Sweet Sesame Stuffed Cabbage
My usual go-to stuffed cabbage recipe has my polish vibes with marinara as the sauce and stuffed with mushrooms and potatoes, but one day I decided to break free from the mold and test this version out. Let me just say, “whoa!” cuz I was not disappointed. I started making these for my clients and they have never went back!
These stuffed cabbage rolls are:
beautiful & tasty
vegan
gluten free
dairy free
great for dinner or meal prep
packed with clean plant based protein
The flavors with each bite seem to explode amongst your taste buds, and afterwards you’re left wanting more and more!
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Makes 2-3 bowls:
The Goods:
For the stuffed cabbage:
1 large purple cabbage, botton center removed
1 tbsp sesame oil
2 large sweet potatoes, very small diced
3 green onions, sliced
2 baby bok choy, minced with tops separately
1 tsp ground ginger
1 tsp garlic powder
1 package shiitake mushrooms, sliced
1/4 cup crushed sesame seeds
1/4 cup Big Tree Farms coconut aminos
1 block tofu, drained & small cubed
3 green onions, sliced (for garnish)
For the top marinade sauce:
1 1/2 cup Big Tree Farms coconut aminos
1/2 lemon juiced
1 tbsp wasabi paste
The Method:
First, take your big purple cabbage, and remove and core out the bottom center where the root is. This will help peel the cabbage once it’s steamed. Grab a extra large steamer basket, and steam the whole cabbage intact for 20-30 minutes or until it’s fork tender. (Tip: Be sure to not overcook the cabbage otherwise the leaves will fall apart later when you roll them.) Once done, remove from heat and let cool.
As the cabbage is steaming, grab a large sauté pan with a lid, and heat sesame oil on medium to high heat.
Once the oil is hot add in your small diced sweet potatoes and saute for 2-3 minutes. Be sure to keep stirring to make sure you don’t burn the potatoes. After a few minutes, lower the heat, add a splash of water and cover with the lid for 5-7 minutes, this will help steam and cook the potato faster.
Next add in your green onions, bok choy (only the bottoms), ground ginger, garlic powder, stir and saute for 2-3 minutes.
Add in your mushrooms, crushed sesame seeds, coconut aminos, and saute for 3-4 minutes until the mushrooms have reduced about half their original size.
By now the sweet potatoes should be about fork tender, this is when you add in your cubed tofu. Stir and cook everything for about 1-2 minutes. Add in your bok choy tops, cook for 60 seconds, then remove heat, and set aside.
Preheat oven to 350.
Now grab your purple cabbage, and carefully begin to remove each layer one by one. (Careful! It may still be hot inside.) Place each cabbage leaf onto a large plate until you have about 10-15 complete leaves.
In a 9x13 dish, line the bottom with 2-3 leaves of cabbage as a bed for your rolls. Grab a large plate, open a cabbage leaf flat down with the inside facing up, and add two to three generous spoonfuls of the veggie mixture to the center. Fold in the sides, over the mixture, then roll from the bottom to the top, almost like a burrito.
Place all the rolls in a row over the bed of cabbage in the 9x13 pan. (Seam side down.) If you need more room, just repeat in an extra pan.
Once all your rolls are neatly placed, it’s time to make your marinade for the top. In a small mason jar, add in your coconut aminos, lemon juice, and wasabi paste, stir with a fork until most the wasabi is mixed in. Pour your marinade over the top of you cabbage rolls, garnish with a generous pinch of sesame seeds.
Cover with a lid, and bake for 30 minutes at 350. After you remove the rolls from the oven, let them cool for 5-10 minutes before serving.
Garnish with green onions and enjoy warm!
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