Name: Vegan Cabbage Rolls
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Vegan
Ingredients: 1 1/4 cups dry sushi rice (or any short-grain rice); 1 large napa cabbage; 1 tbsp oil, divided; 1 medium onion, diced; 3/4 tbsp fresh ginger, minced; 3 garlic cloves, minced; 1 medium carrot, diced; 2 medium bell peppers, diced; 8 white button mushrooms, diced; 2 tbsp tamari or coconut aminos; 1/2 tsp sea salt; 1/2 tsp ground black pepper; Sesame seeds, to garnish; 1 tsp oil (for sauce); 1/2 tbsp fresh ginger, minced (for sauce); 2 garlic cloves, minced (for sauce); 1 1/2 tbsp tamari or coconut aminos (for sauce); 1 tbsp rice vinegar; 3/4 tbsp maple syrup; 1/2 cup water; 1/2 tbsp cornstarch (slurry to thicken); Salt, pepper, red pepper flakes, smoked paprika — to taste; Optional: 1/2 cup firm tofu, crumbled; Optional: 2 tablespoons chopped scallions or fresh herbs; Optional: 1 tablespoon toasted sesame oil; Optional: 1/4 cup toasted nuts (pine nuts or chopped walnuts); Optional: A small drizzle of tahini or sprinkle of nutritional yeast when serving

Description

A nutritious, plant-forward meal that combines tender cabbage leaves with a flavorful rice and vegetable filling, topped with a savory tamari sauce.

Ingredients

Scale

1 1/4 cups dry sushi rice (or any short-grain rice)
1 large napa cabbage
1 tbsp oil, divided
1 medium onion, diced
3/4 tbsp fresh ginger, minced
3 garlic cloves, minced
1 medium carrot, diced
2 medium bell peppers, diced
8 white button mushrooms, diced
2 tbsp tamari or coconut aminos
1/2 tsp sea salt
1/2 tsp ground black pepper
Sesame seeds, to garnish
1 tsp oil (for sauce)
1/2 tbsp fresh ginger, minced (for sauce)
2 garlic cloves, minced (for sauce)
1 1/2 tbsp tamari or coconut aminos (for sauce)
1 tbsp rice vinegar
3/4 tbsp maple syrup
1/2 cup water
1/2 tbsp cornstarch (slurry to thicken)
Salt, pepper, red pepper flakes, smoked paprika — to taste
Optional: 1/2 cup firm tofu, crumbled
Optional: 2 tablespoons chopped scallions or fresh herbs
Optional: 1 tablespoon toasted sesame oil
Optional: 1/4 cup toasted nuts (pine nuts or chopped walnuts)
Optional: A small drizzle of tahini or sprinkle of nutritional yeast when serving

Instructions

Soak rice in cold water for 45–60 minutes, then cook until tender.
Core the cabbage and peel off whole leaves, blanch them for 2–3 minutes in boiling water, and transfer to ice water.
In a skillet, heat oil, sauté onion, ginger, and garlic until soft.
Add carrots, bell peppers, and mushrooms; cook until softened.
Stir in tamari, salt, pepper, and optional seasonings.
Combine cooked rice with vegetable mixture.
Fill and roll each cabbage leaf with about 2–3 tablespoons of filling.
Pan-sear rolls seam-side down until golden.
In a saucepan, cook sauce ingredients, whisking in cornstarch slurry to thicken.
Serve cabbage rolls with sauce and garnish with sesame seeds and herbs.

Notes

For extra protein, consider adding firm tofu to the filling. Pair these rolls with a crisp salad for a complete meal.

Prep Time: 60 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Vegan

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 6g
Sodium: 350mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 5g
Protein: 14g
Cholesterol: 0mg

Keywords: vegan, cabbage rolls, healthy, plant-based, meal prep