Stuffed cabbage rolls are enjoyed all over the world, from German Kohlrouladen to Polish Golumpki to Middle Eastern Malfouf. These Asian-inspired vegan cabbage rolls put a delicious twist on the classic, featuring tender napa cabbage leaves stuffed with a flavorful rice and veggie filling, all topped with an irresistible Chinese brown garlic sauce. They’re naturally gluten-free, fully plant-based, and absolutely packed with flavor.

What makes these cabbage rolls special is their versatility. Unlike traditional recipes that are baked in the oven, these are cooked on the stovetop, giving them beautifully golden, pan-seared edges. The filling combines tender sushi rice with sautéed vegetables and aromatic seasonings, while the glistening brown garlic sauce ties everything together with its sweet, savory, and slightly tangy notes.

Why These Asian Cabbage Rolls Are Different

Traditional stuffed cabbage often contains meat, but this plant-based version proves you don’t need it for incredible flavor. The combination of rice, mushrooms, carrots, and peppers creates a satisfying, hearty filling that’s just as delicious as any meat-based version. The secret is in the seasoning—tamari, ginger, garlic, and a touch of red pepper flakes give these rolls an unmistakably Asian character.

Napa cabbage is ideal for this recipe because its leaves are naturally tender and pliable, making them easy to roll without tearing. The leaves have a mild, slightly sweet flavor that complements the savory filling beautifully. Plus, the shape of cabbage leaves is practically designed to wrap in on themselves, creating perfect little parcels.

The Key to Perfect Cabbage Leaves

The first step to successful cabbage rolls is properly preparing the leaves. Blanching them briefly in boiling water makes them soft and flexible without becoming mushy. Just 2-3 minutes is enough to transform rigid leaves into pliable wrappers that roll easily. Immediately transferring them to cold water stops the cooking process and keeps them at the perfect texture.

Building the Flavorful Rice Filling

The filling starts with sushi rice, which has a naturally sticky texture that holds the rolls together beautifully. Soaking the rice for 45-60 minutes before cooking ensures it cooks evenly and achieves that perfect tender consistency. The vegetables are sautéed until just tender, then mixed with the rice and seasoned generously with tamari, ginger, and warming spices.

The beauty of this recipe is its adaptability. Feel free to swap in your favorite vegetables—just make sure they have similar cooking times so everything finishes together. For a heartier, more meaty texture, you can add cooked lentils or soy mince to the filling. The recipe is really a template for you to customize based on what you have and what you love.

Serving Suggestions

These versatile cabbage rolls work beautifully as a light meal on their own or as part of a larger spread. Serve them alongside pan-roasted potatoes, quinoa pilaf, or simply with crusty bread to soak up the delicious sauce. For an Asian-themed dinner, pair them with steamed dumplings and other small bites. They also make an impressive appetizer for dinner parties.

Make-Ahead and Storage Tips

One of the best things about these cabbage rolls is how well they store. Assemble the rolls a day in advance and keep them covered in the refrigerator until ready to cook. For longer storage, freeze the uncooked rolls on a tray until firm, then transfer to a freezer bag for up to two months. Thaw in the refrigerator before pan-searing. Cooked rolls keep in an airtight container in the fridge for 3-4 days.