🍽️ Mains

Savory vegan Napa cabbage rolls

Enjoy a fresh, healthy and flavorful meal with savory vegan Napa cabbage Rolls! Tender Napa cabbage leaves encase a savory filling made from a mixture of rice, chopped mushrooms, carrots, and aromatic spices. These rolls are then steamed until perfectly cooked and drizzled with a special soy-based sauce that is sweet, savory, and slightly spicy. The combination of the soft texture of cabbage with dense filling and a pleasing sauce makes this dish an elegant choice for family dinners, pasta dishes, Or as a filling but light main dish. Perfect for vegetable lovers and those looking for a healthy and delicious alternative.

Shared by Lea

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Time

60 min

Serves

Difficulty

medium

🛒 Ingredients

#For the cabbage group:
One medium-sized napa cabbage (about 12 to 15 outer leaves)
One cup of cooked white rice
150 grams of mushrooms (e.g., cremini, white button), finely chopped
One medium carrot, coarsely grated
1/2 red bell pepper, finely chopped
1/2 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons soy sauce
1 tablespoon sesame oil
One teaspoon of grated ginger
Salt and black pepper to taste
#For the sauce (optional)
2 tablespoons soy sauce
One tablespoon of rice vinegar
One tablespoon of maple or agave syrup
1/2 teaspoon sesame oil
1/2 teaspoon grated garlic
A pinch of chili powder or chili flakes (optional, for spiciness)
1/4 cup water (to dilute)
#For garnish:
Roasted sesame seeds
Chopped spring onions

👩‍🍳 Instructions

1
Prepare the cabbage leaves: bring water to a boil in a large saucepan. Boil the cabbage leaves one by one for 1 to 2 minutes until they wilt and are easy to fold. Remove and drain.
2
Cut off the thick part of the leaf veins to make it easier to roll (save the remaining leaf veins to put on the bottom of the steamer to prevent burning).
3
Prepare the filling: heat 1 tablespoon of vegetable oil in a frying pan. Saute the onions and garlic until fragrant.
4
Add the chopped mushrooms, grated carrots, and red bell peppers. Sauté until the vegetables are wilted and slightly browned.
5
Combine the stir-fried vegetables with the cooked rice, soy sauce, sesame oil, grated ginger, salt, and black pepper. Stir well.
6
Roll the cabbage: Take a boiled cabbage leaf. Place about 2 to 3 tablespoons of filling in the center of the bottom of the leaf.
7
Fold the left and right sides of the leaf towards the center then roll from bottom to top tightly to form a roll. Do this until all the leaves and filling are used up.
8
Steam the cabbage rolls: Prepare a steamer. Place the remaining cabbage leaves on the bottom of the steamer (or line with parchment paper) to prevent the rolls from sticking.
9
Arrange the napa cabbage rolls in the steamer. Steam for 15 to 20 minutes until fully cooked and the cabbage is very soft.
10
Make the sauce:While the cabbage is steaming, combine all the sauce ingredients in a small bowl. Stir well until the sugar dissolves.
11
If you like, this sauce can be cooked briefly in a small saucepan until slightly thickened, or served immediately.
12
Serve: Arrange the cooked cabbage rolls on a Hajj plate.
13
Pour over the prepared sauce.
14
Sprinkle with toasted sesame seeds and chopped spring onions. Your special dish is ready to be enjoyed!