Cabbage Rolls
A healthy and delicious vegan version of traditional cabbage rolls, made with short-grain rice, napa cabbage, and a flavorful vegetable filling. These fresh rolls are wrapped in cabbage leaves and served with a tangy sauce. Perfect for a hearty meal, they pack well in a bento box and are an excellent option for a PackedLunch or BentoBox. Consider serving these rolls with kimchi for a traditional Korean touch.
Details
- Author: CuisineSavvy
- Cuisine: Korean
- Course: Main
- Servings: 4
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Diet: Vegan
- Tags: Vegan, Gluten-Free, Healthy, BentoBox, PackedLunch
Nutritional Values
This dish is rich in fiber, vitamins, and minerals from the vegetables and cabbage. The fresh cabbage leaves provide a crisp texture, and the addition of kimchi offers probiotics for digestive health. The use of tamari keeps it gluten-free, and the maple syrup adds a touch of sweetness without refined sugars.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 250 kcal | -- |
| Total Fat | 8 g | -- |
| Saturated Fat | 1 g | -- |
| Monounsaturated Fat | -- | |
| Polyunsaturated Fat | -- | |
| Cholesterol | 0 mg | -- |
| Sodium | 300 mg | -- |
| Total Carbohydrate | -- | |
| Dietary Fiber | 5 g | -- |
| Total Sugars | 6 g | -- |
| Protein | 6 g | -- |
Ingredients
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 each of sea salt, ground pepper, 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, pepper, red pepper flakes, smoked paprika to taste.
Instructions
1. Cook the rice according to package instructions and set aside. 2. Carefully remove the cabbage leaves and blanch them in boiling water for 2-3 minutes until softened. Drain and set aside. 3. In a large pan, heat 1/2 tbsp oil and sauté the onion, ginger, and garlic until fragrant. Add the carrot, peppers, mushrooms, tamari, salt, pepper, onion powder, and red pepper flakes. Cook until the vegetables are tender. 4. Combine the cooked rice with the vegetable mixture. 5. Place a portion of the filling onto each cabbage leaf, roll up tightly, burrito style. 6. For the sauce, heat 1 tsp oil in a pan, add ginger and garlic, and sauté for a minute. Add tamari, rice vinegar, maple syrup, water, cornstarch, and seasonings. Cook until the sauce thickens. 7. Serve the cabbage rolls fresh, drizzled with the tangy sauce, and garnish with sesame seeds. 8. Enjoy with a side of kimchi for an added probiotic boost.
External Recipes
- Cabbage Rolls (Health Score: 80)
- Easy Vegan Kimchi (Health Score: 85)
Allergens
None
HealthScore: 80
The health score reflects the high fiber content, the use of whole foods, and the addition of probiotics from the kimchi. The dish is both hearty and health-promoting, suitable for a main meal.