Equipment
- stove
Ingredients
Cabbage Roll Ingredients
- 1 head napa cabbage
- 4 garlic cloves, minced
- 2 tbsp fresh ginger, minced
- 3 green onions, finely chopped
- 8 oz mushrooms, finely chopped
- 1 cup TVP
- 1 cup water
- ¼ cup coconut aminos, or tamari
- ½ tsp salt and pepper, more or less to taste
Dipping Sauce Ingredients
- ¼ cup coconut aminos, or tamari
- 2 tbsp rice vinegar
- 1 tbsp sriracha
- ½ tsp garlic powder
- ½ tsp ground ginger
- 1 tsp maple syrup
- 1 tbsp sesame seeds
Method
- Bring a large pot of salted water to a boil. Add 6-8 cabbage leaves at a time and cook for 1-2 minutes until softened, immediately transferring to a colander lined with paper towels to cool.
- Heat a nonstick skillet over medium heat and add a splash of water or cooking oil to lightly coat. Add in the garlic, ginger and onion and sauté until tender, and then add the mushrooms, cooking for 3-4 minutes until very soft. Add the TVP, water and coconut aminos and stir, seasoning with salt and pepper to taste.
- Lay one leaf at a time on a clean, dry surface and add 2-3 tbsp of filling, depending on the size of your leaves. Roll up tightly from the base of the leaf, tucking in the sides to make a perfect little roll. Repeat with remaining filling and leaves.
- Clean out the skillet and heat over medium low heat, and add a splash of cooking oil if desired (optional). Add the cabbage rolls and cook for 2 minutes per side until lightly golden.
- Prepare the sauce by combining all the ingredients in a jar and seasoning to taste.
- Serve the rolls warm with dipping sauce.
Nutrition
Serving 1servingCalories 183kcalCarbohydrates 26gProtein 17gFat 2gSaturated Fat 0.3gPolyunsaturated Fat 1gMonounsaturated Fat 0.4gSodium 1086mgPotassium 793mgFiber 8gSugar 9gVitamin A 811IUVitamin C 67mgCalcium 287mgIron 4mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.