Name: Vegan Cabbage Rolls with Ginger-Tamari Sauce Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Vegan
Ingredients: 1 1/4 cups dry sushi rice (or any short-grain rice); 1 large napa cabbage (10-12 leaves); 1 tbsp oil (divided); 1 medium onion (diced); 3/4 tbsp ginger (minced); 3 garlic cloves (minced); 1 medium carrot (diced); 2 medium peppers (diced); 8 white button mushrooms (diced, canned preferred); 2 tbsp tamari (or coconut aminos); 1/2 tsp sea salt; 1/2 tsp ground pepper; 1/2 tsp onion powder; 1/4 tsp red pepper flakes (or to taste); 1 tsp oil (e.g. sesame oil); 1/2 tbsp ginger (minced); 2 garlic cloves (minced); 1 1/2 tbsp tamari (or coconut aminos); 1 tbsp rice vinegar; 3/4 tbsp maple syrup; 1/2 cup water; 1/2 tbsp cornstarch; Salt, pepper, red pepper flakes, smoked paprika (to taste); Sesame seeds

I absolutely love sharing this Vegan Cabbage Rolls with Ginger-Tamari Sauce Recipe because it combines comforting flavors with a fresh, zesty twist that always impresses. The tender cabbage leaves wrapped around a savory, spiced rice and vegetable filling, all drizzled with a luscious ginger-tamari sauce, make this dish both satisfying and light. It’s one of those meals that feels like a warm hug on a plate, yet it’s surprisingly easy to make, perfect for a hearty weeknight dinner or even special occasions when you want to wow your guests with something wholesome and vibrant.

Why You'll Love This Vegan Cabbage Rolls with Ginger-Tamari Sauce Recipe

From the moment I first made this recipe, I knew it was going to be a keeper. The flavor profile is so dynamic: you have the mild sweetness of the cabbage perfectly balancing the savory tamari and aromatic ginger. The little kick from the red pepper flakes spices things up just enough without overpowering the gentle earthiness of the mushrooms and carrots. It’s a symphony of flavors that keeps me coming back for more!

One of the best parts is how straightforward it is to prepare. The ingredients are simple and accessible, and the process of steaming the cabbage, sautéing the veggies, and rolling everything together becomes soothing and almost ritualistic. You don’t need to be an expert cook to nail this dish, and it’s a fun way to get creative without stress. I often find myself making a big batch because it stores well and tastes even better the next day.

This Vegan Cabbage Rolls with Ginger-Tamari Sauce Recipe shines on so many occasions. It’s wonderful for a cozy family dinner when you want something nourishing but elegant. It’s also a fantastic choice for holidays or potlucks when you want to bring something unique that’s guaranteed to please diverse palates, especially for groups embracing plant-based eating. Honestly, every time I serve these, I get compliments and requests for the recipe, and I know you will too!

Ingredients You'll Need

The image shows eight pieces of cabbage rolls placed on a light grey speckled plate. Each roll is wrapped in translucent cabbage leaves with slight browning and grill marks on top, drizzled with a glossy brown sauce and sprinkled with sesame seeds. To the top left of the plate, there is a small white bowl filled with a dark dipping sauce, and a pair of wooden chopsticks resting beside it. The background is a white marbled surface, and near the top right corner, a black pan holds fried rice with small pieces of orange carrot and green vegetables visible. In the bottom left corner, a fresh piece of ginger root is placed, and at the bottom right, a small wooden bowl contains sesame seeds scattered around it. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe is in its simplicity and the way each ingredient plays a crucial role in building the perfect texture, flavor, and color. Every single component—from the tender cabbage leaves to the hearty mushrooms and the zingy tamari sauce—works together to create something truly magical in your kitchen.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Sushi rice (1 ¼ cups): This short-grain rice cooks up sticky and perfect for rolling, soaking up all the delicious flavors.
Napa cabbage (10-12 leaves): I love how tender and mild these leaves become after blanching, making them ideal for wrapping.
Oil (1 tablespoon divided): A neutral oil plus a touch of sesame oil bring moisture and a subtle nutty undertone.
Onion (1 medium, diced): Brings a sweet, aromatic base to the filling.
Fresh ginger (¾ tablespoon minced plus ½ tablespoon for the sauce): Adds that zesty punch that really wakes up the palate.
Garlic (5 cloves minced total): Essential for savory depth and aromatic warmth.
Carrot (1 medium, diced): Adds a slight sweetness and a beautiful pop of color.
Peppers (2 medium, diced): I love how the peppers add crunch and vibrant flavor.
White button mushrooms (8 diced): Mushrooms bring an earthy, meaty texture that enhances the filling.
Tamari (or coconut aminos, 2 tablespoon plus 1 ½ tablespoon for sauce): This gluten-free soy sauce alternative adds deep umami flavor.
Spices (sea salt, ground black pepper, onion powder, red pepper flakes): A blend of spices to perfectly season the filling and sauce.
Sesame seeds (to garnish): I sprinkle these on for a delightful crunch and pretty presentation.
Rice vinegar (1 tbsp): A bright acid that balances the richness of the sauce.
Maple syrup (¾ tbsp): Adds a touch of natural sweetness to the sauce for depth and complexity.
Cornstarch (½ tbsp): Used to thicken the sauce to a silky consistency.

Directions

Step 1: Start by soaking your sushi rice in plenty of water for about 45 to 60 minutes, then drain it well. This soaking ensures the rice cooks evenly and gets that perfect sticky texture.

Step 2: Cook the soaked rice in a saucepan with water and a pinch of salt. It should take about 10 to 12 minutes until tender and perfectly cooked. Remember to keep an eye on it and stir gently if needed.

Step 3: While the rice cooks, bring a large pot of water to a boil. Carefully add 3 or 4 cabbage leaves and blanch them for 2 to 3 minutes until they are just softened and pliable. Transfer these leaves immediately into a bowl of cold water to stop cooking and repeat with the remaining leaves. This step makes rolling much easier.

Step 4: Heat half a tablespoon of oil in a skillet over medium heat. Add diced onion, minced ginger, garlic, carrot, peppers, and mushrooms. Sauté the vegetables for 3 to 4 minutes until they begin to soften and release their aroma.

Step 5: Stir in tamari and all the spices including sea salt, ground pepper, onion powder, and red pepper flakes. Let everything cook for another 1 to 2 minutes so the flavors meld beautifully.

Step 6: Add the cooked rice to the skillet with the vegetables and gently stir to combine everything evenly. Turn off the heat and taste your mixture—feel free to add a bit more seasoning if you want it bolder.

Step 7: Lay a cabbage leaf flat on a plate and spoon about 1 ½ to 2 tablespoons of the rice mixture into the middle. Fold in the sides and then roll it tightly from the bottom up. Place each roll seam-side down on a clean plate as you go.

Step 8: Heat the remaining half tablespoon of oil in a skillet. Once hot, add about five cabbage rolls and pan sear them for a few minutes on each side until golden brown and slightly crispy. Work in batches if needed.

Step 9: To make the sauce, warm oil in a small saucepan over medium heat. Add the minced ginger and garlic, tamari, rice vinegar, and maple syrup. Let the mixture cook for 1 to 2 minutes until fragrant and bubbling lightly.

Step 10: In a small bowl, whisk together water and cornstarch until smooth, then slowly pour this slurry into the sauce while stirring. Add your preferred amount of salt, pepper, red pepper flakes, and smoked paprika. Continue cooking the sauce for several more minutes until it thickens to a lovely glossy consistency.

Step 11: Serve the golden cabbage rolls on a platter and generously pour the ginger-tamari sauce over the top. Sprinkle with sesame seeds for a final touch of flavor and crunch. Enjoy immediately!

Servings and Timing

This Vegan Cabbage Rolls with Ginger-Tamari Sauce Recipe makes about 12 servings, perfect for sharing with your family or friends. The prep time, including soaking the rice and chopping vegetables, takes roughly 45 minutes. Cooking time for the rice, blanching cabbage, sautéing veggies, and pan-searing rolls is about 30 minutes. Altogether, you’re looking at around 1 hour and 15 minutes from start to finish—a satisfying but manageable effort for a flavorful and wholesome meal. No additional resting or cooling time is necessary unless you want to serve the rolls chilled.

How to Serve This Vegan Cabbage Rolls with Ginger-Tamari Sauce Recipe

The image shows five cabbage rolls arranged closely in a black bowl on a white marbled surface. Each roll has three to four layers of tender, lightly cooked cabbage leaves in pale creamy white color with some light brown grill marks. The rolls are filled with a mixture of rice, small diced carrots, and mushrooms that show through the slightly open roll at the center. A glossy sauce with sesame seeds and minced garlic is drizzled on top of the cabbage rolls, creating a shiny texture and rich brown color contrast against the pale cabbage. The sauce pools slightly at the bottom of the bowl, adding depth and moisture to the presentation. photo taken with an iphone --ar 4:5 --v 7

When I serve these vegan cabbage rolls, I love pairing them with simple sides that complement but don’t overshadow their delicate flavors. A crisp green salad dressed with a light vinaigrette or steamed edamame makes a wonderful accompaniment. If I’m looking to make it a more rounded meal, I add some brown rice or quinoa on the side for extra heartiness.

Presentation-wise, I always find that arranging the rolls neatly on a large, shallow dish with the sauce drizzled over looks so inviting. Sprinkling toasted sesame seeds or even chopped scallions over the top adds a pop of color and texture that excites both the eyes and the palate. I sometimes add a few thin slices of fresh ginger or a wedge of lime on the side for guests to customize their bites.

For drinks, I often reach for a chilled glass of dry white wine like Sauvignon Blanc or a crisp Riesling to complement the ginger and tamari notes beautifully. If you prefer non-alcoholic options, a chilled green tea or sparkling water with a squeeze of lemon balances the savory richness perfectly. These vegan cabbage rolls are just right for serving warm or at room temperature, making them versatile for casual dinners or more formal gatherings.

Variations

I love experimenting with this Vegan Cabbage Rolls with Ginger-Tamari Sauce Recipe by swapping out ingredients or tweaking flavors to suit my mood. For instance, if you want a heartier filling, try adding cooked lentils or crumbled tofu to the rice and vegetable mixture—both add protein and a lovely texture.

If you’re avoiding gluten or soy, I recommend using coconut aminos in place of tamari, which keeps the sauce flavorful but gluten-free. For a different flavor twist, I sometimes add fresh chopped herbs like cilantro or mint into the filling for a refreshing burst. Roasting the vegetables instead of sautéing is another great way to build a deeper, caramelized flavor.

Different cooking methods are fun to explore too! Instead of pan-searing, baking the cabbage rolls in the oven with a bit of sauce poured over them results in a softer, baked texture. Steaming them after rolling is another technique I sometimes use when I want a lighter result. No matter the approach, these variations keep this recipe exciting and adaptable.

Storage and Reheating

Storing Leftovers

I always store leftover cabbage rolls in an airtight container in the refrigerator. They keep well for up to 4 days, making them ideal for meal prep or a quick weekday lunch. I like using glass containers because they help preserve freshness and avoid any unwanted flavors.

Freezing

This recipe freezes beautifully. To freeze, place the cabbage rolls in a single layer on a baking sheet and flash freeze for a few hours, then transfer them to a resealable freezer bag or container. They’ll keep well for up to 3 months. When freezing, keep the sauce separate if possible, or add it fresh when reheating for the best texture.

Reheating

To reheat, I prefer gently warming the rolls in a skillet over medium heat to preserve the crispy exterior from the pan-sear, adding a splash of water and covering briefly to steam through without drying out. You can also microwave them wrapped in a damp paper towel, but the texture won’t be quite as good. Pour fresh warmed ginger-tamari sauce on top just before serving to keep that bright, fresh flavor.

FAQs

Can I use regular cabbage instead of napa cabbage for this recipe?

Absolutely! Regular green cabbage works fine but it’s a bit firmer and less flexible than napa cabbage. Just blanch the leaves a bit longer to soften them and make rolling easier.

How do I know when the cabbage leaves are soft enough to roll?

After blanching in boiling water for 2 to 3 minutes, the leaves should be tender but not mushy. You can test by gently folding one leaf; it should bend without cracking or tearing.

Is there a gluten-free alternative to tamari?

Yes! Coconut aminos is a fantastic gluten-free and soy-free substitute that maintains the umami flavor in both the filling and sauce.

Can the rolls be made ahead of time?

Definitely. You can assemble the rolls a few hours or even a day in advance and keep them refrigerated. Just pan-sear and make the sauce right before serving for the freshest taste.

What if I want a spicier sauce?

You can easily adjust the heat level by adding more red pepper flakes or a dash of sriracha to the sauce while cooking. Start small and taste as you go to get your perfect spice level.

Conclusion

I hope you feel inspired to try this Vegan Cabbage Rolls with Ginger-Tamari Sauce Recipe because it truly has a special place in my kitchen and heart. Its vibrant flavors, comforting textures, and straightforward prep make it a recipe I’m excited to share with everyone. Whether you’re welcoming friends for dinner, exploring plant-based eating, or simply craving something delicious and nourishing, these cabbage rolls are sure to become a favorite. Give them a try—I promise you’ll love every bite as much as I do!