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Vegan Cabbage Rolls With Hot & Sweet Sauce🥢🌱



Vegan Cabbage Rolls With Hot & Sweet Sauce
Vegan Cabbage Rolls With Hot & Sweet Sauce🥢🌱

Indulge in a delightful fusion of flavours with these Asian-inspired vegan cabbage rolls, packed with a hearty filling of mushrooms, tofu, carrots, beansprouts, onions, and rice. These scrumptious cabbage rolls are pan-fried for a deliciously crispy exterior and served with a tantalising hot and sweet chilli Chinese style sauce. This recipe is perfect for a unique appetiser or a creative main course that's sure to impress your guests.


 

Recipe:


Serves: 4 people (makes 8 cabbage rolls)


Preparation Time: 30 minutes

Cooking Time: 45 minutes

Total Time: 1 hour 15 minutes


 

Ingredients:


For the cabbage rolls:

8 large cabbage leaves

100g white jasmine rice

200ml water

200g extra-firm tofu, drained, pressed, and diced

200g mushrooms, diced

1 medium carrot, peeled and diced

100g beansprouts

1 medium onion, finely chopped

1 tablespoon vegetable oil

1/2 teaspoon ground ginger

1/2 teaspoon garlic powder

Salt and pepper, to taste


For the hot and sweet chilli sauce:

60ml soy sauce

60ml rice vinegar

2 tablespoons sweet chilli sauce

1 tablespoon brown sugar

1 teaspoon cornstarch

1/2 teaspoon crushed red pepper flakes (adjust to taste)


 

Method:


For the rice:

Rinse the jasmine rice under cold water until the water runs clear.

In a small saucepan, combine the rinsed rice with 200ml water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is cooked and the water is absorbed. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork and set aside.


For the cabbage rolls:

Bring a large pot of water to a boil. Add the cabbage leaves and cook for 3-4 minutes, or until softened. Drain the leaves and let them cool. Pat dry with a paper towel to remove excess moisture.

In a large skillet, heat the vegetable oil over medium heat. Add the onions, and cook for 3-4 minutes, or until softened and translucent.

Add the diced tofu, mushrooms, and carrots to the skillet, and cook for 5-6 minutes, or until the vegetables are tender.

Stir in the cooked rice, beansprouts, ground ginger, and garlic powder. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, then remove from heat and let the filling cool slightly.

Lay a cabbage leaf on a clean surface, with the stem end facing you. Place about 1/8th of the filling in the centre of the leaf. Fold the bottom of the leaf up over the filling, then fold the sides inward, and finally roll the leaf away from you to enclose the filling. Repeat with the remaining leaves and filling.

Wipe the skillet clean, and heat a thin layer of vegetable oil over medium heat. Carefully place the cabbage rolls, seam-side down, in the skillet, and cook for 3-4 minutes on each side, or until golden brown and crispy.


For the hot and sweet chilli sauce:

In a small saucepan, whisk together the soy sauce, rice vinegar, sweet chilli sauce, brown sugar, cornstarch, and crushed red pepper flakes.

Cook the sauce over medium heat, stirring constantly, until it thickens and becomes glossy. Remove from heat.


To serve:

Place two cabbage rolls on each plate, and drizzle with the hot and sweet chilli sauce. You can also serve the sauce on the side for dipping. Enjoy these Asian style vegan cabbage rolls as an appetiser or main course with your favourite side dishes.



 

Additional Tips:

You can substitute the jasmine rice with basmati or brown rice for a different texture and flavour.

If you prefer a gluten-free option, replace the soy sauce with tamari or coconut aminos.

Feel free to add other vegetables, like bell peppers or zucchini, to the filling mixture for extra flavour and nutrition.

To make these cabbage rolls ahead of time, prepare the filling and cabbage leaves separately and store them in the refrigerator. Assemble and cook the rolls just before serving to ensure the best texture and flavour.

For an extra kick of flavour, you can also add a pinch of Chinese five-spice powder to the filling mixture.



Nutritional Information (per serving):

Calories: 320 kcal

Protein: 15 g

Carbohydrates: 48 g

Fat: 8 g

Fibre: 5 g

Sodium: 890 mg

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