Napa Cabbage Rolls

Rating: 5.00
(1)

Wrapped in tender cabbage leaves and served with a savory sauce, these Tofu and Vegetable Cabbage Rolls are a perfect blend of simplicity and taste. Inspired by the classic Chinese steamed cabbage rolls, this dish offers a delightful mix of finely chopped vegetables and tofu, making it not only visually appealing but also a great low-carb option.

Step 1: Prepare the Filling

  • Start with the Base: Heat a pan over medium heat. The key here is to get the temperature just right to sauté without burning.
  • Sauté the Veggies: Add finely chopped carrots and spring onions to the pan. Stir them around for a bit until they soften and release their aromas. This is where the flavors start to build.
  • Add Mushrooms: Introduce finely chopped mushrooms into the mix. Watch as they shrink and blend with the other veggies.
  • Crumble in Tofu: Now, for the star of the filling – crumble in a block of firm tofu. It’s a fantastic meat substitute and absorbs the flavors beautifully.
  • Mix in the Rice and Seasonings: Stir in cooked rice, which adds substance and texture. Follow this with a splash of rice vinegar and soy sauce for that umami and a hint of tanginess.
  • Thicken with Corn Starch: Finally, sprinkle corn starch over the mixture. Stir well and cook for another 1-2 minutes. This not only thickens the filling but also binds everything together.

Step 2: Prepare the Cabbage Leaves

  • Boil Water: Bring a large pot of water to a boil. You need enough water to submerge the cabbage leaves fully.
  • Blanch the Leaves: Place Napa cabbage leaves in the boiling water. Blanch them for about 1 minute. They should be soft enough to roll without tearing.
  • Drain and Dry: Take the leaves out, drain them, and gently pat them dry. Be careful as they are quite delicate when wet.

Step 3: Assemble the Rolls

  • Add Filling to Leaves: Lay out a cabbage leaf on a flat surface. Spoon a portion of the filling onto the center of the leaf.
  • Fold and Roll: Neatly fold the sides of the leaf over the filling, then roll it up from one end to the other. It should look like a small, stuffed parcel.

Step 4: Cook the Rolls

  • Pan-Fry to Perfection: Heat a little oil in a pan. Place the rolls seam side down and pan-fry until they turn a lovely golden brown on both sides.

Step 5: Prepare the Sauce

  • Mix It Up: In a bowl, combine soy sauce, chilli oil, Sriracha, and oyster sauce. Adjust the proportions to suit your taste. The sauce should be a harmonious blend of spicy, sweet, and savory.

Serve and Enjoy!

  • Presentation is Key: Arrange the cooked cabbage rolls on a serving plate.

Drizzle with Sauce: Generously drizzle the sauce over the warm cabbage rolls. This adds an extra layer of flavor that complements the rolls beautifully.

Nappa Cabbage Rolls

Nappa Cabbage Rolls

5 from 1 vote
This recipe is for flavorful tofu and vegetable-stuffed Napa cabbage rolls, complemented by a spicy and savory sauce. It’s a perfect blend of fresh vegetables and tofu, wrapped in tender cabbage leaves, making it a wholesome and satisfying meal.
Servings 8
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Equipment

  • Large pan for sautéing
  • Large pot for blanching cabbage
  • Mixing bowls

Ingredients
  

For the Filling:

  • 1 carrot finely chopped
  • 3 spring onions finely sliced
  • 4 mushrooms finely chopped
  • 1 block of firm tofu crumbled
  • 4 tablespoons cooked rice
  • 1 tablespoon rice vinegar
  • 3 tablespoons soy sauce
  • 1-2 tablespoons corn starch

For the Rolls:

  • 8-10 Napa cabbage leaves

For the Sauce:

  • Soy sauce to taste
  • Chilli oil to taste
  • Sriracha sauce to taste
  • Oyster sauce to taste

Instructions
 

Prepare the Filling:

  • In a pan over medium heat, sauté the carrot, spring onions, and mushrooms.
  • Add the crumbled tofu and stir.
  • Mix in the cooked rice, rice vinegar, and soy sauce.
  • Sprinkle corn starch over the mixture, stir well, and cook for 1-2 minutes.

Prepare the Cabbage Leaves:

  • Boil water in a large pot.
  • Blanch the Napa cabbage leaves for 1 minute, then drain and pat dry.

Assemble the Rolls:

  • Place a portion of the filling on each leaf.
  • Fold and roll to encase the filling.

Cook the Rolls:

  • Pan-fry the rolls until browned on both sides.

Prepare the Sauce:

  • Mix soy sauce, chilli oil, Sriracha, and oyster sauce in a bowl.

Serve:

  • Drizzle the sauce over the warm cabbage rolls.

Notes

For a gluten-free option, use tamari instead of soy sauce.
Adjust the spiciness of the sauce according to taste.
The rolls can be prepped in advance and pan-fried just before serving.
Perfect for meal prep as they reheat well.
Calories: 150kcal
Cost: $10
Course: Main Course
Cuisine: Asian
Keyword: Asian Cabbage Rolls, Easy Cabbage Recipe, Healthy Main Dish, Tofu Stuffed Cabbage, Vegan-friendly, Vegetarian Cabbage Rolls

Join the Conversation

  1. Alexandria Phillips says:

    5 stars
    Absolutely amazing. All of my kids went back for seconds. 10/10

Comments are closed.

Like
Close
Copyright © 2023 Dr. Vegan. All rights reserved.
Close