Stuffed Cabbage Rolls

These cabbage rolls are like vegan dumplings but even better (and healthier). The filling is hearty, savoury, and deliciously “meaty”, all wrapped up in tender, naturally sweet cabbage leaves. You can use any cabbage you like: red, green, savoy, or napa.

They’re a little bit inspired by the Polish classic gołąbki (stuffed cabbage rolls), but instead of a rich tomato sauce and meaty filling, this version leans into Asian flavours. Think ginger, garlic, soy, and a sticky umami glaze. Once pan-seared until golden and lightly charred, the rolls get finished with that glossy sauce for the ultimate comfort food upgrade.

Ingredients

For the rolls:

• 4–5 cabbage leaves (red, green, savoy, or napa)
• 400g firm tofu
• 1 cup cooked rice
• 1 medium carrot, diced
• 1 small capsicum, diced
• 2 spring onions, chopped
• 2 garlic cloves, chopped
• 1 tsp fresh ginger, chopped

For the sauce:

• 4 tbsp soy sauce
• 2 tbsp sweet chilli sauce
• 2 tsp rice vinegar
• 1 tsp crispy chilli oil (optional)
• 1 tsp brown sugar

Method

1. Prepare the cabbage: Trim the root end and carefully separate the leaves. Bring a pot of water to the boil, blanch the leaves for about 5 minutes until soft and flexible (but not soggy). Drain and let them cool.

2. Make the filling: Heat a drizzle of oil in a large non-stick pan over medium-high heat. Sauté spring onion, carrot, capsicum, garlic, and ginger for about 5 minutes until softened. Crumble the tofu into the pan with your hands, add the rice, and season with soy sauce and vinegar. Stir until well combined and any liquid has evaporated.

3. Roll it up: Trim the thick stem from each cabbage leaf. Place about 1½ tablespoons of filling at the base, roll up toward the wider end, fold in the sides, and keep rolling until sealed. Repeat with remaining leaves and filling.

4. Pan-fry the rolls: Wipe out the frying pan, add a drizzle of oil, and cook the rolls for 2–3 minutes on each side until golden and crisp. Avoid flipping too often so they develop a good sear.

5. Make the sauce: In a small saucepan, combine all sauce ingredients. Simmer over medium heat for 5 minutes until slightly reduced and glossy.

6. Serve: Arrange the rolls on a plate, pour over the sauce, and garnish with sesame seeds and the green tops of the spring onions. Enjoy!