Vegetarian Cabbage Rolls

Vegetarian Cabbage Rolls Recipe - Delicious and Easy to Make

Region / culture: USA | Servings: 6 |

Vegetarian diet

Introduction

Vegetarian cabbage rolls are a delicious and nutritious dish that is perfect for a meatless meal. These rolls are filled with a flavorful mixture of mushrooms, water chestnuts, carrots, and other vegetables, all wrapped up in a tender cabbage leaf. They are then steamed to perfection and topped with a savory sauce.

History

Cabbage rolls have a long history and are a popular dish in many cultures around the world. The vegetarian version of this dish is a modern twist on the traditional recipe, making it suitable for those who follow a plant-based diet.

Ingredients

6 large cabbage leaves
2 dried mushrooms
30 g straw mushrooms
30 g silver sprouts[1]
3 water chestnuts
0.25 carrot
a little dried fungus
a little black moss

Seasoning

0.5 tsp rice wine
0.25 tsp salt

Cornstarch mixture

40 ml water or liquid from the reconstituted mushrooms
0.5 tsp cornstarch

Sauce

40 ml water (or stock if desired)
0.25 tsp sugar
0.5 tbsp vegetarian oyster sauce
pepper to taste
a few drops sesame oil
1 - 2 tbsp oil for stir-frying, as needed

How to prepare

Parboil cabbage leaves in boiling water in a wok for 2 – 3 minutes to help the filling stick to the cabbage. Use chopsticks to move the leaves around and soften them. Drain well.
Soak the dried mushrooms in warm water for 20 – 30 minutes. Save the soaking liquid for later use if desired.
Squeeze out any excess water from the mushrooms and remove the stems.
Soak the black fungus in warm water for at least 15 minutes. Rinse, trim the stems, and remove any stiff parts. Soak the hair moss in warm water for 20 minutes and drain well.
Wash the water chestnuts and peel them. Wash and scrape the carrot. Rinse the silver sprouts and straw mushrooms.
Shred all the ingredients.
Mix together the seasoning ingredients, adding 2 tbsp of the reconstituted mushroom liquid if desired. Prepare the cornstarch/water mixture and the sauce.
Heat oil in a wok. When the oil is hot, add the mushrooms, fungus, hair moss, silver sprouts, carrots, and water chestnuts. Stir-fry on high heat.
Add the seasonings along with the mushroom stock. Add the cornstarch/water mixture and half of the sauce. Cook for another 2 – 3 minutes. Divide the cooked filling into 6 portions.
Place a portion of the filling on the end of a cabbage leaf. If necessary, remove the stiff rib of the leaf and cover it with a small piece of cabbage. Roll up the cabbage tightly and trim off the ends if needed. Repeat with the remaining rolls.
Steam the cabbage rolls on high heat for 5 minutes.
Heat oil in a wok and when it's hot, add the remaining sauce. Heat it and pour it on top of the cabbage rolls. Serve hot.

Variations

You can customize the filling of the cabbage rolls by adding different vegetables such as bell peppers, zucchini, or spinach.
For a heartier version, you can add cooked rice or quinoa to the filling mixture.
You can also experiment with different sauces for topping the cabbage rolls, such as a spicy peanut sauce or a tangy tomato sauce.

Cooking Tips & Tricks

Parboiling the cabbage leaves before filling and rolling them will make them easier to work with and help the filling stick to the leaves.

- Make sure to squeeze out any excess water from the mushrooms before using them in the filling.

- Rolling the cabbage rolls tightly will help them hold their shape during steaming.

- Steaming the cabbage rolls instead of boiling them will help them retain their shape and texture.

Serving Suggestions

Vegetarian cabbage rolls can be served as a main dish with steamed rice or noodles on the side. They can also be served with a side of stir-fried vegetables for a complete meal.

Cooking Techniques

The key cooking techniques for making vegetarian cabbage rolls include parboiling the cabbage leaves, stir-frying the filling ingredients, rolling the cabbage rolls tightly, and steaming them until cooked through.

Ingredient Substitutions

If you don't have vegetarian oyster sauce, you can substitute with soy sauce or tamari.

- You can use any type of mushrooms in the filling, such as shiitake, button, or portobello.

- Feel free to customize the filling ingredients based on your preferences and what you have on hand.

Make Ahead Tips

You can prepare the filling for the cabbage rolls in advance and store it in the refrigerator for up to 2 days. When ready to serve, simply assemble the rolls and steam them.

Presentation Ideas

Vegetarian cabbage rolls can be garnished with chopped green onions, sesame seeds, or a drizzle of chili oil for a beautiful presentation. Serve them on a platter with a side of dipping sauce for an elegant touch.

Pairing Recommendations

Vegetarian cabbage rolls pair well with a light and refreshing side salad, such as a cucumber and tomato salad. They also go well with a side of steamed jasmine rice or garlic noodles.

Storage and Reheating Instructions

Leftover vegetarian cabbage rolls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply steam the rolls for a few minutes until heated through.

Nutrition Information

Calories per serving

Each serving of vegetarian cabbage rolls contains approximately 150 calories.

Carbohydrates

Each serving of vegetarian cabbage rolls contains approximately 15 grams of carbohydrates.

Fats

Each serving of vegetarian cabbage rolls contains approximately 5 grams of fats.

Proteins

Each serving of vegetarian cabbage rolls contains approximately 3 grams of proteins.

Vitamins and minerals

Vegetarian cabbage rolls are a good source of vitamins and minerals, including vitamin C, vitamin K, and potassium.

Alergens

Vegetarian cabbage rolls may contain allergens such as mushrooms and soy (if using vegetarian oyster sauce). Please check the ingredients list and consult with a healthcare professional if you have any food allergies.

Summary

Vegetarian cabbage rolls are a nutritious and delicious dish that is low in calories and high in vitamins and minerals. They are a great option for a meatless meal.

Summary

Vegetarian cabbage rolls are a flavorful and nutritious dish that is perfect for a meatless meal. Filled with a delicious mixture of mushrooms, water chestnuts, and other vegetables, these rolls are a healthy and satisfying option for lunch or dinner. Enjoy them with a side of rice or noodles for a complete and balanced meal.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Vegetarian Cabbage Rolls. It was a cool autumn day, and I had just returned from a visit to the local farmer's market. As I unpacked my fresh produce, I came across a beautiful head of cabbage and immediately knew that I wanted to make something special with it.

I had always been a fan of cabbage rolls, but I had never tried making them myself. As I searched through my collection of cookbooks, I came across a recipe for vegetarian cabbage rolls that caught my eye. It was a twist on the traditional recipe, using a filling of lentils, rice, and vegetables instead of ground meat.

I decided to give it a try, and I began by carefully peeling off the leaves of the cabbage and blanching them in boiling water to soften them. While the leaves cooled, I prepared the filling, sautéing onions, garlic, and carrots in a bit of olive oil before adding in the lentils and rice. I seasoned the mixture with a blend of herbs and spices, including cumin, paprika, and thyme, and let it simmer until the flavors melded together.

Once the filling was ready, I spooned it onto each cabbage leaf and rolled them up tightly, placing them seam side down in a baking dish. I poured a simple tomato sauce over the rolls and covered the dish with foil before placing it in the oven to bake.

As the rolls cooked, the aroma of the herbs and spices filled my kitchen, and I couldn't wait to taste the finished dish. When I finally pulled the cabbage rolls out of the oven and took my first bite, I was blown away by how delicious they were. The cabbage was tender, the filling was flavorful and hearty, and the tomato sauce added a touch of sweetness to the dish.

I knew that I had stumbled upon a recipe that would become a staple in my kitchen for years to come. I shared the dish with my family and friends, who all raved about how tasty it was. From that day on, vegetarian cabbage rolls became a regular feature on my dinner table.

Over the years, I have made some tweaks to the recipe, experimenting with different fillings and sauces to create new variations of the classic dish. I have added mushrooms, bell peppers, and even tofu to the filling, each time creating a unique and delicious twist on the original recipe.

But no matter how many variations I try, the memory of that first batch of vegetarian cabbage rolls will always hold a special place in my heart. It was the beginning of a culinary journey that has brought me joy and satisfaction with each new recipe I discover.

I am grateful for the farmers, cookbook authors, and fellow home cooks who have inspired me along the way. Their knowledge and creativity have helped me to expand my culinary horizons and to create dishes that bring joy to those I love.

So, the next time you find yourself with a head of cabbage and a sense of culinary curiosity, I urge you to give this recipe for vegetarian cabbage rolls a try. I promise you won't be disappointed. Enjoy!