Description

These vegan cabbage rolls feature a hearty rice and vegetable filling wrapped in tender napa cabbage leaves, all topped with a savory Chinese-style garlic brown sauce. Light, nourishing, and full of flavor, they’re perfect for a comforting yet healthy meal.

Ingredients

1 ¼ cups dry sushi rice or any short-grain rice

1 large napa cabbage (10–12 leaves)

1 tbsp oil, divided

1 medium onion, diced

¾ tbsp ginger, minced

3 garlic cloves, minced

1 medium carrot, diced

2 medium peppers, diced

8 white button mushrooms, diced (canned)

2 tbsp tamari or coconut aminos

½ tsp sea salt

½ tsp ground pepper

½ tsp onion powder

¼ tsp red pepper flakes (optional)

Sesame seeds for garnish

1 tsp oil (for sauce)

½ tbsp ginger, minced (for sauce)

2 garlic cloves, minced (for sauce)

1 ½ tbsp tamari or coconut aminos (for sauce)

1 tbsp rice vinegar

¾ tbsp maple syrup

½ cup water

½ tbsp cornstarch

Salt, pepper, red pepper flakes, smoked paprika to taste (for sauce)

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Instructions

Soak sushi rice in water for 45–60 minutes, then drain and cook with water and salt until tender, about 10–12 minutes.
Boil napa cabbage leaves for 2–3 minutes until softened, then transfer to cold water to cool.
In a skillet, heat ½ tbsp oil and sauté onion, ginger, garlic, carrot, peppers, and mushrooms for 3–4 minutes. Stir in tamari and spices, cook another 1–2 minutes.
Combine cooked rice with the sautéed vegetables and season to taste.
Place about 1 ½ – 2 tbsp of filling on each cabbage leaf, fold, and roll tightly.
Heat remaining oil in a skillet and pan-sear rolls until golden brown on each side.
For the sauce, heat oil, sauté ginger and garlic, then add tamari, vinegar, maple syrup, and a cornstarch slurry. Season and simmer until thickened.
Serve cabbage rolls warm, topped with sauce and sesame seeds.

Notes

Swap vegetables like zucchini, corn, or spinach based on availability.
Add lentils or tofu for a protein boost.
Use different cabbage types like Savoy or green cabbage as substitutes.
Bake instead of pan-searing at 375°F for 20 minutes for a lighter version.
Freeze rolls (without sauce) for long-term storage, then reheat and top with fresh sauce before serving.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Sautéing and Rolling
Cuisine: Asian

Nutrition

Serving Size: 3 rolls
Calories: 280
Sugar: 5g
Sodium: 520mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 6g
Cholesterol: 0mg