Stuffed Cabbage Rolls

These easy savoury & low card pan-fried cabbage rolls are stuffed with a vegetable & tofu filling, doused in a spicy asian-style sauce. Delectable!

Prep Time15minutes mins

Cook Time25minutes mins

Total Time40minutes mins

Course: Main Course, Side Dish

Cuisine: Chinese, Fusion

Keyword: cabbage, dumplings

Servings: 3

Ingredients

Cabbage Rolls

  • 1 head napa cabbage or chinese cabbage
  • water to steam or boil

Filling

  • 1 small carrot
  • 6 shitake mushrooms
  • 2 stalks spring onions
  • 200 g extra firm tofu
  • 200 g brown rice
  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tsp 5-spice

Sauce

  • 1-2 tsp chili oil
  • 1 tsp vegan oyster sauce
  • 1 tsp light soy sauce
  • 1 tsp mushroom seasoning
  • 1 tsp corn starch +1/4 cup water

Instructions

  • In a wok or skillet, heat sesame oil over medium heat.
  • Add carrots, mushrooms, crumbled tofu and spring onions. Saute until vegetables are tender.
  • Add in brown rice. Add soy sauce, 5-spice and salt (if needed) to the filling. Mix well.
  • Separate the Napa cabbage leaves and blanch them in boiling water for 1-2 minutes. Remove and set aside to cool.
  • Cut the end of the cabbage leaf. Place a spoonful of the filling in the centre of the leaf.
  • Fold the sides of the leaf over the filling, then roll it up from the bottom, creating a tight bundle.
  • Repeat with the remaining leaves and filling.
  • Panfry the cabbage rolls in some olive oil until lightly brown. Arrange the cabbage rolls on a serving platter.
  • Mix the ingredients needed for the sauce over the pan and stir until it thickens.
  • Pour it over the cabbage rolls, you can have this on its own or serve it with rice. Enjoy!

Nutrition Information (per serving)

  • Calories: 250 kcal
  • Carbohydrates: 30g
  • Protein: 8g
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Sodium: 600mg
  • Potassium: 500mg
  • Fiber: 5g
  • Sugar: 5g
  • Vitamin A: 4500 IU
  • Vitamin C: 50 mg
  • Calcium: 120 mg
  • Iron: 2.5 mg

Tips for Best Results

  1. Selecting Cabbage: Choose fresh, large napa cabbage leaves for easier rolling. Smaller leaves can be used for mini rolls.
  2. Prepping Tofu: For a firmer texture, press the tofu for 15 minutes before crumbling to remove excess water.
  3. Adding Protein: To increase protein content, you can add cooked lentils or chickpeas to the filling.
  4. Adjusting Spice Level: Adjust the amount of chili oil based on your heat preference. For a milder sauce, use less chili oil.
  5. Alternative Fillings: Feel free to add other vegetables like bell peppers, zucchini, or corn for a different texture and flavor.

These cabbage rolls are not only healthy and low in carbs but also packed with flavor. Perfect for a vegan and paleo-friendly meal, they are sure to impress your guests and satisfy your taste buds!