F (190°C) for 20 minutes.
- Drizzle with sauce of choice and garnish with sesame seeds and cilantro before serving.
Notes
- Substitute rice with quinoa or glass noodles for variety.
- Use tamari for a gluten-free version.
- Add edamame, lentils, or tempeh for extra protein.
- Napa cabbage or collard greens can be used in place of green cabbage.
- Rolls can be made ahead and steamed or baked just before serving.
- Peanut-lime sauce or hoisin drizzle adds rich flavor when serving.
