Homemade Vegan Cabbage Rolls
Ingredients
Cabbage rolls
- 1 1/4 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
- 3/4 tbsp ginger minced
- 3 garlic cloves minced
- 1 medium (120 g) carrot diced
- 2 medium (70 g) peppers diced
- 8 white button mushrooms diced (I used canned)
- 2 tbsp tamari or coconut aminos
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
- 1/2 tsp onion powder
- 1/4 tsp red pepper flakes or to taste
- Sesame seeds to garnish
Sauce
- 1 tsp oil e.g. sesame oil
- 1/2 tbsp ginger minced
- 2 garlic cloves minced
- 1 1/2 tbsp tamari or coconut aminos
- 1 tbsp rice vinegar
- 3/4 tbsp maple syrup
- 1/2 cup (120 ml) water
- 1/2 tbsp cornstarch
- Salt to taste
- Pepper to taste
- Red pepper flakes to taste
- Smoked paprika to taste
Preparation
Cook the rice according to package instructions until tender.
Heat part of the oil in a skillet over medium heat and sauté the onion, ginger, and garlic until fragrant and softened.
Add the carrot, peppers, and mushrooms to the skillet and cook until the vegetables are tender.
Stir in the tamari, sea salt, ground pepper, onion powder, and red pepper flakes, then mix in the cooked rice to create the filling.
Blanch the napa cabbage leaves in boiling water for a few minutes until pliable, then drain and cool.
Stuff each cabbage leaf with the rice and vegetable mixture, then roll them up securely.
For the sauce, heat the remaining oil in a pan and sauté the ginger and garlic until aromatic.
Add the tamari, rice vinegar, maple syrup, water, and cornstarch to the sauce pan, whisking until the mixture thickens.
Season the sauce with salt, pepper, red pepper flakes, and smoked paprika to taste.
Place the stuffed cabbage rolls in a baking dish or pot, pour the sauce over them, and bake or simmer until heated through and flavors meld.
Garnish the finished rolls with sesame seeds before serving.
