Asian Cabbage Rolls (Vegan)
Author:This is an easy vegan and Asian take on Grandma’s popular stuffed cabbage rolls recipe! They’re loaded with healthy veggies, vegan minced meat, rice, and seasonings, then served with spicy sweet-sour sauce. Use savoy, white or Chinese napa cabbage to make these delicious veggie rolls that will surely be loved by vegans, vegetarians, and non-vegans alike!
Ingredients
- 10 large savoy cabbage leaves or white or Chinese cabbage
- 1 cup (185 g) dried short-grain rice makes 2 cups cooked rice
- 2.6 oz (76 g) sunflower mince 76 g or soy granules (*see notes for options)
- 3 tbsp sesame or canola oil divided
- 3 spring onions finely sliced
- 4 garlic cloves minced
- 1 tbsp fresh ginger grated (optional)
- 2 small carrots finely diced
- 1 red bell pepper finely diced
- 3 tbsp soy sauce or tamari, if gluten-free
- salt & black pepper to taste
To serve
- sweet chili sauce
- spring onions finely sliced
- sesame seeds
Instructions
*Note: Be sure to check out the step-by-step guide + tips in the blog post above!
- Cook the rice according to the package instruction. Set aside.
- Place the sunflower mince in a bowl and cover with hot vegetable broth. Allow to soak for 5-10 minutes. Then transfer to a fine-meshed sieve, drain well and squeeze out any excess liquid.
- In the meantime, bring a large pot of water to a boil. Add in the cabbage leaves and simmer for 2-3 minutes, until softened. Transfer to a bowl of ice water to cool, then drain and pat dry. (If the cabbage rib is very thick and tough, pound it with a tenderizer to soften or trim it with a sharp knife, but leave the leaf intact).
- Heat 1 tablespoon of the oil in a pan or skillet. Add the spring onions, garlic cloves, ginger, carrots, and red bell pepper, and sauté until tender and slightly browned, about 5 minutes. Remove from heat and let cool slightly.
- Add the cooked rice, prepared sunflower mince, sautéed vegetables, and soy sauce to a bowl and mix well to combine. Season with salt and pepper to taste. Set aside.
- Place a pre-cooked cabbage leaf on a wooden board or working surface. Add about ⅓ cup of filling to it, depending on the size of your leaves, and roll it up like a burrito as shown in the step-by-step photos above. Optionally, seal with a toothpick or string to make sure they won’t open during cooking. Continue this process with the rest of the cabbage leaves and filling, until everything is used up.
- Place the cabbage rolls, seam side down, into a lightly greased skillet or baking dish. Drizzle with oil and bake covered for about 25-30 minutes. Then remove the foil and bake for another 15 minutes, or until the top starts to turn golden-brown. (*See notes for stovetop method).
- Serve your cabbage rolls with sweet chili sauce (or another sauce, *see notes). Garnish with spring onions, and sesame seeds, or other toppings you like.
- Enjoy!
Notes
- Sauce: Skip the ginger in the recipe and serve your vegan cabbage rolls with creamy mushroom sauce or tomato sauce.
- Vegan Meat: Use any vegan mincemeat alternative you like such as soy granules, crumbled tofu, packaged vegan ground beef, mashed beans, or lentils. Find more suggestions in my "vegan food guide".
- Herbs/Spices: Feel free to add fresh herbs or more seasonings. Also, chopped nuts make a delicious addition!
- Stovetop: You can also fry the cabbage rolls in a large frying pan for about 5 minutes, until golden-browned. Then pour in 1 ½ cup of vegetable broth, and steam covered for about 20 minutes, or until tender.
- Read the blog post above for make-ahead, storing, and freezing instructions.
Nutritions
Serving: 1Cabbage Roll | Calories: 132.55kcal | Carbohydrates: 24.3g | Protein: 2.85g | Fat: 6.26g | Saturated Fat: 1.1g | Sodium: 319.87mg | Potassium: 173.91mg | Fiber: 4.08g | Sugar: 3.79g | Vitamin A: 2713.2IU | Vitamin C: 26.26mg | Calcium: 20.3mg | Iron: 1.4mg
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!