Stuffed Cabbage Rolls
These easy savoury & low card pan-fried cabbage rolls are stuffed with a vegetable & tofu filling, doused in a spicy asian-style sauce. Delectable!
Servings: 3
Ingredients
Cabbage Rolls
- 1 head napa cabbage or chinese cabbage
- water to steam or boil
Filling
- 1 small carrot
- 6 shitake mushrooms
- 2 stalks spring onions
- 200 g extra firm tofu
- 200 g brown rice
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp 5-spice
Sauce
- 1-2 tsp chili oil
- 1 tsp vegan oyster sauce
- 1 tsp light soy sauce
- 1 tsp mushroom seasoning
- 1 tsp corn starch +1/4 cup water
Instructions
- In a wok or skillet, heat sesame oil over medium heat.
- Add carrots, mushrooms, crumbled tofu and spring onions. Saute until vegetables are tender.
- Add in brown rice. Add soy sauce, 5-spice and salt (if needed) to the filling. Mix well.
- Separate the Napa cabbage leaves and blanch them in boiling water for 1-2 minutes. Remove and set aside to cool.
- Cut the end of the cabbage leaf. Place a spoonful of the filling in the centre of the leaf.
- Fold the sides of the leaf over the filling, then roll it up from the bottom, creating a tight bundle.
- Repeat with the remaining leaves and filling.
- Panfry the cabbage rolls in some olive oil until lightly brown. Arrange the cabbage rolls on a serving platter.
- Mix the ingredients needed for the sauce over the pan and stir until it thickens.
- Pour it over the cabbage rolls, you can have this on its own or serve it with rice. Enjoy!