Description
These vegan cabbage rolls feature a savory filling of vegetables and tofu in an Asian inspired sauce. This recipe delivers a healthy and satisfying plant based dinner.
Ingredients
- 1 large green cabbage (about 2 pounds)
- 1 tablespoon neutral cooking oil
- 1 cup finely diced carrots
- 1 cup finely diced mushrooms
- 1 cup finely diced red bell pepper
- 8 ounces extra firm tofu pressed and crumbled
- 3 green onions thinly sliced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 3 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon toasted sesame oil
- 2 tablespoons water
- 1 teaspoon cornstarch
- 1 tablespoon sesame seeds (for serving)
Instructions
- Bring a large pot of water to a gentle boil.
- Carefully remove the core from the cabbage and submerge the head in the water for 3 to 4 minutes until outer leaves soften.
- Peel off 12 large leaves and set aside to cool.
- Heat oil in a large skillet over medium heat.
- Add carrots, mushrooms, and bell pepper and cook for 4 minutes until softened.
- Add tofu, green onions, garlic, and ginger and cook for 2 minutes, stirring often.
- Whisk all sauce ingredients (soy sauce, rice vinegar, maple syrup, sesame oil, water, and cornstarch) in a small bowl until smooth.
- Pour half of the sauce into the skillet and cook for 1 minute until the mixture is cohesive.
- Place 2 to 3 tablespoons of filling onto each cabbage leaf, fold in the sides, and roll tightly.
- Arrange rolls seam side down in a wide skillet or steamer.
- Pour remaining sauce over the rolls, cover, and cook over medium low heat for 8 to 10 minutes until heated through.
- Sprinkle with sesame seeds and serve warm.
Notes
- Pressing the tofu removes excess water, resulting in a better filling texture.
- Use low sodium soy sauce to control the salt content.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling and Steaming/Simmering
- Cuisine: Asian Inspired