Quick Description
These hearty cabbage rolls are filled with a savory mixture of sushi rice, veggies, and tamari, all wrapped in soft, tender cabbage leaves. A warm and satisfying meal perfect for lunch or dinner!
Servings & Timing
- Servings: 6-8 rolls (about 4 servings)
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
Ingredients List
For the Cabbage Rolls:
- 2.08 cups (416.67 g) dry sushi rice (or any short-grain rice)
- 1.67 large napa cabbage (10-12 leaves)
- 1.67 tbsp oil (divided)
- 1.67 medium onion, diced
- 1.25 tbsp ginger, minced
- 5 garlic cloves, minced
- 1.67 medium (200 g) carrot, diced
- 3.33 medium (116.67 g) peppers, diced
- 13.33 white button mushrooms, diced (canned or fresh)
- 3.33 tbsp tamari or coconut aminos
- 0.83 tsp sea salt
- 0.83 tsp ground pepper
- 0.83 tsp onion powder
- 0.42 tsp red pepper flakes (adjust to taste)
- Sesame seeds for garnish (optional)
Instructions
Step 1: Cook the Rice
- Soak the sushi rice in a bowl with plenty of water for 45-60 minutes. Drain it well.
- In a saucepan, cook the rice with water and a pinch of salt until tender, about 10-12 minutes. Set aside to cool.
Step 2: Cook the Veggies
- Bring a large pot of water to a boil. Add 3-4 cabbage leaves and cook for 2-3 minutes until softened.
- Remove the leaves and place them in a bowl of cold water to stop the cooking process. Set aside.
- Heat 1/2 tbsp of oil in a skillet and sauté the diced onion, ginger, garlic, carrot, peppers, and mushrooms for 3-4 minutes until softened.
- Add tamari and the spices (sea salt, pepper, onion powder, red pepper flakes) to the veggies. Cook for an additional 1-2 minutes. Remove from heat.
Step 3: Assemble the Rolls
- Add the cooked rice to the skillet with the veggies and stir to combine. Taste the mixture and adjust the seasoning if needed.
- Place one cabbage leaf on a plate and add about 1 1/2 – 2 tablespoons of the rice mixture in the center.
- Fold in the sides of the cabbage leaf and then fold over the top to form a neat roll. Repeat this process with the remaining cabbage leaves and filling.
Step 4: Serve
- Arrange the cabbage rolls on a serving platter.
- Garnish with sesame seeds if desired.
Additional Notes
- Storage: Store leftover cabbage rolls in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or on the stove.
- Make-Ahead: These rolls can be made ahead and stored in the fridge for 1-2 days before cooking. You can also freeze them for up to 3 months before cooking.
Dietary Info
- Vegan
- Gluten-Free (if using tamari)
- Low-Carb (depending on rice choice)
FAQs
Q: Can I use other types of rice?
Yes, you can use brown rice, jasmine rice, or basmati rice, but keep in mind that cooking times may vary depending on the type of rice used.
Q: Can I skip the mushrooms?
Absolutely! The mushrooms add a bit of texture and flavor, but if you’re not a fan, you can omit them or replace them with another vegetable, such as zucchini or eggplant.
Q: Can I make these ahead of time?
Yes, these cabbage rolls can be prepared and stored in the refrigerator for up to two days before baking. They can also be frozen before cooking. To freeze, place them on a baking sheet in a single layer, then transfer to a freezer bag once they’re frozen.
Personal Story
I love making these cabbage rolls because they remind me of my family’s comforting meals growing up. They’re so versatile and can easily be adjusted to your personal taste preferences. Plus, they’re a great make-ahead meal, which makes life so much easier during busy weeks.
Call-to-Action
Give these healthy and flavorful cabbage rolls a try the next time you need a satisfying meal. Whether you’re cooking for yourself or your family, they’re a great option for a wholesome, veggie-packed dinner!
