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Asian Cabbage Rolls

Catherine
These Asian Cabbage Rolls have a savoury, plant-based filling, wrapped around sweet napa cabbage, with a umami, soy sauce glaze.
Prep Time 45 minutes
Cook Time 3 minutes
Total Time 45 minutes
Course Main Course
Cuisine Chinese
Servings 6 people

Ingredients
  

  • 20 leaves napa cabbage

Cabbage roll filling

  • 3 cloves garlic minced
  • 1 medium carrot diced
  • 4 pieces dried shiitake mushroom 60 g, re-hydrated, diced
  • 2 stalks green onion sliced
  • 1 pack firm tofu 454 g
  • 1 cup short/medium grain rice cooked
  • 1 tsp roasted sesame oil

Cornstarch slurry

  • 2 tbsp mushroom water
  • 1 tbsp soy
  • 1 tbsp cornstarch

Soy sauce glaze

  • 1 cup mushroom water
  • ¼ cup soy sauce
  • 2 tsp white granulated sugar
  • ½ tsp garlic powder
  • 2 tbsp cornstarch
  • 1 tsp roasted sesame seeds optional

Instructions
 

Prepare the cabbage leaves

  • Boil the cabbage leaves in water for 20 seconds. Transfer cooked leaves to ice bath. Remove from ice bath and pat dry.

Cook the filling

  • To a wok on medium heat, drizzle in some oil, and sauté the garlic and green onion for 30 seconds.
  • Add in carrots and mushrooms and sauté for 2 minute.
  • Crumble tofu into wok and sauté for 1 minute.
  • Pour in cornstarch slurry and mix with other ingredients for 10 seconds.
  • Add rice into wok and stir fry for 30 seconds.
  • Remove from heat and mix in sesame oil.

Wrap the cabbage rolls

  • Chop 2 inches from bottom of cabbage leaf stem. Place 2 tbsp of filling 2 inches above the base of leaf (Note 1).
  • Roll the bottom portion of the cabbage up and over the filling, and continue to roll 1 to 2 revolutions, until you reach the green leafy part of cabbage.
  • Bring the right side of the leaf to the left, and the left leaf to the right. Roll it up once more and you have your cabbage roll (Note 2).

Make soy sauce glaze and serve

  • Add the ingredients to a saucepan with the heat OFF. Whisk until cornstarch is dissolved.
  • Turn the heat ON to medium-high, whisking constantly for 10 mins until thickened. Mix in roasted sesame seeds.
  • Drizzle sauce on top of the cabbage rolls and serve immediately.

Video

Notes

  1. You may mould the filling into a compact shape with wet hands.
  2. You may sear them on a hot pan for a couple of seconds. But, in my opinion, it ruins the green colour of the cabbage.
 
This recipe makes 20 Asian Cabbage rolls.
Keywords cabbage, plant-based, rolls, tofu, vegan