Rice Filled Cabbage Rolls


I was looking for an asian style appetizer and this recipe for Rice Filled Cabbage Rolls popped up. Actually, originally it is quite different but with just a bit of tweeking, I got what I wanted. The pros and cons of leaves: Bok Choi is very fragile a the top and very hard at the bottom even if you cut off a good portion. You could use Kale or Mangold but they have much stronger flavors and change the direction of the taste, more like rice filled grape leaves than rice filled cabbage rolls. I solved my problem by using toothpicks to hold the leaves together for frying and putting knives on the table so they could be eaten easily. In a way, these are more like a sidedish than an appetizer but I have included them on both lists. With all that compromise, they still tasted great!


Servings: 2
Duration: 40 minutes
Utensils: sauce pan
Cooking surface: stove top



6 large leaves bok choi, cleaned and the most of the lower hard stem removed

6 Tab olive oil

1 small onion, diced

1 small carrot, diced

1/3 cup rice, like sushi rice

1 cup vegan broth

10 small dates, chopped

3 Tab sesame seeds

Salt and Pepper



Blanch the leaves in boiling water for a few seconds. Drain and put aside to cool. Using 3 Tab of the olive oil, sauté the chopped onions and carrots for about 5 minutes. Add the rice and let cook for another 5 minutes. Add the broth and let the whole mixture cook for about 20 minutes or until the rice is soft and the liquid absorbed. Add the dates and sesame seeds and cook for a few minutes. Spice to taste. Let cool for a few minutes.

Taking one leaf at a time, put a heaping tablespoon of rice mixture the lower end to the middle of the leaf. Fold in the sides and flap the softer end under the stiffer end of the leaf. If they don't stay closed, you can use toothpicks to hold them closed. Heat up the remaining oil and gently fry the cabbage rolls until they are lightly golden. Serve immediately.


These cabbage rolls can be made the day before and then fried just before serving. Be sure to take them out of the refrigerator at least an hour in advance so that they are not so cold in the center and don't need to cook so long.


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Vegan Recipes for Appetizers

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