Vegan Japanese Cabbage Rolls
Delicious Japanese cabbage rolls made plant-based with vegan meat & tofu, simmered in a delicate tomato broth for a hearty, comforting meal.
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Servings: 12 cabbage rolls
Ingredients
Cabbage Rolls
- 12 leaves napa cabbage**
- 2 tsp olive oil
- ½ onion diced
- ½ large slice of (slightly stale) bread** torn into small pieces (about ½ cup)
- 2 tbsp soy milk or other non-dairy milk
- 1 tbsp ground flaxseed
- ½ lb plant-based ground meat I used beyond beef
- ½ lb firm tofu pressed**
- ¼ tsp nutmeg
- ¼ tsp salt
- ¼ tsp pepper
Broth
- 1 tbsp olive oil
- ½ onion diced
- 1 carrot diced
- 1 celery diced
- 1 bay leaf
- 1 clove garlic minced
- 1 tbsp tomato paste optional
- 2 tomatoes diced
- 1 tbsp white wine
- ⅛ tsp pepper
- 1 ½ cups low sodium vegetable broth
- salt to taste
Instructions
Cabbage Rolls
- Bring a large pot of water to a boil.
- Carefully peel the large outer leaves of the cabbage. Add 3-4 leaves to the water and boil for 2 minutes to soften. Remove the leaves and place over a strainer to drain the water. Repeat with remaining cabbage leaves. Set aside to cool.
- Heat oil in a skillet over medium high heat. Add onion and sauté until translucent and lightly browned. Set aside to cool.
- In a large mixing bowl, add torn bread, soy milk, and ground flax. Mix until all the bread pieces have been coated with milk. Add an extra splash of milk if some of the bread is still dry.
- Add ground beef, pressed tofu, cooled onions, nutmeg, salt, and pepper. Mix until everything is well combined and sticky. It's easiest to use your hands to mix. Cover and chill in the fridge for 15-30 minutes.
- Divide the mixture into 12 equal parts. Form each into a cylindrical patty so they're easy to roll up in the cabbage leaves. Throw the patty back and forth between your hands a few times to remove air bubbles.
- Place one cabbage leaf down on a large work surface/cutting board. Place a patty about 2 inches from the bottom of the leaf. Fold the bottom of the leaf over the patty. Tuck the sides of the leaf in and tightly roll up, making sure all the filling is covered and doesn't spill out. Repeat with remaining leaves and filling.
Broth
- Heat oil over medium high heat in a large sauté pan or pot at least 3 inches deep. Add onion, carrot, celery, garlic, and bay leaf. Sauté a few minutes until veggies are just tender.
- If using, add tomato paste and stir for 30 seconds.
- Stir in tomatoes, wine, and pepper.
- Pour in vegetable broth and reduce heat to medium. Place cabbage rolls on top. Cover and bring to a boil, then reduce heat to medium low or low to maintain a gentle simmer. Simmer for 20 minutes.
To serve
- Taste the broth and add salt if desired. You can garnish the cabbage rolls with minced parsley for some color. My family likes to serve cabbage rolls with ketchup, but they're delicious on their own as well.
Video
Notes
Napa Cabbage: Use the large outer leaves.
To press the tofu: I recommend using a nut milk bag or cheesecloth to squeeze out as much water as possible.
Gluten-Free: To make gluten-free cabbage rolls, be sure to use a gluten-free bread and gluten-free plant-based ground meat.