These flavorful vegan cabbage rolls offer a delicious Asian-inspired twist on a classic comfort food enjoyed worldwide. Wrapped in tender cabbage leaves and filled with a savory, umami-packed mixture of rice and vegetables, this recipe is topped with a rich Chinese garlic brown sauce. It’s naturally vegan, gluten-free, and easy to customize with whatever you have on hand—perfect for cozy dinners or weekly meal prep.
Whether you’re already a fan of cabbage rolls or trying them for the first time, this stovetop version will quickly become a favorite. Unlike many traditional recipes that rely on meat fillings or oven baking, this plant-based take is hearty, flavorful, and easy to make on the stovetop in just five main steps.
Tender, Flavorful Asian-Inspired Vegan Cabbage Rolls
Cabbage rolls are a comfort food staple across many cultures. Known as Kohlrouladen in Germany, Golumpki in Poland, Golubtsi in Russia, and Malfouf in Lebanon, they typically feature cabbage leaves wrapped around seasoned fillings, then baked or simmered in savory sauces. While most traditional versions include ground meat, this vegan spin uses rice and sautéed vegetables to replicate that same heartiness—without any animal products.
This version draws from Chinese flavors, using tamari, garlic, ginger, and sesame to create bold, savory depth in both the filling and sauce. Napa cabbage is ideal here, thanks to its soft, flexible leaves that are perfect for rolling. If you’ve never made cabbage rolls before, don’t worry—the process is straightforward and incredibly satisfying. Plus, they freeze beautifully, so you can make a big batch and enjoy them over time.
Whether you serve these as an appetizer, lunchbox option, or part of a family-style meal, they’re guaranteed to impress both vegans and omnivores alike.
The Step-By-Step Instructions
For full measurements and nutrition info, check the recipe card at the end of the post.
Step One: Cook the Rice
The foundation of the filling begins with the rice. Soaking your rice beforehand helps it cook faster and results in a fluffier texture. Aim to soak it in water for about 45 to 60 minutes. After soaking, drain it thoroughly and cook it with water and a pinch of salt over medium heat until tender—typically 10–12 minutes depending on the type of rice.
For this recipe, medium-grain white rice or jasmine rice works well. Once cooked, fluff it with a fork and set it aside to cool while you prepare the vegetables.
Step Two: Prepare the Cabbage & Other Veggies
Start by blanching your cabbage leaves to make them pliable and easy to roll. Bring a large pot of water to a boil and add 3–4 napa cabbage leaves at a time. Boil for 2–3 minutes until soft, then transfer them immediately to a bowl of ice water to stop the cooking. Repeat until all your cabbage leaves are softened.
While the cabbage cools, prepare the filling. Finely dice your vegetables—we recommend mushrooms, carrots, bell peppers, onion, and fresh ginger. Sauté them in a skillet with a little oil until just softened and fragrant, about 3–4 minutes. Stir in minced garlic, a splash of tamari or soy sauce, and seasonings like ground white pepper or Chinese five-spice for added depth.
Cook for another 1–2 minutes, allowing the flavors to marry and the vegetables to develop a slight golden color. The aroma at this stage is mouthwatering and hints at the umami-rich flavor of the finished rolls.
Step Three: Assemble the Vegan Cabbage Rolls
Once your rice and veggies are ready, mix them together in a large bowl. Taste the mixture and adjust seasonings as needed—add more tamari, a splash of rice vinegar, or a pinch of chili flakes if you like a bit of heat.
Lay one cabbage leaf flat on a cutting board. Trim any thick stem in the center to make rolling easier. Add about 1½ to 2 tablespoons of the filling near the base of the leaf, fold the sides inward, and then roll tightly from the bottom up, just like a burrito. You want them snug but not overstuffed to avoid tearing the cabbage. Repeat with remaining leaves and filling.
Step Four: Cook the Rolls
Now it’s time to cook your rolls to achieve a beautiful golden crust. In a large skillet, heat a little oil over medium heat and place the cabbage rolls seam-side down in batches. Sear for 2–3 minutes on each side until golden brown. This step adds texture and seals the rolls.
Avoid overcrowding the pan, which can cause the rolls to steam instead of crisping up. Cook them in batches, placing finished rolls on a warm plate while you prepare the sauce.
Step Five: Prepare the Sauce
The garlic brown sauce is what really elevates this dish. It’s savory, slightly sweet, tangy, and deeply aromatic.
In a small saucepan, heat a bit of oil over medium heat. Add fresh garlic and ginger, then stir in tamari, rice vinegar, and maple syrup. Let everything simmer for a minute to allow the aromatics to bloom.
In a small bowl, whisk together water and cornstarch to form a slurry. Slowly pour this into the saucepan while stirring continuously to prevent lumps. Add a pinch of white pepper or chili flakes if desired. Let the sauce simmer for another 2–3 minutes until thickened to your liking.
Once done, pour the sauce over your warm cabbage rolls and sprinkle with toasted sesame seeds and finely sliced scallions for garnish. Serve immediately and enjoy!
How to Serve
These cabbage rolls are delicious enough to enjoy on their own but can also be served alongside a variety of side dishes. For a complete meal, pair them with:
- Steamed jasmine rice or fried rice
- Roasted sweet potatoes or Asian slaw
- Stir-fried greens like bok choy or Chinese broccoli
- Tofu spring rolls or steamed dumplings for an appetizer-style spread
They also make an excellent addition to lunchboxes or potlucks—compact, mess-free, and sure to impress with both flavor and appearance.
How to Make Ahead & Store
These vegan cabbage rolls are perfect for meal prep. Here’s how to store them:
Make Ahead:
You can fully assemble the rolls up to 24 hours in advance. Store them covered in the fridge until you’re ready to cook.
Freezing:
Uncooked rolls freeze well. Arrange them on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag. They can be stored for up to 2 months. Thaw in the refrigerator overnight before cooking.
Storing Leftovers:
Cooked rolls can be stored in an airtight container in the fridge for 3–4 days. To reheat, pan-fry them again, bake at 360°F (180°C) for 10–15 minutes, or microwave in short bursts until warmed through.
Useful Ingredient & Recipe Notes
Cabbage Tips:
- Napa cabbage is ideal because of its tender, flexible leaves, but other types like Savoy, green cabbage, or Jaroma can work too.
- If your cabbage has thick central ribs, trim them after boiling to make rolling easier.
- You can also freeze a whole head of cabbage, thaw it, and peel off leaves—this softens them without blanching.
Filling Tips:
- Customize the filling with your favorite vegetables, just ensure they cook at a similar rate.
- Add lentils, chopped tofu, or plant-based ground “meat” for extra protein and texture.
- Spice it up with sriracha, chili oil, or crushed red pepper flakes.
Sauce Tips:
- Make a double batch of the sauce and store leftovers for stir-fries or dipping.
- For a nutty variation, add a spoonful of peanut butter or tahini to the sauce.
Other Vegan Asian Recipes and Cabbage Recipes:
Looking to try more Asian-inspired vegan meals? Check out these favorites:
- Asian Vegetable Stir-Fry Noodles – Quick and customizable.
- Hibachi-Style Japanese Fried Rice – Packed with flavor and veggies.
- Thai Glass Noodle Salad (Yum Woon Sen) – Light and spicy.
- Thai Coconut Curry Soup – Creamy and warming.
- Spicy Sriracha Noodles – Bold and fiery.
- Homemade Hoisin Sauce – A rich, umami-packed condiment.
- Creamy Vegan Ramen – Comforting and satisfying.
- Sticky Teriyaki Tofu – Sweet, savory, and easy.
- German Sauerkraut – A tangy side packed with probiotics.
- Keto Coleslaw – A low-carb twist on a classic salad.