Vegan Napa Cabbage Roll Recipe

Hey guys! Did you miss me? Did you even notice I was gone? 😛

I know! Last week was an incredibly busy week for me. I finished (yay!) book 2 in the Green St. Girls Romance series and I am thisclose to finishing the first round of edits before sending it off to my editor. I have to tell you that is a huge relief and I am both excited to be done and nervous to let anyone else see it.

I really love this story and I needed to take a break from vegan food blogging to make sure I did what needed to be done to make the book the best it can be.

But I’m back…sort of.

I’m going to post some vegan food recipes but I’m not going to be going in to deep detail about what to do because I really just don’t have the time. Please don’t hate me and try to understand that I have a lot to do right now and I really wanted to share some of these recipes with you!

Today we’re going with the vegan cabbage rolls. I first peeped this video on Instagram by plantbasedly and I knew I had to try it. I love napa cabbage, cabbage rolls and I knew there was a good chance I would love this.

So…here we go!

What You’ll Need:

Deep skillet
Large stock pot
Kitchen towels
Ramekins
*Whisk

Ingredients:

Make Cabbage Rolls:

To start, peel off the leaves of napa cabbage for as many rolls as you plan to make. I made 12 vegan napa cabbage rolls for two people so you can figure it out from there.

Boil/steam the leaves for 2 to 3 minutes each.

Remove from the water and place in a colander, rinsing with cold water to stop the cooking process.

Use a kitchen towel to dry off the napa cabbage prior to rolling.

For the veggie mix: In the deep skillet, sauté the vegetables in a water & soy sauce mixture if you want an oil free vegan recipe, until soft and tender. You can use the list of veggies I used in the ingredients list above or just use what you have in the fridge.

Let everything cool enough so that you can make them with your bare hands and prepare to assemble.

Roll the veggies into the napa cabbage, tucking the edges so everything is secure.

Because of my hectic schedule, I brushed water onto parchment paper and laid them on there to cook over high heat in the oven, but the original recipe calls for a shallow fry in a skillet so the choice is yours.

Make a Ponzu style dip using soy sauce, lemon juice, chili peppers, rice vinegar and Sriracha. Whisk together and place in individual ramekins for dipping.