Asian Style Cabbage Rolls (Vegan & Gluten Free)
These Asian style cabbage rolls are filled with lentils and mushrooms and flavored with lot of delicious spices.
Servings 16
Ingredients
- 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
To serve
- Lingonberries
- Cilantro, to top
Instructions
- 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.