These easy savoury & low card pan-fried cabbage rolls are stuffed with a vegetable & tofu filling, doused in a spicy asian-style sauce. Delectable! Prep Time15minutes mins Cook Time25minutes mins Total Time40minutes mins …  | deiv3 June 2 | These easy savoury & low card pan-fried cabbage rolls are stuffed with a vegetable & tofu filling, doused in a spicy asian-style sauce. Delectable! Prep Time15minutes mins Cook Time25minutes mins Total Time40minutes mins Course: Main Course, Side Dish Cuisine: Chinese, Fusion Keyword: cabbage, dumplings 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!
Nutrition Information (per serving) - Calories: 250 kcal
- Carbohydrates: 30g
- Protein: 8g
- Fat: 10g
- Saturated Fat: 1.5g
- Sodium: 600mg
- Potassium: 500mg
- Fiber: 5g
- Sugar: 5g
- Vitamin A: 4500 IU
- Vitamin C: 50 mg
- Calcium: 120 mg
- Iron: 2.5 mg
Tips for Best Results - Selecting Cabbage: Choose fresh, large napa cabbage leaves for easier rolling. Smaller leaves can be used for mini rolls.
- Prepping Tofu: For a firmer texture, press the tofu for 15 minutes before crumbling to remove excess water.
- Adding Protein: To increase protein content, you can add cooked lentils or chickpeas to the filling.
- Adjusting Spice Level: Adjust the amount of chili oil based on your heat preference. For a milder sauce, use less chili oil.
- Alternative Fillings: Feel free to add other vegetables like bell peppers, zucchini, or corn for a different texture and flavor.
These cabbage rolls are not only healthy and low in carbs but also packed with flavor. Perfect for a vegan and paleo-friendly meal, they are sure to impress your guests and satisfy your taste buds! | | | |
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