Napa Cabbage Rolls

Wrapped in tender cabbage leaves and served with a savory sauce, these Tofu and Vegetable Cabbage Rolls are a perfect blend of simplicity and taste. Inspired by the classic Chinese steamed cabbage rolls, this dish offers a delightful mix of finely chopped vegetables and tofu, making it not only visually appealing but also a great low-carb option.

Step 1: Prepare the Filling

• Start with the Base: Heat a pan over medium heat. The key here is to get the temperature just right to sauté without burning.
• Sauté the Veggies: Add finely chopped carrots and spring onions to the pan. Stir them around for a bit until they soften and release their aromas. This is where the flavors start to build.

• Add Mushrooms: Introduce finely chopped mushrooms into the mix. Watch as they shrink and blend with the other veggies.

• Crumble in Tofu: Now, for the star of the filling – crumble in a block of firm tofu. It’s a fantastic meat substitute and absorbs the flavors beautifully.
• Mix in the Rice and Seasonings: Stir in cooked rice, which adds substance and texture. Follow this with a splash of rice vinegar and soy sauce for that umami and a hint of tanginess.
• Thicken with Corn Starch: Finally, sprinkle corn starch over the mixture. Stir well and cook for another 1-2 minutes. This not only thickens the filling but also binds everything together.

Step 2: Prepare the Cabbage Leaves

• Boil Water: Bring a large pot of water to a boil. You need enough water to submerge the cabbage leaves fully.
• Blanch the Leaves: Place Napa cabbage leaves in the boiling water. Blanch them for about 1 minute. They should be soft enough to roll without tearing.

• Drain and Dry: Take the leaves out, drain them, and gently pat them dry. Be careful as they are quite delicate when wet.

Step 3: Assemble the Rolls

• Add Filling to Leaves: Lay out a cabbage leaf on a flat surface. Spoon a portion of the filling onto the center of the leaf.
• Fold and Roll: Neatly fold the sides of the leaf over the filling, then roll it up from one end to the other. It should look like a small, stuffed parcel.

Step 4: Cook the Rolls

• Pan-Fry to Perfection: Heat a little oil in a pan. Place the rolls seam side down and pan-fry until they turn a lovely golden brown on both sides.

Step 5: Prepare the Sauce

• Mix It Up: In a bowl, combine soy sauce, chilli oil, Sriracha, and oyster sauce. Adjust the proportions to suit your taste. The sauce should be a harmonious blend of spicy, sweet, and savory.

Serve and Enjoy!

• Presentation is Key: Arrange the cooked cabbage rolls on a serving plate.

Drizzle with Sauce: Generously drizzle the sauce over the warm cabbage rolls. This adds an extra layer of flavor that complements the rolls beautifully.

Nappa Cabbage Rolls

5 from 1 vote

This recipe is for flavorful tofu and vegetable-stuffed Napa cabbage rolls, complemented by a spicy and savory sauce. It’s a perfect blend of fresh vegetables and tofu, wrapped in tender cabbage leaves, making it a wholesome and satisfying meal.

Servings 8

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

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Equipment

• Large pan for sautéing
• Large pot for blanching cabbage
• Mixing bowls

Ingredients

  

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For the Filling:

• 1 carrot finely chopped
• 3 spring onions finely sliced
• 4 mushrooms finely chopped
• 1 block of firm tofu crumbled
• 4 tablespoons cooked rice
• 1 tablespoon rice vinegar
• 3 tablespoons soy sauce
• 1-2 tablespoons corn starch

For the Rolls:

• 8-10 Napa cabbage leaves

For the Sauce:

• Soy sauce to taste
• Chilli oil to taste
• Sriracha sauce to taste
• Oyster sauce to taste

Instructions

 

Prepare the Filling:

• In a pan over medium heat, sauté the carrot, spring onions, and mushrooms.
• Add the crumbled tofu and stir.
• Mix in the cooked rice, rice vinegar, and soy sauce.
• Sprinkle corn starch over the mixture, stir well, and cook for 1-2 minutes.

Prepare the Cabbage Leaves:

• Boil water in a large pot.
• Blanch the Napa cabbage leaves for 1 minute, then drain and pat dry.

Assemble the Rolls:

• Place a portion of the filling on each leaf.
• Fold and roll to encase the filling.

Cook the Rolls:

• Pan-fry the rolls until browned on both sides.

Prepare the Sauce:

• Mix soy sauce, chilli oil, Sriracha, and oyster sauce in a bowl.

Serve:

• Drizzle the sauce over the warm cabbage rolls.

Notes

For a gluten-free option, use tamari instead of soy sauce.
Adjust the spiciness of the sauce according to taste.
The rolls can be prepped in advance and pan-fried just before serving.
Perfect for meal prep as they reheat well.

Nutrition

Calories: 150kcal

Calories: 150kcal

Cost: $10

Course: Main Course

Cuisine: Asian

Keyword: Asian Cabbage Rolls, Easy Cabbage Recipe, Healthy Main Dish, Tofu Stuffed Cabbage, Vegan-friendly, Vegetarian Cabbage Rolls