If you’re a fan of stuffed cabbage but looking for a fresh, plant-based take, these Vegan Cabbage Rolls are for you! Filled with a hearty mix of sushi rice, sautéed vegetables, and flavorful spices, each roll is pan-seared to perfection for a slight crispness. The star of the dish? A rich Chinese brown garlic sauce that adds depth and umami to every bite. Not only is this dish completely vegan and gluten-free, but it’s also incredibly versatile—swap out veggies, adjust the seasoning, or add a protein of choice for your perfect roll. Whether served as an appetizer, a light meal, or part of an Asian-inspired feast, these cabbage rolls are sure to be a hit at the dinner table!
Full recipe:
Ingredients:
For the 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 carrot, diced
- 2 medium peppers, diced
- 8 white button mushrooms, diced (or canned)
- 2 tbsp tamari or coconut aminos
- ½ tsp sea salt
- ½ tsp ground black pepper
- ½ tsp onion powder
- ¼ tsp red pepper flakes (or to taste)
- Sesame seeds for garnish
For the Sauce:
- 1 tsp sesame oil
- 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, and smoked paprika to taste
Directions:
- Cook the Rice: Soak the sushi rice in water for 45-60 minutes, then drain. Cook it in a saucepan with water and salt until tender (about 10-12 minutes).
- Prepare the Cabbage: Bring a large pot of water to boil. Add 3-4 napa cabbage leaves at a time and cook for 2-3 minutes until softened. Remove and place in a bowl of cold water. Repeat with remaining leaves.
- Sauté the Veggies: Heat ½ tbsp oil in a skillet. Sauté the onion, ginger, garlic, carrot, peppers, and mushrooms for 3-4 minutes. Add tamari and spices, then cook for 1-2 more minutes.
- Assemble the Rolls: Mix the cooked rice with the sautéed veggies. Place 1 ½ – 2 tbsp of filling in each cabbage leaf, fold in the sides, and roll into a neat parcel (like a burrito).
- Pan-Sear the Rolls: Heat the remaining ½ tbsp of oil in a skillet. Add 5 cabbage rolls at a time and pan-sear for a few minutes on both sides until golden brown.
- Make the Sauce: Heat oil in a saucepan, then add ginger, garlic, tamari, rice vinegar, and maple syrup. Cook for 1-2 minutes. Mix water with cornstarch to create a slurry, then add it to the saucepan. Stir until thickened.
- Serve: Pour the sauce over the cabbage rolls and garnish with sesame seeds.
Prep Time: 45 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 15 minutes
Kcal: 122 kcal per roll | Servings: Makes 10-12 rolls
Asian-Inspired Vegan Cabbage Rolls: A Delicious & Nutritious Twist on a Classic Dish
Stuffed cabbage rolls are a beloved dish across the globe, with variations found in Eastern Europe, the Middle East, and Asia. Traditionally, they contain meat and are simmered in tomato-based sauces or broth. However, this Asian-inspired vegan version swaps out meat for a hearty, flavor-packed filling made with sushi rice, sautéed vegetables, and a blend of umami-rich seasonings. Instead of baking, these rolls are pan-seared to achieve a lightly crispy texture before being smothered in a savory Chinese brown garlic sauce. This recipe is a perfect balance of health, flavor, and simplicity—great for meal prep, weeknight dinners, or even special occasions. Whether you’re new to vegan cooking or looking to expand your plant-based repertoire, these cabbage rolls are guaranteed to impress.
The Origins and Inspiration Behind Vegan Cabbage Rolls
Stuffed cabbage rolls have deep culinary roots worldwide. In Germany, they are called “Kohlrouladen”, in Poland “Gołąbki”, and in Russia “Golubtsy”—each with its own spin, usually filled with minced meat and rice, then slow-cooked in sauce. In the Middle East, “Malfouf” is a popular version, often stuffed with rice, lamb, and warm spices. For this vegan-friendly adaptation, we took inspiration from Asian flavors, using napa cabbage instead of green cabbage and stuffing the rolls with a vibrant combination of sushi rice, mushrooms, carrots, and peppers. These rolls are then pan-seared and finished with a rich, slightly sweet, and savory garlic sauce that enhances the flavors beautifully. This version is not only plant-based but also gluten-free, high in fiber, and packed with antioxidants, making it a healthy alternative without compromising on taste.
Why These Vegan Cabbage Rolls Are the Best
There are countless cabbage roll recipes out there, but here’s why this Asian-inspired version stands out:
1. Fully Vegan & Nutrient-Rich
Unlike traditional cabbage rolls that contain meat, these are completely plant-based, making them lighter and more digestible. They provide:
- High fiber content from cabbage and veggies, aiding digestion
- Plant-based protein from mushrooms and sushi rice
- Essential vitamins and minerals like Vitamin C, iron, and potassium
2. Packed with Asian-Inspired Flavors
Each bite bursts with a medley of textures and flavors:
- Sushi rice gives a tender, slightly sticky bite
- Mushrooms add umami without the need for meat
- Garlic, ginger, and tamari create a deep, savory taste
- Chinese brown garlic sauce ties everything together with a rich and aromatic finish
3. Naturally Gluten-Free & Allergy-Friendly
Many stuffed cabbage roll recipes use breadcrumbs or wheat-based sauces, but this version is made with gluten-free tamari or coconut aminos. It’s also soy-free if you swap tamari for coconut aminos!
4. Meal-Prep Friendly & Freezer-Friendly
- Make a large batch and freeze for up to two months
- Simply reheat by pan-frying, steaming, or baking
- Perfect for quick lunches, dinners, or meal prepping
Health Benefits of Cabbage and the Key Ingredients
This recipe is not only delicious but also full of health benefits. Here’s why each ingredient makes a difference:
1. Napa Cabbage: The Perfect Wrap & Nutritional Powerhouse
Napa cabbage is softer and more pliable than regular green cabbage, making it perfect for rolling without breaking. Plus, it’s:
- Low in calories but packed with fiber, which aids digestion
- Rich in antioxidants like Vitamin C and beta-carotene, which boost immunity
- A good source of folate, which is essential for brain health and energy
2. Sushi Rice: The Secret to Perfect Texture
Using short-grain sushi rice instead of long-grain rice makes the filling slightly sticky, which helps the rolls hold their shape. It’s also:
- Easier to digest than brown rice
- A great source of complex carbohydrates for sustained energy
3. Mushrooms: A Plant-Based Umami Booster
Mushrooms add a meaty texture and deep umami flavor. They are also:
- Rich in antioxidants like selenium, which support the immune system
- A good source of plant-based protein and fiber
4. Tamari & Garlic Sauce: The Flavor Enhancer
The Chinese brown garlic sauce made with tamari, ginger, and garlic gives the dish a deep, bold taste. Garlic is also well-known for its:
- Anti-inflammatory and immune-boosting properties
- Ability to support heart health
How to Serve These Vegan Cabbage Rolls
These rolls are delicious on their own, but if you’re looking to make a full meal, here are some great pairing ideas:
- With Rice or Quinoa: Serve alongside steamed jasmine rice or quinoa pilaf for an extra dose of whole grains.
- With Stir-Fried Vegetables: A side of garlic green beans or bok choy stir-fry adds freshness and crunch.
- As a Side Dish: These cabbage rolls work great as an appetizer or a side to a hearty soup like miso soup or Thai coconut soup.
- With a Crunchy Salad: Try a sesame cucumber salad or Asian slaw for a refreshing contrast.
Tips for Perfect Vegan Cabbage Rolls
- Choose the Right Cabbage: Napa cabbage is the easiest to roll, but Savoy or green cabbage works too.
- Blanch the Leaves Just Right: Don’t overcook them—2-3 minutes in hot water is enough to soften them for rolling.
- Use Sticky Rice: Sushi rice helps keep the filling together and makes rolling easier.
- Don’t Overfill: Use 1 ½ – 2 tbsp of filling per leaf to prevent them from breaking.
- Sear for Extra Flavor: Pan-searing adds a nice golden crust and locks in the flavors before adding the sauce.
Frequently Asked Questions
1. Can I use a different type of rice?
Yes! While sushi rice works best, jasmine rice, quinoa, or even brown rice can be used. Just note that brown rice won’t be as sticky.
2. Can I make these ahead of time?
Absolutely! You can assemble the rolls up to 24 hours in advance and keep them in the fridge.
3. Can I freeze these cabbage rolls?
Yes! Freeze the uncooked rolls on a tray until firm, then transfer them to a freezer-safe bag. They’ll last for up to 2 months. Thaw in the fridge before cooking.
4. How do I reheat leftovers?
You can pan-fry, steam, or bake them at 360°F (180°C) for 10-15 minutes until heated through.
Conclusion
These Asian-inspired Vegan Cabbage Rolls are a flavorful, nutritious, and satisfying meal that proves plant-based cooking can be just as hearty and delicious as traditional dishes. The combination of soft napa cabbage, a savory rice and vegetable filling, and the rich garlic sauce makes this a must-try recipe. Whether you’re serving them for a cozy dinner, meal prepping for the week, or impressing guests at a gathering, these stuffed cabbage rolls will be a crowd favorite. Try them today and enjoy a healthy twist on a classic dish!
