Asian-inspired cabbage rolls

Asian-inspired cabbage rolls

vegan cabbage rolls plate

This past week, I committed to being way more serious about regular (that’s the key word) meditation, yoga and exercise (running for the moment). I did meditation and yoga twice a day most days and ran every other day. It’s a small sample size, but I can feel the positive effects already. And I am getting much better at meditation too, something I never thought I would be able to say. I used to fidget, do shopping or chore lists in my head, worry and always found it impossible to quieten my inner chatter or ‘monkey brain’ as it is sometimes referred to.

Now, while I still occasionally have persistent thoughts that keep on coming, I am much better at nudging them away and returning to focusing on my breath. And for the first time ever, I find the entire experience really, really relaxing and almost addictive. I am truly amazed and very motivated to keep going. Next week, I begin therapy and I am filled with hope that talking to someone experienced in cases like mine, combined with meditation and exercise will eventually give me a new life, one I did not think was possible. Life without chronic depression, nagging anxiety and crippling self-doubt is something I am working towards.

While all this was going on in the background, I did not stop cooking and working on recipes as I am determined to keep the blog going as much as I can, plus it’s good to have some stability to hold on to in this time of chaos. One of these recipes still requires a bit of work as I have just suffered an unexpected setback, but that’s okay. I know I am very close.

This recipe is a twist on something I grew up on – cabbage rolls. I say it’s a twist as I flavoured them with ginger, Chinese five spice and soy sauce, which is certainly not the way we eat them in my native Poland. I think I like this combination better and I hope you will too. While they may look daunting to make, they are not – promise. I have included very thorough instructions below to make sure yours are a hit with you and your nearest and dearest too.

vegan cabbage rolls leaves

vegan cabbage rolls filling

vegan cabbage rolls rolling

vegan cabbage rolls dish

vegan cabbage rolls portion

makes
13-14
PREP
20 min
COOKING
50 min
makes
13-14
PREPARATION
20 min
COOKING
50 min
INGREDIENTS
  • 3 dried shiitake mushrooms, soaked in 2 cups / 500 ml boiling water for 8 hours (optional)
  • 2 tbsp oil (I use rice bran)
  • 2 banana shallots (or 1 medium onion), very finely diced
  • 4 large garlic cloves, finely diced
  • 4 tsp fresh ginger, grated finely
  • ½ tsp Chinese 5 spice
  • ¼ tsp white pepper
  • a good pinch of chilli (optional)
  • 250 g / 9 oz chestnut / cremini mushrooms, chopped finely
  • ½ tsp coarse sea salt
  • 2 tbsp soy sauce / tamari (GF)
  • 220 g / 1 slightly heaped cup (uncooked) white Jasmine rice
  • 1 large Savoy cabbage, about 14 large whole leaves
  • scallions / spring onions, green part finely sliced
  • sesame seeds, to decorate

SAUCE

METHOD
  1. Soak shiitake mushrooms in 2 cups of boiling water to soften them and to obtain a mushroom infused stock. I recommend 8 hours at least, 24 hours is even better. If you don’t have time, simply use 2 cups of unsalted (or adjust salt content of the recipe) vegetable stock and increase the amount of fresh mushrooms to 350 g / 12 oz.
  2. Heat up oil in a pan, once hot add diced shallots and fry off gently until soft and translucent. Next add in garlic and ginger – fry for a minute or two stirring frequently as they burn easily.
  3. Stir all the spices (add salt later) into the aromatics and add chopped fresh and rehydrated shiitake mushrooms (discard their wooden stems). Allow the mushrooms to cook down completely so that all the liquid evaporates.
  4. Add salt and soy sauce / tamari. Mix all really well, allow any further liquid (salt makes mushrooms release moisture) evaporate and then stir uncooked rice through. Mix well and set aside.
  5. Remove the leaves of the cabbage by making a delicate incision at the bottom of each leaf (where it attaches to the head), prising the leaf off gently. You will need about 14 whole leaves in total.
  6. Bring a big pot of water to the boil and grab a mixing bowl, fill it with cold water and have a batch of ice cubes ready in the freezer.
  7. Plunge 4-5 leaves at a time into the boiling water. Blanch them for 3 minutes and then fish them out and plunge them in a bowl full of ice water.
  8. Thin the outside stem of each leaf with a sharp knife. Run the knife along the stem trimming off any excess that jets out above the leaf’s surface.
  9. Set the oven to 200° C / 390° F and grab a large baking dish.
  10. Place a trimmed cabbage leaf on the work bench so that the inside faces you. Place a heaped tablespoon (do not overfill as rice needs room for expansion) of the filling at the bottom of each leaf, fold the sides to the middle and then roll the leaf gently (not too tightly) until the filling is safely enclosed inside. Place it snugly in the prepared baking dish, the seam down. Continue with the remaining leaves in the same manner.
  11. Pour 500 ml / 2 cups of mushroom infused water or stock over the rolls, cover the baking dish tightly with a piece of foil and bake for about 50 minutes – until the rice is almost cooked.
  12. Once out of the oven, keep the dish covered with foil and place a kitchen towel on top. Rest for about 10-15 min for the rice to finish off cooking it its own steam.
  13. In a mixing jug, combine all of the ingredients for the sauce.
  14. Serve the rolls sprinkled with sliced spring onions / scallions, sesame seeds and a small amount of dressing.

NOTES

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NUTRITIONAL INFO
calories
113
6%
sugars
2 g
2%
fats
4 g
5%
saturates
0 g
2%
proteins
3 g
5%
carbs
18 g
7%
*per roll
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5.0
4 reviews, 24 comments
REVIEWS & QUESTIONS
Dodie:
Sounds yummy - can't wait!
    Ania
    Ania:
    Thank you, I hope you'll enjoy it! x Ania
Tamara Lynne:
Ania,
If I struggle with the strong flavour of shiitake mushrooms, can you think of a vegetable, legume or grain substitute?
    Ania
    Ania:
    Hi Tamara,
    How about regular mushrooms like white button or chestnut/cremini - they will work just as well. Ania
Sarah:
Hi Ania, thank you for this recipe! I love Chinese five spice. I have made the rolls twice and, though I find it labor intensive , it is totally worth it. I make batch cook these and freeze some to really make my efforts count. :) One thing I wanted to mention was that the second time I made these I decided to steam the whole cabbage and peel off leaves as they became softer instead of boiling a few leaves at a time. I didn't blanch them but I didn't notice a difference in the final result and it was so much easier.
    Ania
    Ania:
    Hi Sarah,
    Thank you for your kind words! I'm so glad you find these worth the effort they require. What a great idea to steam the cabbage - I am tempted to try myself although I'll need to improvise the lid my steamer won't fit an entire cabbage. I know that some cooks tend to blanch the head rather than individual leaves but I love the idea to steam it much better! Thanks for the tip! Ania
Anna S.:
Thank you for your reply! Yes, I was thinking that I would have to buy a very expensive camera. I was stagnating because I thought the first step was the find the perfect camera. But, I now realize I just gotta settle on one and just start practicing. So many things go into making a good photograph like lighting and editing....and how you arrange the food. The dousing the cabbage in cold water seems like a cool trick. I'll try it!
    Ania
    Ania:
    You are welcome and good luck!
Anna S.:
Looks so colorful and drool-worthy! Not only do you come up with cool recipe ideas, you are an amazing photographer too! The picture of you spooning a spoon of brown rice into the cabbage leaf was absolute perfection! I have never tried photography before. Just my iPhone camera. And, I can never get my pictures to look this tempting. What camera and lens do you use to get get such amazing shots? And, how do you make the cabbage look so vibrant green? Or, is it just the color of the natural cabbage?
    Ania
    Ania:
    Thank you, Anna. You are too kind. I have my days, but trust me I am not happy with many of my photos - it's a constant trial and error and not all dishes are that photogenic. The cabbage has been shocked (in ice) to keep the colour as green as possible. As for the camera I have a Canon 750D and lenses differ but that was shot with 50mm. I will be redoing my website shortly and I plan to put a page with all my equipment on there so hopefully that will be helpful. Meanwhile, pls know that you can achieve good food photos even with an iPhone, it's not so much the equipment (the camera I use is an amateur DSLR) but the practice that make perfect. Ania
Glenda:
The oven temperature appears to be a tinsy typo as they are both in C.
    Ania
    Ania:
    You are totally right, Glenda. Thank you! I shall correct that now. Ania
Sandy Lynn:
Don't know why as I followed instructions to a tee (though used green cabbage as napa wasn't available) - but this recipe did not work for me. The rice never cooked through and remained crunchy. Not one to throw anything out, however, I unrolled each and scraped the mushroom/rice mixture into a saucepan. Added water to cover about an inch over the top and put on a medium heat. Then let it cook until rice was tender and water absorbed. It made the most delicious porridge that I ate over several days. So good that I'm wondering how to replicate without going through all the cabbage roll steps!
I ate the green cabbage separately with a little mustard.
    Ania
    Ania:
    Hi Sandy,
    I am wondering if you meant to review my recipe as my recipe does not ask for napa cabbage but savoy cabbage...Anyway, I feel that something must have gone wrong as there is no way that jasmine rice (which cooks quickly) would remain crunchy after 50 minutes in a very hot oven and further 10-15 minutes resting time - which means it continues to cook in its own, hot steam. Perhaps the rice wasn't quite completely wrapped by the leaves? Anyway, your fix was brilliant and if you want to make it again but avoid hassle of wrapping in leaves, I would shred the cabbage and make it into a sort of hash/stir fry in a pan or cut the cabbage into wedges, grill it and braise it and serve the rice and a drizzle of the sauce maybe? These are the two ideas to spring to mind. Hope that helps! Ania
Brittny:
Do you us brown or white jasmine rice? Also if I cannot find savoy cabbage what other cabbage type would you recommend using?
    Ania
    Ania:
    Hi Brittny,
    I used white jasmine rice. White cabbage would probably be my second choice but less pretty or purple cabbage, but it turns blue when cooked so beware. Ania
Mikhela:
Made these with quorn mince instead of mushroom and they are delicious! Thanks for the recipe.
    Ania
    Ania:
    Great to hear and thank you for letting me know! x Ania
Kate Mallabon:
Sooooo good!
    Ania
    Ania:
    Thanks, Kate! I'm delighted to hear that! x Ania
Caitlin Tzounos:
Hi Ania,
These look delicious! I'm a long time follower of your blog and love everything that I make of yours!!
With regards to these rolls, what do you typically have with them? Or are they a standalone dish?
Thank you!! Caitlin
    Ania
    Ania:
    Aw, thanks for you kind words, Caitlin! I am so pleased to hear that you enjoy my blog! They are typically eaten on their own although at Xmas, for example, they are served as part of a larger spread of dishes. x Ania
Hi Ania, I don’t know really anything about you and I am new to your blog. I was looking for cabbage rolls but after reading your comments I feel compelled to share. I have struggled with depression and anxiety my entire life, along with other health issues. When I became pregnant with my son all my symptoms worsened exponentially. Everyone tried to act as if it were perfectly normal to feel like hell when pregnant but I couldn’t accept that. After trying just about every fad diet on the planet (all pushed even by my ‘alternative’ ND and midwife) I simply prayed to The Universe in desperation for some kind of answer. Then I ’accidentally’ stumbled upon Medical Medium. After adapting my diet more and more to fit what he recommends I can say that not only do I feel fully recovered from my pregnancy but actually more healthful , vital and whole than I’ve ever felt in my life. You’re already vegan so you’re on the right track but there are some other trouble makers even in a vegan diet that can cause issues. Additionally there are specific cleanses and supplements that he outlines in a very detailed fashion to help address every single symptom under the sun. AND he actually explains why these different ingredients cause issues and why certain symptoms exist far beyond the current medical scope. If you are open to healing through a healthy diet of plant based foods then I would strongly encourage you to at least check him out. And back to the topic, these look delish! I would also love to see a traditional recipe from your blog since it has so much yummy polish food already. I will be subbing coconut aminos though for the soy as that is sadly on the list of trouble-makers. Wishing you the best. 💚
    Ania
    Ania:
    Hi B,
    Thank you for your thoughtful comment and I am sorry to hear that you too have had close encounters with anxiety and depression. I can imagine that post-natal depression must be particularly tough as there is so much responsibility on you as a new mother. I am glad you found something to help you and while I agree that some foods (sugar in particular) are probably best avoided altogether (although easier said than done, especially when you run a food blog for a living ;) ), I got to the bottom of my issues and they stem from my past life experience. I am working towards a positive change with an experienced therapist. Hope you will enjoy the recipe if you give it a go and I will make the Polish version at some point too, promise! x Stay safe! Ania
Sally:
Hi Ania, I’m glad to hear things are going well and hope your therapist is a great fit. I have been loathe to mention it as I know you try to be naturally healthy but from personal experience I can recommend Aropax for depression and Lexapro for ongoing OCD or anxiety muffling. The former for just a while, the latter, in reduced dose as a daily maintenance . I’m sure you will want to explore all avenues but this is just a thought as they worked so well for me. PS i think you’re a beautiful writer.. maybe there’s a bookin this? Big hug. 🙃❤️
    Ania
    Ania:
    Thanks for your kind comment and for sharing what has worked for you, Sally. I have tried antidepressants in the past, but it was not a good experience for me and so I am scared of them. I am really determined to conquer this without medication, especially that until a couple of months ago, I did not have a firm idea of the root cause and now I finally do, which fills me with hope for a happier me. Oh and thank you for your kind words about my writing ;) I am forever surprised when I realise that quite a few people read my stream of consciousness. Sending hugs back xx Ania
karadeniz gezilecek yerler:
Strong performance and a nice Blog.
    Ania
    Ania:
    Thanks!
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