Description
Asian Cabbage Rolls are a delicious vegetarian dish featuring tender napa cabbage leaves filled with a savory mixture of tofu, rice, vegetables, and shiitake mushrooms. Wrapped carefully and served with a rich soy sauce glaze, these rolls combine comforting textures and umami flavors perfect for a wholesome meal.
Ingredients
Cabbage Leaves
- 20 leaves napa cabbage
Cabbage Roll Filling
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 4 pieces dried shiitake mushrooms (60 g), re-hydrated and diced
- 2 stalks green onion, sliced
- 1 pack firm tofu (454 g)
- 1 cup short/medium grain rice, cooked
- 1 tsp roasted sesame oil
Cornstarch Slurry
- 2 tbsp mushroom water
- 1 tbsp soy sauce
- 1 tbsp cornstarch
Soy Sauce Glaze
- 1 cup mushroom water
- ¼ cup soy sauce
- 2 tsp white granulated sugar
- ½ tsp garlic powder
- 2 tbsp cornstarch
- 1 tsp roasted sesame seeds (optional)
Instructions
- Prepare the cabbage leaves: Boil the napa cabbage leaves in water for 20 seconds until slightly softened. Immediately transfer them to an ice bath to stop the cooking process, then pat them dry carefully.
- Cook the filling: Heat a wok over medium heat and drizzle with oil. Sauté minced garlic and sliced green onions for 30 seconds until fragrant. Add diced carrots and rehydrated shiitake mushrooms, sauté for 2 minutes. Crumble the firm tofu into the wok and cook for another minute. Pour in the cornstarch slurry (made by mixing mushroom water, soy sauce, and cornstarch) and stir with the vegetables and tofu for 10 seconds to bind the ingredients. Finally, add the cooked rice and stir-fry all ingredients together for 30 seconds. Remove from heat and stir in the roasted sesame oil for added aroma.
- Wrap the cabbage rolls: Trim about 2 inches from the bottom stem of each cabbage leaf to make rolling easier. Place approximately 2 tablespoons of the filling about 2 inches above the base of the leaf. Roll the bottom part of the cabbage leaf up and over the filling, then continue rolling 1 to 2 revolutions until reaching the leafy part. Fold the right side of the leaf inward, then the left side, and roll once more to fully secure the filling inside the cabbage roll.
- Make soy sauce glaze and serve: In a saucepan with the heat off, combine mushroom water, soy sauce, sugar, garlic powder, and cornstarch. Whisk until the cornstarch is fully dissolved. Turn the heat to medium-high and continue whisking constantly for about 10 minutes until the mixture thickens into a glossy glaze. Stir in roasted sesame seeds if using. Drizzle the glaze generously on top of the cabbage rolls and serve immediately for best flavor and texture.
Notes
- Use fresh and tender napa cabbage leaves for easier rolling and better texture.
- Ensure the cornstarch slurry is thoroughly mixed to prevent lumps in the filling and sauce.
- Adjust the consistency of the soy sauce glaze by adding a little water if it becomes too thick.
- These cabbage rolls can also be steamed briefly after wrapping for a softer texture if preferred.
- Leftover rolls can be stored in the refrigerator and reheated gently with additional soy glaze.
