Ingredients:
Cabbage Rolls:
– 2 cups (about 417g) dry sushi rice or any short-grain rice
– 1 large napa cabbage (about 10-12 leaves)
– 1 1/2 tablespoons oil, divided
– 1 medium onion, diced
– 1 tablespoon minced ginger
– 5 cloves garlic, minced
– 1 medium carrot, diced
– 3 medium bell peppers, diced
– 13 white button mushrooms, diced (or canned)
– 3 tablespoons tamari or coconut aminos
– 3/4 teaspoon sea salt
– 3/4 teaspoon ground pepper
– 3/4 teaspoon onion powder
– 1/4 teaspoon red pepper flakes (or to taste)
– Sesame seeds, for garnish
Sauce:
– 1 1/2 teaspoons oil (e.g., sesame oil)
– 1 tablespoon minced ginger
– 3 cloves garlic, minced
– 2 1/2 tablespoons tamari or coconut aminos
– 1 1/2 tablespoons rice vinegar
– 1 1/2 tablespoons maple syrup
– 3/4 cup (about 200 ml) water
– 1 1/2 tablespoons cornstarch
– Salt, pepper, red pepper flakes, smoked paprika (to taste)
Instructions:
1. Cook the Rice: Soak sushi rice for 45-60 minutes, drain, and cook with water and salt until tender (10-12 minutes).
2. Cook the Veggies: Boil cabbage leaves for 2-3 minutes. In a skillet, sauté onion, ginger, garlic, carrot, peppers, and mushrooms in 1/2 tablespoon of oil. Add tamari and spices. Cook for an additional 1-2 minutes.
3. Assemble: Combine cooked rice with sautéed veggies. Place rice mixture in cabbage leaves, fold, and roll. Repeat with remaining leaves.
4. Pan Sear the Rolls: Heat 1 tablespoon of oil in a skillet. Pan sear five cabbage rolls until golden brown on both sides.
5. Make the Sauce: Heat 1 1/2 teaspoons of oil in a skillet, add ginger, garlic, tamari, rice vinegar, and maple syrup. Mix water with cornstarch to make a slurry. Pour into the skillet, add spices, and cook until thickened.
6. Serve: Pour sauce over cabbage rolls, garnish with sesame seeds, and savor the delightful flavors. Enjoy your vegan stuffed cabbage rolls!