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Vegan Cabbage Rolls

Full of rice, vegetables, and spices, with a ginger, soy, and sesame sauce, these cabbage rolls are to die for!

But its deliciousness is not the only good thing about this dish. Chinese cabbage is high in Vitamin C, Vitamin K, and full of dietary fibre and folate. So not only will this meal satisfy your taste buds, it'll also do you the world of good, and who doesn't love when yummy food can do that.

Gluten free and vegan.

Makes 10 - 12


Cabbage Rolls

  • 1 1/4 cups (250 g) short-grain rice

  • 1 large napa cabbage (or Chinese cabbage) - 10-12 Outer leaves

  • 1 tblspn oil

  • 1 medium onion, diced

  • 3/4 tblspn ginger, minced

  • 3 garlic cloves, minced

  • 1 medium (120 g) carrot, diced

  • 2 medium (70 g) capsicum, diced

  • 8 white button mushrooms, diced

  • 4 Shiitake mushrooms, sliced

  • 2 tblspn tamari or coconut aminos

  • 1/2 tspn five spice mix

  • 1/2 tspn sea salt

  • 1/2 ground black pepper


  • 1 tsp oil, I like to use sesame oil

  • 1/2 tblspn ginger, minced

  • 2 garlic cloves, minced

  • 1 1/2 tblspn tamari or coconut aminos

  • 1 tblspn rice vinegar

  • 3/4 tblspn maple syrup

  • 1/2 cup (120 ml) water

  • 1/2 tblspn cornflour

  • Salt and pepper


Cabbage Rolls

Cook the rice with a little salt, as per package instructions until tender, about 10-12 minutes. If you have time, steamed rice works best here, but that requires some soaking time.

While the rice is cooking, prepare the vegetables and cabbage leaves. Bring a large pot with water to a boil, then add 3-4 cabbage leaves at a time and cook for 1-2 minutes, until softened. Place the cooked leaves into a bowl of cold water, then set aside.

Heat 1/2 the oil in a pan, and add the onion, ginger, garlic, carrot, capsicum, and mushrooms. Sauté for 3-4 minutes, then add tamari and spices. Cook for a further 1-2 minutes.

Once the rice is cooled a little, add it to the pan and stir to combine. Taste the mixture and adjust seasoning if needed.

To prepare the rolls, place a cabbage leaf on a plate and put about 1 1/2 - 2 tablespoons of the rice mixture in the middle. Fold in the sides and the top over the filling and roll it up. Set aside. Do this with the remaining leaves.

Heat the rest of the oil in a skillet, and once hot add 5 of the cabbage rolls. Pan sear for a few minutes on both sides until they've turned a golden brown.


Heat oil in a saucepan, then add ginger, garlic, tamari, rice vinegar, and maple syrup. Let it cook for about 1-2 minutes. Mix the water and cornflour together in a small jug or bowl to make a slurry and pour it into the skillet. Add the spices and cook the sauce for a few more minutes until thickened.

Pour the sauce over the cabbage rolls and enjoy!


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