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Napa Cabbage Rolls (Easy, Quick & Healthy!

Napa Cabbage Rolls (Easy, Quick & Healthy!
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Easy, healthy baked vegan cabbage rolls with a savory tofu and vegetable filling, ready in 30 minutes.

Ingredients

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1 medium carrot (finely chopped)
3 spring onions (finely sliced)
4 mushrooms (finely chopped)
1 block of firm tofu ((200–250g) crumbled)
4 tbsp cooked rice
1 tbsp rice vinegar
3 tbsp soy sauce
1–2 tbsp corn starch
8–10 Napa cabbage leaves
2 tbsp Soy sauce
1 tbsp Chilli oil
1 tbsp Sriracha sauce
1 tbsp mushroom stir-fry sauce ((vegan alternative))
1–2 tbsp water ((start with 1 and adjust to taste))

Instructions

  1. Preheat oven to 375°F (190°C). In a large pan, sauté carrot, spring onions, and mushrooms for 4-5 minutes until softened.
  2. Add crumbled tofu and cook for 2-3 more minutes. Stir in cooked rice, rice vinegar, and soy sauce.
  3. Sprinkle corn starch over mixture and cook for 1 minute, stirring until slightly thick. Remove from heat and cool.
  4. Blanch Napa cabbage leaves in boiling water for 60-90 seconds until pliable. Transfer to ice water, then pat dry.
  5. Place a leaf flat, add 2-3 tbsp filling near base. Fold in sides and roll tightly. Repeat with remaining leaves.
  6. Place rolls seam-side down in a greased baking dish. Cover with foil and bake for 20-25 minutes.
  7. Whisk together soy sauce, chilli oil, Sriracha, mushroom stir-fry sauce, and water to make the dipping sauce.
  8. Serve cabbage rolls warm with sauce drizzled on top or on the side for dipping.

Notes

  • Napa cabbage is ideal for its tender leaves, but savoy cabbage can be used with a longer blanch time.
  • Ensure filling is not too wet for easier rolling. Let it cool slightly before assembling.
  • Rolls can be assembled ahead, refrigerated for up to 24 hours, and baked when ready.
  • For a milder sauce, omit the chilli oil and Sriracha.

Nutrition

Find it online: https://cleanvegankitchen.com/napa-cabbage-rolls-easy-quick-healthy/