Vegan Cabbage Rolls: A Delicious Twist on a Classic Dish

Cooking the Rice

Start by cooking the rice. Here’s how:

1. Soak the sushi rice in a bowl with plenty of water for about 45-60 minutes, then drain.
2. Cook it with the mentioned amount of water and some salt in a saucepan until tender, about 10-12 minutes.

Preparing the Veggies

While the rice is cooking, chop the veggies and prep the cabbage leaves:

1. Bring a large pot with water to a boil.
2. Add in 3-4 of the cabbage leaves and cook them for 2-3 minutes until softened.
3. Place the cooked leaves into a bowl with cold water, then set aside. Repeat with the remaining leaves.
4. Heat 1/2 tbsp oil in a skillet, then add the onion, ginger, garlic, carrot, peppers, and mushrooms. Sauté for 3-4 minutes.
5. Add tamari and all spices. Cook for a further 1-2 minutes.

Assembling the Rolls

Once the rice is cooked, add it to the skillet and stir to combine. Then:

1. Place a cabbage leaf on a plate and put about 1 1/2 – 2 tablespoons of the rice mixture in the middle.
2. Fold in the sides and the top over the filling and roll it up. Place it on a plate. Repeat with the remaining leaves.

Pan Searing the Rolls

To add a golden brown touch to your rolls:

1. Heat 1/2 tbsp of oil in a skillet.
2. Once hot, add 5 of the cabbage rolls.
3. Pan sear for a few minutes from both sides until golden brown.

Making the Sauce…..