Ingredients
— The Cabbage —
1 large head of Napa cabbage or Savoy cabbage (about 10-12 large leaves)
— The Vegan Filling —
1 block (14 oz) extra-firm tofu, pressed and crumbled (or 1.5 cups cooked brown rice)
1 tablespoon toasted sesame oil
1 cup fresh shiitake mushrooms, finely chopped
1 cup matchstick carrots (or finely diced)
1/2 cup water chestnuts, finely chopped
3 green onions (scallions), thinly sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons soy sauce or tamari (gluten-free)
1 tablespoon rice vinegar
1 teaspoon maple syrup or coconut sugar
— Savory Glaze / Dipping Sauce —
3 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon chili garlic sauce (optional, for heat)
1 teaspoon toasted sesame seeds
Instructions
1. **Prepare the Cabbage:** Bring a large pot of water to a boil. Carefully peel 10-12 large leaves off the cabbage head. Blanch the leaves in the boiling water for 2-3 minutes until soft and pliable. Remove and immediately plunge into a bowl of ice water. Drain, pat dry, and use a knife to shave down the thick white stem on the back of each leaf so they roll easily.
2. **Sauté the Aromatics:** Heat the sesame oil in a large skillet or wok over medium-high heat. Add the mushrooms and cook for 3-4 minutes until they release their moisture. Add the carrots, water chestnuts, garlic, ginger, and half of the green onions. Sauté for another 2 minutes until fragrant.
3. **Mix the Filling:** Stir the crumbled tofu (or rice), soy sauce, rice vinegar, and maple syrup into the skillet. Cook for 3-5 minutes, allowing the tofu to absorb all the rich Asian flavors. Remove from heat and let cool slightly.
4. **Assemble the Rolls:** Lay a blanched cabbage leaf flat on your cutting board. Place 2-3 tablespoons of the tofu-mushroom filling near the bottom (stem end) of the leaf. Fold the bottom over the filling, fold in the sides, and roll up tightly like a burrito.
5. **Cook the Rolls:** *To Steam:* Place the rolls seam-side down in a steamer basket over boiling water and steam for 8-10 minutes. *To Bake:* Place seam-side down in a lightly oiled baking dish, cover tightly with foil, and bake at 375°F (190°C) for 15-20 minutes.
6. **Make the Sauce:** While the rolls cook, whisk together the dipping sauce ingredients (soy sauce, rice vinegar, sesame oil, chili garlic sauce, and sesame seeds) in a small bowl.
7. **Serve:** Garnish the hot cabbage rolls with the remaining green onions and serve immediately with the savory dipping sauce on the side.
Notes
Gluten-Free: To ensure this recipe is 100% gluten-free, be sure to use tamari instead of regular soy sauce.
Prep Ahead: You can blanch the cabbage leaves and make the filling up to 2 days in advance. Store them separately in the refrigerator, then simply assemble and steam/bake when you are ready to eat.
Filling Variations: Feel free to swap the tofu for cooked quinoa, edamame, or plant-based ground ‘meat’. Adding chopped bok choy or bamboo shoots also adds great texture!
Storage: Leftover rolls can be stored in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or a steamer basket.
- Prep Time: 25
- Cook Time: 20
- Category: Main Course
- Method: Steamed
- Cuisine: Asian