Vegan Cabbage Rolls with Garlic Sauce

Created on July 15th, 2025 at 04:53 pm

Vegan Cabbage Rolls

These Asian-inspired cabbage rolls are cozy, clean, and totally satisfying. 💚 Whether you’re plant-based or just veggie-curious, this filling, flavor-packed dish hits the spot!

---

🕒 Prep Time: 45 min
🕒 Cook Time: 30 min
🕒 Total Time: 1 hr 15 min

---

🛒 Ingredients

For the Cabbage Rolls:

• 1 ¼ cups (250 g) 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 (120 g) carrot, diced
• 2 medium (70 g) bell peppers, diced
• 8 white button mushrooms, diced (canned or fresh)
• 2 tbsp tamari or coconut aminos
• ½ tsp each: sea salt, ground pepper, onion powder
• ¼ tsp red pepper flakes (or to taste)
• Sesame seeds, to garnish

For the Garlic Sauce:

• 1 tsp sesame oil (or any oil of choice)
• ½ tbsp ginger, minced
• 2 garlic cloves, minced
• 1 ½ tbsp tamari or coconut aminos
• 1 tbsp rice vinegar
• ¾ tbsp maple syrup
• ½ cup (120 ml) water
• ½ tbsp cornstarch
• Salt, pepper, red pepper flakes, smoked paprika to taste

---

👩‍🍳 Step-by-Step Instructions

1. Soak & Cook the Rice
Soak the sushi rice for 45–60 minutes. Drain, then cook with water and a pinch of salt for 10–12 minutes until tender.

2. Prep the Cabbage
Bring a large pot of water to boil. Add 3–4 cabbage leaves at a time and blanch for 2–3 minutes until soft. Transfer to cold water to stop cooking. Repeat with all leaves.
💡 Tip: Trim thick ribs to make rolling easier.

3. Sauté the Veggies
In a skillet, heat ½ tbsp oil. Add onion, garlic, ginger, carrots, peppers, and mushrooms. Cook 3–4 min. Stir in tamari and seasonings. Cook 1–2 min more.

4. Mix the Filling
Add cooked rice to the veggie skillet. Mix well, adjust seasoning if needed. Remove from heat.

5. Roll the Cabbage
Lay a cabbage leaf flat. Add 1½–2 tbsp of filling in the center. Fold in the sides, roll tightly, and set aside. Repeat for all leaves. 🌿

6. Sear the Rolls
Heat remaining ½ tbsp oil in a skillet. Sear rolls in batches until golden and slightly crisp on both sides — about 2–3 min per side.

7. Make the Sauce
In a small pan, heat oil, then sauté garlic and ginger. Add tamari, vinegar, and syrup. After 1–2 min, stir in a cornstarch slurry (cornstarch + water) and remaining spices. Simmer until thickened. 🥢

8. Serve & Garnish
Drizzle garlic sauce over the cabbage rolls and sprinkle with sesame seeds. Serve warm and enjoy!

---

✅ Pro Tips

• Make Ahead Friendly: Prep rolls a day ahead and pan-sear before serving.
• Swaps Welcome: Use Savoy or green cabbage if napa isn’t available.
• Serving Ideas: Pair with quinoa pilaf, pan-fried tofu, or crusty bread for a hearty meal.

---

🔢 Nutrition Info (Per Roll)

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 roll	122	4g	23g	2g	2g	3g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.