Description
Polish-inspired vegan cabbage rolls celebrate hearty plant-based comfort wrapped in tender cabbage leaves. Savory rice, mushrooms, and herbs create a satisfying Mediterranean-style meal that connects culinary tradition with modern wellness.
Ingredients
Scale
Main Ingredients:
- 1 large napa cabbage (10–12 leaves)
- 1 ¼ cups (250 g) dry sushi rice or any short-grain rice
- 8 white button mushrooms, diced (canned or fresh)
- 1 medium (120 g) carrot, diced
- 2 medium (70 g) peppers, diced
Aromatics and Seasonings:
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons tamari or coconut aminos
- ½ teaspoon sea salt
- ½ teaspoon ground pepper
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes, or to taste
- Sesame seeds, to garnish
Sauce Ingredients:
- 1 teaspoon oil (e.g., sesame oil)
- ½ tablespoon ginger, minced
- 2 garlic cloves, minced
- 1 ½ tablespoons tamari or coconut aminos
- 1 tablespoon rice vinegar
- ¾ tablespoon maple syrup
- ½ cup (120 ml) water
- ½ tablespoon cornstarch
- Salt, pepper, red pepper flakes, smoked paprika, to taste
Instructions
- Rinse sushi rice thoroughly, then submerge in water for an hour. Drain and transfer to a saucepan with water and salt, simmering until tender and fluffy.
- Fill a large pot with boiling water. Gently immerse cabbage leaves, allowing them to soften for 2-3 minutes. Transfer to an ice bath to halt cooking, then drain and set aside.
- Warm oil in a skillet over medium heat. Sauté onions, ginger, garlic, carrots, peppers, and mushrooms until they become fragrant and slightly translucent.
- Add tamari and selected spices to the vegetable mixture, stirring to distribute flavors evenly. Cook for an additional minute.
- Incorporate cooked rice into the vegetable medley, mixing thoroughly to create a uniform filling.
- Position a softened cabbage leaf flat. Spoon rice mixture into the center, carefully folding edges inward and rolling tightly to create a compact parcel.
- Heat oil in a skillet. Carefully place rolled cabbage bundles, searing each side until a golden-brown crust develops.
- Prepare sauce by sautéing ginger and garlic in oil. Introduce tamari, rice vinegar, and maple syrup, allowing flavors to meld.
- Create a cornstarch slurry, then blend into the sauce. Simmer until the mixture thickens and becomes glossy.
- Plate cabbage rolls, drizzle with prepared sauce, and sprinkle sesame seeds for a final flourish.
Notes
- Crafting these rolls requires patience and love, transforming simple ingredients into a delightful vegan feast.
- Soaking rice helps achieve perfect texture, while gentle cabbage leaf preparation ensures soft, pliable wrappings.
- Layering flavors through careful sautéing and seasoning creates a mouthwatering harmony of tastes that’ll surprise even meat-lovers.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch, Snacks
- Method: Sautéing
- Cuisine: Eastern European
Nutrition
- Serving Size: 4
- Calories: 220
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg