Plant-Based And Healthy Cabbage Rolls - Chef Cynthia Louise
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Cabbage For Rolls

Normally, dumplings are done with pastry or rice paper, but for this recipe, I used cabbage leaves.

Hence the name, cabbage rolls. This is really a cool recipe.

It’s All About The Flavour

I used the Asian variety of mushrooms here – oyster, king brown, and shimeji – to create that perfect balance of flavour. Asian dishes are known for their “umami” flavour which is salty, sweet, sour, chili. Simply fantastic.

It’s my first time to try this recipe, and using cabbage for the roll is just a brilliant idea. 

I am so ecstatic that I gave this recipe a go and I am completely speechless at how this turned out. My taste buds are still in shock and trust me, yours will thank you.

cabbage

Cabbage Rolls Recipe!

~INGREDIENTS~

 

For the filling:

  • 1 wong bok cabbage
  • 2 medium-sized carrots
  • 1/2 large cauliflower
  • 200g king brown mushrooms
  • 150g oyster mushrooms
  • 100g shimeji mushrooms
  • 3 garlic cloves, grated
  • Thumb size piece of ginger, grated
  • 1-2 tbsp tamari Coconut oil, for sorting

For the dressing:

  • 2 tbsp sesame seeds
  • 1/2 tsp chili flakes
  • 2 tbsp maple syrup
  • 3 tbsp tamari
  • 2 tbsp rice wine vinegar
  • 1 spring onion, sliced finely
  • 1 cm grated ginger
  • 2 tbsp sesame seed oil

~METHOD~

For the filling:
Boil water in a pot and season with salt and pepper.
Turn to low when the water is already boiling.
Chop the cauliflower and carrots into chunks and process using a food processor until you get a rice-like, grainy consistency.
Set aside in a bowl.
Run your knife through the mushrooms and put them into the food processor.
Press pulse a few times and transfer to the same bowl. Set aside.
Heat and season your pan.
Add the coconut oil and sauté the filling mixture.
Season with pepper.
Sauté for 3 minutes and add the spring onions, ginger, and garlic.
Flavour with tamari and a little bit of salt.
Cook for another 5 minutes.
Remove cabbage leaves leaving them whole and blanch for 2-3 minutes and drain.
Add about a quarter cup of the veggie mix filling to each of the cabbage leaves.
Roll the cabbage leaf up and fold in the sides creating a roll.
Add to a pan a little bit of coconut oil, put the cabbage rolls in the pan, and cook until golden brown.
Serve with the dressing.

For the dressing:
Toast the sesame seeds in a pan and turn off the heat after 2-3 minutes.
Add the spring onions to the same pan.
Flavour with tamari and add the rice wine vinegar.
Add the maple syrup, sesame seed oil, chili flakes, salt, and pepper.

***

Makes: 7-8 rolls
Prep time: 15 mins
Freezer-friendly: NO

C, NF, GF, DF, VEG, V

I understand that when cooking, you must follow the recipe. But you must also know what flavours you aim for and then adjust to suit your taste. Do not be afraid to take and make twists as you might be surprised by the results – like using cabbage for this recipe. Really genius!

Drop by the comment box of my YouTube channel and let me know what you think of this recipe. Visit my online shop for more recipes, too!

With love from my kitchen to yours,

Chef Cynthia Louise xx


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About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.

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