This is a vegan and Asian inspired alternative to classic cabbage rolls. These asian style cabbage rolls are easy to make, only require a few easy and simple ingredients and 20 minutes of your time. They are perfect to make for meal prep purpose, or to make for both lunch or dinner. They are both vegan and gluten free.
Cabbage rolls were one of my favorite dishes when I was little, and it still is! They’re both so tasty and comforting but also easy to make. Yes – they do require a few steps and processes, but non of them are really complicated. I really do love classic cabbage rolls made with minced meat and rice, but this time I wanted to make a vegan version that had an Asian touch to them. Which resulted in these vegan Asian style cabbage rolls that are made with lentils, mushrooms, bell pepper, seasoned with ginger, garlic and red chili and wrapped in Savoy cabbage, then topped and baked in a flavorful Asian style sauce made with miso, soya sauce and lime just to mention a few ingredients. These Asian style cabbage rolls are really great to make in a big batch for meal prep purpose or to make for lunch, dinner or a cozy weekend meal. They are both vegan and gluten free.
A few tips:
- Try to use equally sized Savoy cabbage leafs to make sure the cabbage rolls turn out the same size.
- You can adjust the amount of spices depending on how spicy/flavorful you prefer your rolls.
- If you don’t like or have lentils at hand you can make these cabbage rolls using vegan minced beef, regular minced beef (if not vegan) or just use more mushrooms for the filling.
- There might be some filling left, don’t throw it away! Serve it with rice, add it to a tomato sauce, make stuffed bell peppers or make asian style tacos out of it.
- These cabbage rolls are good to store for up to five days.
- They can also be frozen in portion sizes and then thaws over night or defrosted in the microwave.
Ingredients for these Asian Style Cabbage Rolls:
- Savoy cabbage
- Yellow onion
- Red chili
- Button mushrooms
- Yellow bell pepper
- Chili pepper
- Paprika powder
- Tamari or Japanese soya sauce
- Fiber syrup or Agave
- Chili flakes
Other recipes you might like:
- Lentil Curry (Vegan)
- Stuffed Romaine Lettuce Rolls (Vegan & Gluten Free)
- Lentil Stuffed Persimmon (Vegan & Gluten Free)
- Zucchini Enchiladas with Black Beans (Vegan & Gluten Free)
- Spicy Oyster Mushroom Bowl (Vegan, Gluten, Grain Free & Low Carb)
- Spinach Mushroom Lasagna (Vegetarian, Gluten, Grain Free & Low Carb)
- Roasted Eggplant/Aubergine with Lentils & Feta Cheese (Vegetarian & Gluten Free)
- Quinoa Stuffed Bell Peppers (Vegan & Gluten Free)
Asian Style Cabbage Rolls (Vegan & Gluten Free)
- 16 Savoy cabbage leaves
For the filling
- 2 Yellow onion finely chopped
- 5-6 Garlic cloves minced
- 1/2-1 Red chili minced
- 200 g Button mushrooms diced
- 12 Yellow bell pepper diced
- 1 Carrot grated
- 2 (500g) cans Lentils (I used green) cooked
- 1/2 tsp Cumin
- 1/4 tsp Chili pepper
- 1 tsp Paprika powder
- 1-2 tbsp Ginger grated
- 1-1 1/2 tsp Tamari or Japanese soy sauce
For the sauce
- 1 tbsp Miso
- 1 tsp Fiber syrup or agave
- 1/2 tbsp Lime juice
- 1/2 tbsp Tamari
- 1 tsp Ginger grated
- 1/2-1 tsp Chili flakes (optional)
- 2 dl Water
- Cilantro, to top
- Bring water to a boil in a big pot.
- Separate the Savoy cabbage and have 16 leaves ready.
- When the water is boiling, lower the heat to low/medium heat.
- Cook the cabbage leaves for about 1 minute in the water. (You will need to do this in batches.
- Preheat a big nonstick pan over medium heat with some olive oil.
- Add the onion, garlic and red chili and fry for a few minutes until it starts to get golden brown and soft.
- Next add the mushrooms and bell peppers and fry for 3-4 minutes.
- Add the lentils, paprika powder, grated ginger and tamari/japanese soya sauce and mix everything together. Fry for a few more minutes.
- Meanwhile run a knife down the flat part of each leaf to thin out the stem and cut away the end part if it is quite thick.
- Add about 1-2 tablespoons (depending on how big your leaves are) of the filling in the center of each leaves. Roll them up folding in the two sides over the center and then rolling the other ends over top. Place the cabbage rolls seam side down in a baking dish. Repeat until all leaves are filled.
- Combine the ingredients for the sauce and pour over the cabbage rolls.
- Cover with aluminum foil and bake in the oven for about 30 minutes. Remove the aluminium foil and bake for another 10 minutes.
- Serve with lingonberries.