These Vegan Cabbage Rolls are tender, flavorful, and filled with a savory rice and vegetable mixture, then finished with a glossy Chinese-style garlic brown sauce. They are naturally vegetarian, fully vegan, gluten-free when made with tamari, and perfect as a light dinner, appetizer, or meal-prep recipe.
If you love recipes that come wrapped, rolled, or stuffed, these Asian-inspired cabbage rolls are such a satisfying dish. Soft cabbage leaves are filled with seasoned rice, mushrooms, carrots, peppers, onion, garlic, and ginger, then pan-seared until lightly golden and served with a rich garlic sauce.
They are comforting, fresh, and full of flavor without needing any meat or dairy.
Why You’ll Love These Vegan Cabbage Rolls
These cabbage rolls are simple, wholesome, and packed with savory flavor. The rice makes them filling, the vegetables add texture, and the garlic ginger sauce brings everything together beautifully.
They are also very versatile. You can change the vegetables, adjust the spice level, use different types of cabbage, or even add lentils or plant-based mince for extra protein.
You’ll love this recipe because it is:
- Vegan and vegetarian
- Gluten-free with tamari or coconut aminos
- Filled with rice and vegetables
- Served with a delicious Chinese garlic sauce
- Great for meal prep
- Freezer-friendly
- Light but satisfying
- Perfect as a main dish or appetizer
What Are Cabbage Rolls?
Cabbage rolls are made in many countries around the world. Some versions are filled with meat and rice, while others are vegetarian. In Germany, they are often called Kohlrouladen, in Poland Gołąbki, in Russia Golubtsi, and in the Middle East Malfouf.
This version is inspired by Asian flavors. Instead of a tomato-based sauce or meat filling, these rolls are made with Napa cabbage, rice, vegetables, garlic, ginger, tamari, and a glossy brown garlic sauce.
The result is a lighter, plant-based cabbage roll that is still hearty, comforting, and full of flavor.
Recipe Summary
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 12 cabbage rolls
Course: Main Dish, Appetizer
Cuisine: Asian-Inspired
Diet: Vegan, Vegetarian, Gluten-Free Option
Ingredients
For the Cabbage Rolls
- 1 ¼ cups dry sushi rice or short-grain rice
- 1 large Napa cabbage, about 10 to 12 large leaves
- 1 tablespoon oil, divided
- 1 medium onion, diced
- 1 tablespoon fresh ginger, minced
- 3 garlic cloves, minced
- 1 medium carrot, finely diced
- 2 small bell peppers, finely diced
- 8 white button mushrooms, finely diced
- 2 tablespoons tamari or coconut aminos
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes, or to taste
- Sesame seeds, for garnish
For the Chinese Garlic Sauce
- 1 teaspoon sesame oil or neutral oil
- ½ tablespoon fresh ginger, minced
- 2 garlic cloves, minced
- 1 ½ tablespoons tamari or coconut aminos
- 1 tablespoon rice vinegar
- ¾ tablespoon maple syrup
- ½ cup water
- ½ tablespoon cornstarch
- Salt and black pepper, to taste
- Red pepper flakes, to taste
- Pinch of smoked paprika, optional
Ingredient Notes
Cabbage
Napa cabbage works beautifully because the leaves are tender, flexible, and easy to roll. You can also use Savoy cabbage, green cabbage, white cabbage, pointed cabbage, or even Swiss chard.
If your cabbage leaves have a thick center rib, trim it slightly after blanching so the leaves are easier to fold.
Rice
Short-grain rice or sushi rice works best because it becomes slightly sticky and helps hold the filling together. You can also use jasmine rice, brown rice, or leftover cooked rice, but the texture may be a little different.
Vegetables
Carrot, bell peppers, mushrooms, onion, garlic, and ginger create a flavorful filling. You can also use zucchini, cabbage, spinach, bean sprouts, corn, or finely chopped broccoli.
Tamari
Tamari gives the rolls a salty, umami-rich flavor. Use tamari for a gluten-free version, or coconut aminos for a slightly sweeter soy-free option.
Chinese Garlic Sauce
The sauce is simple but full of flavor. Garlic, ginger, tamari, rice vinegar, maple syrup, and cornstarch create a glossy sauce that coats the cabbage rolls perfectly.
How to Make Vegan Cabbage Rolls
Step 1: Cook the Rice
Soak the sushi rice or short-grain rice in plenty of water for 45 to 60 minutes.
Drain the rice, then cook it in a saucepan with water and a pinch of salt until tender. This usually takes about 10 to 12 minutes.
Once cooked, set the rice aside.
Step 2: Soften the Cabbage Leaves
Bring a large pot of water to a boil.
Add 3 to 4 cabbage leaves at a time and cook for 2 to 3 minutes, or until softened and flexible.
Transfer the leaves to a bowl of cold water to stop the cooking.
Repeat with the remaining cabbage leaves.
Pat the leaves dry before filling.
Step 3: Make the Vegetable Filling
Heat ½ tablespoon oil in a large skillet over medium heat.
Add the onion, ginger, garlic, carrot, bell peppers, and mushrooms.
Sauté for 3 to 4 minutes, until the vegetables begin to soften.
Add tamari, sea salt, black pepper, onion powder, and red pepper flakes.
Cook for another 1 to 2 minutes.
Add the cooked rice to the skillet and stir until everything is well combined.
Taste and adjust the seasoning if needed.
Remove from the heat.
Step 4: Assemble the Cabbage Rolls
Place one cabbage leaf on a flat surface.
Add about 1 ½ to 2 tablespoons of the rice and vegetable filling to the center.
Fold the sides inward, then fold the top over the filling and roll tightly, similar to a burrito.
Repeat with the remaining cabbage leaves and filling.
Step 5: Pan-Sear the Rolls
Heat the remaining ½ tablespoon oil in a large skillet over medium heat.
Add about 5 cabbage rolls at a time, seam-side down.
Pan-sear for a few minutes on each side until lightly golden.
Repeat with the remaining rolls.
Step 6: Make the Chinese Garlic Sauce
Heat 1 teaspoon oil in a small saucepan.
Add the ginger and garlic and cook for about 30 seconds, until fragrant.
Add tamari, rice vinegar, and maple syrup.
Stir and cook for 1 to 2 minutes.
In a small bowl, mix the water and cornstarch to make a slurry.
Pour the slurry into the saucepan and stir well.
Add salt, pepper, red pepper flakes, and smoked paprika if using.
Cook for a few minutes until the sauce thickens and becomes glossy.
Step 7: Serve
Place the cabbage rolls on a serving plate or in a shallow bowl.
Pour the warm garlic sauce over the top.
Garnish with sesame seeds and sliced green onions if desired.
Serve warm.
Serving Suggestions
These vegan cabbage rolls can be served as a light meal on their own or with simple sides.
They pair well with:
- Steamed jasmine rice
- Quinoa pilaf
- Pan-roasted potatoes
- Rice salad
- Stir-fried vegetables
- Garlic noodles
- Steamed dumplings
- Fresh cucumber salad
- Crusty bread
They also make a great appetizer for an Asian-inspired dinner spread.
Tips for Success
Use flexible cabbage leaves. If the leaves are too stiff, they may tear while rolling. Blanch them until just soft enough to fold.
Do not overfill the rolls. Too much filling makes them hard to close and can cause them to fall apart.
Trim thick cabbage ribs. This makes rolling much easier.
Use sticky rice. Short-grain rice helps the filling hold together better.
Taste the filling before rolling. Since the rice and vegetables are already cooked, you can adjust the seasoning before assembling.
Pan-sear seam-side down first. This helps seal the rolls and keeps them from opening.
Variations
Spicy Cabbage Rolls
Add extra red pepper flakes, chili garlic sauce, or finely chopped fresh chili to the filling or sauce.
Protein-Packed Cabbage Rolls
Add cooked lentils, crumbled tofu, tempeh, or vegan mince to the filling.
Low-Carb Cabbage Rolls
Replace the rice with cauliflower rice. Cook the filling until most moisture has evaporated before rolling.
Mushroom Cabbage Rolls
Use a mix of shiitake, cremini, and button mushrooms for deeper flavor.
Soy-Free Version
Use coconut aminos instead of tamari.
Extra Veggie Version
Add finely chopped spinach, zucchini, cabbage, or bean sprouts to the filling.
Make Ahead and Storage
Make Ahead
You can assemble the cabbage rolls one day in advance. Store them covered in the refrigerator until ready to cook.
Refrigerator
Store cooked cabbage rolls in an airtight container in the fridge for 3 to 4 days.
Freezer
Freeze uncooked cabbage rolls on a tray until firm, then transfer them to a freezer-safe bag or container. Freeze for up to 2 months.
Thaw overnight in the refrigerator before cooking.
Reheating
Reheat in a skillet over medium-low heat until warmed through. You can also microwave them or bake at 350°F for 10 to 15 minutes.
Frequently Asked Questions
Can I use regular green cabbage?
Yes. Green cabbage works well, but the leaves may be thicker than Napa cabbage. Blanch them until soft and trim the thick center rib before rolling.
Can I use leftover rice?
Yes. Leftover cooked rice is a great shortcut. You will need about 3 cups of cooked rice.
Are these cabbage rolls gluten-free?
Yes, as long as you use tamari or coconut aminos instead of regular soy sauce.
Can I bake these instead of pan-searing?
Yes. Place the assembled rolls in a baking dish, cover with sauce, and bake at 350°F for about 20 to 25 minutes.
Can I make these oil-free?
Yes. Sauté the vegetables in a splash of water or vegetable broth and skip the oil for pan-searing. The texture will be softer but still delicious.
Can I freeze cooked cabbage rolls?
Yes, but the texture is best when freezing them uncooked. If freezing cooked rolls, let them cool completely first and store in an airtight container.
Recipe Card
Vegan Cabbage Rolls with Chinese Garlic Sauce
Tender cabbage leaves filled with rice and vegetables, pan-seared until golden, and served with a savory Chinese garlic brown sauce. Vegan, vegetarian, and gluten-free-friendly.
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 12 rolls
Ingredients
Cabbage Rolls
- 1 ¼ cups dry sushi rice or short-grain rice
- 1 large Napa cabbage, 10 to 12 leaves
- 1 tablespoon oil, divided
- 1 medium onion, diced
- 1 tablespoon fresh ginger, minced
- 3 garlic cloves, minced
- 1 medium carrot, finely diced
- 2 small bell peppers, finely diced
- 8 white button mushrooms, finely diced
- 2 tablespoons tamari or coconut aminos
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes
- Sesame seeds, for garnish
Sauce
- 1 teaspoon sesame oil or neutral oil
- ½ tablespoon fresh ginger, minced
- 2 garlic cloves, minced
- 1 ½ tablespoons tamari or coconut aminos
- 1 tablespoon rice vinegar
- ¾ tablespoon maple syrup
- ½ cup water
- ½ tablespoon cornstarch
- Salt and pepper, to taste
- Red pepper flakes, to taste
- Pinch of smoked paprika, optional
Instructions
- Soak the rice in water for 45 to 60 minutes, then drain.
- Cook the rice with water and a pinch of salt for 10 to 12 minutes, or until tender. Set aside.
- Bring a large pot of water to a boil. Add 3 to 4 cabbage leaves at a time and cook for 2 to 3 minutes, until softened.
- Transfer cabbage leaves to cold water, then drain and pat dry.
- Heat ½ tablespoon oil in a skillet. Add onion, ginger, garlic, carrot, peppers, and mushrooms. Sauté for 3 to 4 minutes.
- Add tamari, salt, pepper, onion powder, and red pepper flakes. Cook for 1 to 2 minutes.
- Stir in the cooked rice and mix well. Taste and adjust seasoning.
- Place 1 ½ to 2 tablespoons of filling in each cabbage leaf. Fold in the sides and roll tightly.
- Heat the remaining oil in a skillet. Pan-sear the cabbage rolls in batches until golden on both sides.
- To make the sauce, heat oil in a saucepan. Add ginger and garlic and cook until fragrant.
- Add tamari, rice vinegar, and maple syrup. Stir well.
- Mix water and cornstarch in a small bowl, then pour into the saucepan.
- Add seasonings and cook until the sauce thickens.
- Pour the sauce over the cabbage rolls and garnish with sesame seeds.
- Serve warm.
Nutrition Estimate
Per roll:
- Calories: 122
- Carbohydrates: 23g
- Protein: 4g
- Fat: 2g
- Fiber: 2g
- Sugar: 3g
Nutrition values are approximate and may vary depending on ingredients used.
Final Thoughts
These vegan cabbage rolls are tender, savory, and full of delicious Asian-inspired flavor. The rice and veggie filling is simple but satisfying, and the Chinese garlic sauce makes the dish taste rich, glossy, and comforting.
They are perfect for meal prep, family dinners, or serving as a beautiful appetizer. Once you try them, you’ll see how easy and versatile homemade cabbage rolls can be.