Let’s talk Asian Stuffed Cabbage Rolls – you need to make them ok? That is all.
Honestly though, these feel ( and taste ) too good to be true. The dipping sauce will have you doing a little dance – and just wait until you hear the sizzle of each cabbage roll serving up a golden sear.
Yes, there is some prep, yes, there are some steps, but there are a few little tricks you can do with this one to keep it simple. Prep the brown rice and veggie mix the day before so all you have to do is roll and make the sauce come game-time! Or skip the rolling all together if it’s not your thing and just add the veggie rice mixture to some sautéed cabbage or on top of a salad. But don’t skip the sauce. She is worth a little whisking.
I can’t wait to see all of your variations !
This recipe was inspired by one of my favorite bloggers, Ela Vegan!
Equipment:
Saute Pan x 2
Sauce Pot / Rice Pot
Large Mixing Bowl
Cutting Board
Serves: 12-15 Cabbage Rolls
Brown Rice
1 cup brown rice
2 cups water
Pinch sea salt
1 tsp olive oil
Rinse your brown rice thoroughly with cold water. Add your water, sea salt and olive oil into a pot. Stir in your brown rice. Bring your rice to a boil. Cover with a lid and turn your burner to a low simmer. Check after 35 minutes. Once there is no more water in the pot, turn your burner off and let the rice “steam” for 10 minutes. Fluff with a fork when complete.
The Best Stir-Fry Sauce
Sauce:
½ cup vegetable broth
3 tbsp low sodium tamari
2 tbsp rice vinegar
2 tbsp water
1 tbsp maple syrup
1 tbsp coconut sugar
2 tsp sriracha ( optional )
¼ tsp smoked paprika
1 tbsp tapioca starch ( arrowroot should work too! )
In The Pan:
½ tbsp toasted sesame oil
2 garlic cloves, minced
2 tsp grated ginger ( from a ginger root)
Whisk ingredients from vegetable broth- smoked paprika in a large bowl. Once all combined, whisk in your tapioca starch, continuing until there are absolutely zero clumps.
Heat your sesame oil in a sauce or sauté pan over medium heat. Sauté your ginger and garlic for 30- 45 seconds, or until fragrant. Now add in your sauce mixture. Stir well. Bring the sauce to a boil and then immediately turn to a simmer. Simmer the sauce for 3-4 minutes, stirring frequently. Turn off the burner and continue to stir as it cools. This sauce will thicken considerably as it cools. You want to serve immediately for a drippy texture or see note below for making ahead of time! Store in a sealed container.
NOTE: if prepping the sauce ahead of time simply add back into your sauce pot with a dash or two of water. Warm the sauce and stir in the water to thin – keep adding water until you have reached desired consistency.
Cabbage Rolls:
1 large napa cabbage ( 12-15 leaves) – feel free to sub any cabbage here!
½ tbsp toasted sesame oil
1 small red onion, diced
2 tsp grated ginger root
2 garlic cloves, minced
1 large carrot, diced
1 large bell pepper, diced (or 2 small )
1 medium zucchini, diced
2 cups mushrooms, de stemmed and diced
1 tbsp low sodium tamari
1 tbsp coconut aminos ( sub tamari here )
2 cups brown rice ( cooled – from prep above )
½ tsp sea salt +
½ tsp pepper +
Sesame seeds for topping
For Pan Searing
You will need dash more oil in your sauté pan
Once you have chopped your vegetables and brown rice has been prepped, begin to prep your cabbage. Secure 10-15 solid leaves for wrapping, trimming the super thick parts off your stem ( but leaving room to roll. )
Add 3-4 cabbage leaves to a pot of boiling water. Allow them to soften for 2 minutes in the boiling water. Then transfer the leaves to a bowl of cold water for another minute. Remove the cabbage from the chilled water and onto your rolling service. Shaking off any excess water before laying down. Repeat this process until you have prepped all of your cabbage leaves.
Now time to prep the vegetables. Add your oil to a skillet and warm over medium heat. Add your onion, garlic, ginger, carrot, and pepper. Sauté for 2 minutes. Add your zucchini and mushrooms and sauté another 4-5 minutes. Stir in your tamari, salt, and pepper.
Now stir in your 2 cups brown rice. Taste and adjust seasonings – more salt, pepper, tamari, etc.
Begin to spoon 2 tbsp of your rice mixture into the wide end of each cabbage leaf. Sprinkle with sesame seeds.
First tuck in the sides and then roll your cabbage leaf over the filling. Continue to roll until no more stem – I always end up trimming a bit more of my thick stem off – you will feel when it is secure.
Repeat this process until you are out of cabbage leaves. Leftover filling can be used on salads or as a “fried rice” side dish.
Now time to pan sear your cabbage rolls.
Warm a dash oil in your pan over medium high heat and spread evenly around. Add 5 cabbage rolls at a time, searing each side for 3-4 minutes. Your cabbage rolls should have a nice char or golden sear on each side. Repeat for each cabbage roll.
To Serve:
Drizzle each seared cabbage roll with some of your sauce and sprinkle with sesame seeds. Serve with a small bowl of dipping sauce as well!
