Description
These Vegan Cabbage Rolls are a delicious plant-based twist on a classic comfort food. Filled with a savory mixture of sushi rice, sautéed vegetables, and flavorful spices, all wrapped in tender napa cabbage leaves and pan-seared to a golden finish, they are topped with a tangy, slightly sweet sauce made from tamari, rice vinegar, and maple syrup. Perfect as a hearty appetizer or main dish, they are flavorful, nutritious, and satisfying.
Ingredients
Rice and Cabbage
- 1 1/4 cups dry sushi rice (or any short-grain rice)
- 1 large napa cabbage (10-12 leaves)
Veggie Filling
- 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)
Sauce
- 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)
Garnish
- Sesame seeds
Instructions
- Cook the rice: Soak the sushi rice in a bowl with plenty of water for 45-60 minutes, then drain. Cook the rice in a saucepan with the specified amount of water and some salt until tender, about 10-12 minutes.
- Prepare and soften cabbage leaves: Bring a large pot of water to boil. Add 3-4 cabbage leaves and cook for 2-3 minutes until softened. Transfer the cooked leaves to a bowl of cold water to cool them quickly. Repeat this process with the remaining leaves and set aside.
- Sauté vegetables: Heat 1/2 tbsp oil in a skillet over medium heat. Add diced onion, minced ginger, minced garlic, carrot, peppers, and mushrooms. Sauté for 3-4 minutes until vegetables soften. Add tamari and all spices (sea salt, pepper, onion powder, red pepper flakes) and cook for an additional 1-2 minutes to incorporate flavors.
- Combine rice and veggies: Once the rice is cooked, add it to the skillet with the sautéed vegetables. Stir well to combine all ingredients evenly. Turn off heat and taste the mixture. Adjust seasoning if needed.
- Assemble the cabbage rolls: Place one cabbage leaf on a plate and spoon about 1 1/2 to 2 tablespoons of the rice and vegetable mixture into the center. Fold the sides and top of the leaf over the filling and carefully roll it up to enclose the mixture. Repeat with the remaining leaves and filling.
- Pan-sear the rolls: Heat 1/2 tbsp oil in a skillet over medium heat. Once hot, add 5 cabbage rolls to the skillet. Cook for a few minutes on each side until golden brown and slightly crisp. Remove and set aside. Repeat with remaining rolls if necessary.
- Prepare the sauce: In a small saucepan, heat 1 tsp oil over medium heat. Add minced ginger and garlic; cook for 1-2 minutes until fragrant. Stir in tamari, rice vinegar, and maple syrup. Mix water and cornstarch to create a slurry, then pour it into the saucepan. Add salt, pepper, red pepper flakes, and smoked paprika according to taste. Cook for a few more minutes, stirring constantly until the sauce thickens.
- Serve: Arrange the pan-seared cabbage rolls on a serving plate. Pour the thickened sauce generously over the rolls. Garnish with sesame seeds and serve warm. Enjoy your flavorful vegan cabbage rolls!
Notes
- Soaking the rice before cooking helps achieve the perfect texture for the filling.
- You can substitute tamari with coconut aminos for a soy-free option.
- If using fresh mushrooms instead of canned, sauté them longer until they release their moisture.
- Adjust red pepper flakes in the filling and sauce to modify spiciness according to preference.
- The pan-searing step adds a nice texture contrast but can be skipped for a softer roll if desired.
