Prep Time: 45 mins | Cook Time: 30 mins | Total Time: 1 hr 15 mins | Servings: 12 rolls
This is a nice do-away if you want a filling meal without the guilt. A vegan, gluten-free dish made with cabbage leaves stuffed with rice and veggie filling. A pretty versatile recipe that you can whip up in a breeze. Serve these Vegan Cabbage Rolls alongside Chinese brown garlic sauce and serve alone or enjoy with pan-roasted potatoes, quinoa pilaf, or bread.
Ingredients
Cabbage Rolls:
1 1/4 c. (250 grams) dry sushi rice or any short-grain rice
1 large napa cabbage (10-12 leaves)
1 tablespoon oil divided
1 medium onion diced
3/4 tablespoon ginger minced
3 garlic cloves minced
1 medium (120 grams) carrot diced
2 medium (70 grams) peppers diced
8 white button mushrooms diced (I used canned)
2 tablespoons tamari or coconut aminos
1/2 teaspoon each of sea salt, ground pepper, onion powder
1/4 teaspoon red pepper flakes or to taste
Sesame seeds to garnish
Sauce:
1 teaspoon oil e.g. sesame oil
1/2 tablespoons ginger minced
2 garlic cloves minced
1 1/2 tablespoons tamari or coconut aminos
1 tablespoon rice vinegar
3/4 tablespoons maple syrup
1/2 c. (120 ml) water
1/2 tablespoon cornstarch
Salt, pepper, red pepper flakes, smoked paprika to taste
How to make Vegan Cabbage Rolls
Step 1: In a bowl with plenty of water, soak the sushi rice for approximately 45 to 60 minutes. Drain, then cook in a saucepan with the mentioned amount of water for about 10 to 12 minutes until tender.
Step 2: In the meantime, chop the veggies and prepare the cabbage leaves. Add 3 to 4 cabbage leaves in a large pot of boiling water and cook for about 2 to 3 minutes until soft. Into a bowl with cold water, transfer the cooked cabbage leaves and set aside. Repeat with the rest of the cabbage leaves.
Step 3: In a skillet, heat half tbsp oil. Once hot, add the onion, ginger, garlic, carrot, peppers, and mushrooms to the skillet and saute for about 3 to 4 minutes. Add the tamari followed by all spices and continue to cook for another minute or two.
Step 4: Add the cooked rice to the skillet and stir to mix. Turn the heat off and season according to taste.
Step 5: On a plate, place a cabbage leaf and add about 1 1/2 – 2 tbsp of the rice mixture in the centre. Over the filling, fold the sides and top of the leaf, then roll. Put the filled leaf on a plate. Repeat with the rest of the leaves.
Step 6: In a skillet, heat half tbsp oil. Add 5 cabbage rolls to the hot oil and sear both sides for a couple of minutes until golden brown.
Step 7: In a saucepan, cook the ginger, garlic, tamari, rice vinegar, maple syrup for about a minute or two. To make the slurry, whisk the cornstarch with water and pout it into the skillet. Add the spices and continue to cook for a couple of minutes more until the sauce has thickened.
Step 8: To serve, pour the sauce over the cabbage rolls and garnish with some sesame seeds. Enjoy!
Notes:
1. For this recipe, you can use any cabbage of your choice such as Savoy, green, white, pointed, Jaroma, etc.
2. Make sure to trim the rib or the very thick centre of the cabbage after boiling.
3. You can use your preferred veggies, making sure the cooking time of the veggies is the same.
4. Enjoy alone or serve with pan-roasted potatoes, quinoa pilaf, or just bread.
Nutrition Facts:
Serving Size: 1 roll, Amount per Serving: Calories 122 | Fat 2g 3% | Saturated Fat 1g 5% | Carbohydrates 23g 8% | Fiber 2g 8% | Sugar 3g 3% | Protein 4g 8%
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