High Protein Cabbage Rolls
High Protein Cabbage Rolls
Ingredients
For the Cabbage Rolls
- 1 head Napa cabbage, leaves separated
- 1 block firm tofu, crumbled
- 2 cloves garlic, minced
- 1 piece ginger, large, peeled and minced
- 2 green onions, chopped
- 1 cup mushrooms, chopped (e.g., cremini/baby bella)
- 1/4 cup cooked rice
- 1/2 cup vegan protein crumbles, dry
- 1 tablespoon oil, for sautéing
- 1 tablespoon soy sauce, for filling
- to taste salt
- to taste pepper
For the Dipping Sauce
- 1/4 cup soy sauce
- 1/4 cup maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon sesame seeds
- as needed sesame seeds, extra, for dipping/garnish (optional)
Instructions
- 1
Bring a large pot of water to a boil. Carefully submerge individual Napa cabbage leaves into the boiling water using tongs. Boil the cabbage leaves for 1-2 minutes until they are softened and pliable. Remove the softened cabbage leaves from the water and set them aside to cool.
⏱️ 5 min
- 2
Heat 1 tablespoon of oil in a pan on the stovetop over medium heat. Add the minced garlic, minced ginger, and chopped green onions to the pan. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min
- 3
Add the chopped mushrooms to the pan and cook for 3-5 minutes until softened. Then, add the crumbled tofu, cooked rice, and vegan protein crumbles to the pan. Add 1 tablespoon of soy sauce and season with salt and pepper to taste. Stir all ingredients together thoroughly and continue to cook for 5-7 minutes until the filling is well combined and heated through.
⏱️ 10 min
- 4
While the filling cooks, prepare the dipping sauce. In a jar or bowl, combine 1/4 cup soy sauce, 1/4 cup maple syrup, 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 1 teaspoon garlic powder, 1 teaspoon ginger powder, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon sesame seeds. Stir or shake the mixture well until all ingredients are fully combined.
⏱️ 5 min
- 5
Lay a softened cabbage leaf flat on a clean surface. Place a spoonful of the prepared filling onto the wider end of the cabbage leaf. Fold the sides of the cabbage leaf inward over the filling. Tightly roll the cabbage leaf from the wider end towards the tip to form a compact roll. Repeat this process with the remaining cabbage leaves and filling until all rolls are assembled.
⏱️ 10 min
- 6
Place the assembled cabbage rolls into a pan. Add a small amount of water to the bottom of the pan (about 1/4 cup) to create steam. Cover the pan with a lid. Steam the cabbage rolls for 5-7 minutes until they are heated through and the cabbage is fully cooked.
⏱️ 7 min
- 7
Arrange the cooked cabbage rolls on a serving plate. Serve hot with the prepared dipping sauce on the side. For extra flavor and garnish, you can dip the cabbage rolls in the sauce and then into a bowl of additional sesame seeds before eating.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Cabbage Rolls
For the Cabbage Rolls
- 1 head Napa cabbage, leaves separated
- 1 block firm tofu, crumbled
- 2 cloves garlic, minced
- 1 piece ginger, large, peeled and minced
- 2 green onions, chopped
- 1 cup mushrooms, chopped (e.g., cremini/baby bella)
- 1/4 cup cooked rice
- 1/2 cup vegan protein crumbles, dry
- 1 tablespoon oil, for sautéing
- 1 tablespoon soy sauce, for filling
- to taste salt
- to taste pepper
For the Dipping Sauce
- 1/4 cup soy sauce
- 1/4 cup maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon sesame seeds
- as needed sesame seeds, extra, for dipping/garnish (optional)
Instructions
- 1
Bring a large pot of water to a boil. Carefully submerge individual Napa cabbage leaves into the boiling water using tongs. Boil the cabbage leaves for 1-2 minutes until they are softened and pliable. Remove the softened cabbage leaves from the water and set them aside to cool.
⏱️ 5 min - 2
Heat 1 tablespoon of oil in a pan on the stovetop over medium heat. Add the minced garlic, minced ginger, and chopped green onions to the pan. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min - 3
Add the chopped mushrooms to the pan and cook for 3-5 minutes until softened. Then, add the crumbled tofu, cooked rice, and vegan protein crumbles to the pan. Add 1 tablespoon of soy sauce and season with salt and pepper to taste. Stir all ingredients together thoroughly and continue to cook for 5-7 minutes until the filling is well combined and heated through.
⏱️ 10 min - 4
While the filling cooks, prepare the dipping sauce. In a jar or bowl, combine 1/4 cup soy sauce, 1/4 cup maple syrup, 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 1 teaspoon garlic powder, 1 teaspoon ginger powder, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon sesame seeds. Stir or shake the mixture well until all ingredients are fully combined.
⏱️ 5 min - 5
Lay a softened cabbage leaf flat on a clean surface. Place a spoonful of the prepared filling onto the wider end of the cabbage leaf. Fold the sides of the cabbage leaf inward over the filling. Tightly roll the cabbage leaf from the wider end towards the tip to form a compact roll. Repeat this process with the remaining cabbage leaves and filling until all rolls are assembled.
⏱️ 10 min - 6
Place the assembled cabbage rolls into a pan. Add a small amount of water to the bottom of the pan (about 1/4 cup) to create steam. Cover the pan with a lid. Steam the cabbage rolls for 5-7 minutes until they are heated through and the cabbage is fully cooked.
⏱️ 7 min - 7
Arrange the cooked cabbage rolls on a serving plate. Serve hot with the prepared dipping sauce on the side. For extra flavor and garnish, you can dip the cabbage rolls in the sauce and then into a bowl of additional sesame seeds before eating.
⏱️ 5 min