Vegan Cabbage Rolls | Asian-Inspired Wraps

ELAVEGAN.COM

These cabbage rolls are made up of tender cabbage leaves, stuffed with a rice and veggie filling, and served alongside a Chinese garlic sauce.

Plus, this recipe is super versatile, perfect for lunch, gluten-free, and naturally vegetarian and vegan!

ELAVEGAN.COM

WHAT YOU WILL NEED 

Soak the rice for 45-60 minutes before draining.

STEP 1

Cook it in a pan with water and salt until tender (usually 10-12 minutes).

STEP 2

Bring a large pot of water to boil and add 3-4 cabbage leaves, cooking them until just tender (2-3 minutes). Remove and place in a bowl of cold water, set aside, and repeat.

STEP 3

Chop the veggies. Heat oil in a skillet and sauté the onion, garlic, ginger, carrot, peppers, and mushroom for 3-4 minutes. Add the tamari and spices, then cook for a further 1-2 minutes.

STEP 4

Add the cooked rice to the skillet with the veggies and stir to combine, then remove from the heat. Taste and adjust seasonings if necessary.

STEP 5

For each cabbage leaf, spoon in around 1 ½-2 tbsps of filling. Then fold in the sides and the top over the filling and roll it into a neat parcel. Repeat this with the remaining cabbage rolls.

STEP 6

Add around 5 of the cabbage rolls to a large, oiled skillet and pan sear over medium heat for a few minutes on both sides, until golden brown.

STEP 7

Heat oil in a saucepan, and add the ginger, garlic, tamari, rice vinegar, and maple syrup. Mix water with cornstarch and pour it into the skillet. Add the spices and cook for a few more minutes.

STEP 8

ELAVEGAN.COM

Pour the sauce over the cabbage rolls, sprinkle with sesame seeds (and optionally spring onion), and enjoy!