Vegan Cabbage Rolls

Description

These Vegan Cabbage Rolls are a delightful and hearty dish, packed with a flavorful mixture of rice, vegetables, and seasonings, all wrapped in tender napa cabbage leaves and served with a savory sauce. Perfect for a satisfying meal, these rolls are both nutritious and delicious.

Ingredients

Cabbage Rolls

• 2.08 cups (416.67 g) dry sushi rice or any short-grain rice
• 1.67 large napa cabbage (10-12 leaves)
• 1.67 tbsp oil, divided
• 1.67 medium onion, diced
• 1.25 tbsp ginger, minced
• 5 garlic cloves, minced
• 1.67 medium (200 g) carrot, diced
• 3.33 medium (116.67 g) bell peppers, diced
• 13.33 white button mushrooms, diced (canned or fresh)
• 3.33 tbsp tamari or coconut aminos
• 0.83 tsp each of sea salt, ground pepper, onion powder
• 0.42 tsp red pepper flakes, or to taste
• Sesame seeds, to garnish

Sauce

• 1.67 tsp oil (e.g., sesame oil)
• 0.83 tbsp ginger, minced
• 3.33 garlic cloves, minced
• 2.5 tbsp tamari or coconut aminos
• 1.67 tbsp rice vinegar
• 1.25 tbsp maple syrup
• 0.83 cup (200 ml) water
• 0.83 tbsp cornstarch
• Salt, pepper, red pepper flakes, smoked paprika to taste

Instructions

Cook the Rice

1. Soak the sushi rice in a bowl with plenty of water for about 45-60 minutes, then drain.
2. Cook the rice with the mentioned amount of water and some salt in a saucepan until tender, about 10-12 minutes.

Prepare the Cabbage

3. Bring a large pot of water to a boil. Add 3-4 cabbage leaves at a time and cook for 2-3 minutes until softened.
4. Place the cooked leaves into a bowl with cold water, then set aside. Repeat with the remaining leaves.

Cook the Veggies

5. Heat 1/2 tbsp oil in a skillet. Add the onion, ginger, garlic, carrot, peppers, and mushrooms. Sauté for 3-4 minutes.
6. Add tamari and all spices. Cook for an additional 1-2 minutes.

Assemble the Rolls

7. Once the rice is cooked, add it to the skillet with the veggies and stir to combine. Taste the mixture and adjust seasonings if needed.
8. Place a cabbage leaf on a plate. Add about 1 1/2 – 2 tablespoons of the rice mixture in the middle. Fold in the sides and the top over the filling and roll it up. Place it on a plate. Repeat with the remaining leaves.

Pan Sear the Rolls

9. Heat 1/2 tbsp oil in a skillet. Once hot, add 5 cabbage rolls at a time. Pan sear for a few minutes on both sides until golden brown.

Make the Sauce

10. Heat oil in a saucepan. Add ginger and garlic, and sauté for 1-2 minutes.
11. Add tamari, rice vinegar, and maple syrup. Cook for about 1-2 minutes.
12. Mix the water with cornstarch to make a slurry and pour it into the saucepan. Add the spices and cook the sauce for a few more minutes until thickened.

Serve

13. Pour the sauce over the cabbage rolls and garnish with sesame seeds. Enjoy!

How to Freeze Vegan Cabbage Rolls

1. Before Freezing: Allow the cabbage rolls to cool completely.
2. Wrap: Wrap each roll tightly in plastic wrap or foil.
3. Store: Place the wrapped rolls in a freezer-safe bag or container.
4. Freeze: Freeze for up to 3 months.
5. Reheat: To reheat, thaw in the refrigerator overnight and warm in a skillet or microwave until heated through.

Nutrition Facts (per serving)

• Calories: 220
• Total Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 650mg
• Total Carbohydrates: 38g
• Dietary Fiber: 5g
• Sugars: 4g
• Protein: 6g

Serving Suggestions

• Main Course: Serve with a side of steamed vegetables or a fresh green salad.
• Appetizer: Serve smaller rolls as an appetizer at your next dinner party.
• Leftovers: Enjoy the rolls cold or reheat them for a quick and easy meal.