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Kawelo's Cabbage Rolls


Kawelo's Cabbage Rolls


  1. Cut end part of cabbage 

  2. Wash cabbage and separate leaves

  3. Boil a pot of water and blanche the cabbage in the pot for 30 seconds to one minute

  4. Head cabbage will take longer to soften than chinese varieties

  5. After youtake out leaves from hot water, run under cold water

  6. Place leaves on a kitchen towel to dry

  7. Heat some oil in a pan and add onions

  8. Fry until onions become translucent

  9. Add chopped garlic and green onions

  10. Sautee for another minute without burning the garlic

  11. Add veggies: zucchini, squash, carrots, mushrooms, beets, potatoes, etc.

  12. Veggies need to be choppped small as they will make the filling inside the cabbage rolls

  13. Sautee all veggies until they are soft.

  14. If using, crumble the extra firm tofu over the veggies and mix in well

  15. Optional ingredient for the filling: cooked brown or white rice mixed into the veggie filling

  16. Add the filling sauce ingredients to the pan of veggies and tofu, mix well

  17. Add the cornstarch to the pan and mix well

  18. Grab a cabbage leaf, scoop a spoonful of the veggie filling into the center of the leaf

  19. Fold the bottom of the leaf over the filling, flip the sides to the center and roll up the cabbage leaf like a burrito

  20. Wash your pan and heat it up with oil of your choice

  21. Lightly sear your cabbage roll for 2-3 minutes on each side.

For the dipping sauce:

  1. While you’re searing  your cabbages, in a saucepan, fry off the garlic and scallions with a small drizzle of oil

  2. Carefully pour in the tamari sauce, vinegar, coconut amino, and sugar, bring to a gentle boil

  3. Mix the arrowroot powder with the warm water and pour into the pan, stir and heat till thickens to your preferred consistency. Enjoy!

Tip: Donʻt blanch for too long, you donʻt want leaves to get too soggy

  • 14 Napa cabbage leaves

  • 1 cup cooked brown or white rice

  • 3/4 cup shiitake mushroom fresh or dried reconstituted shiitake mushrooms, chopped

  • 1 carrot, chopped

  • 2 scallions, chopped

  • 4 garlic cloves, minced

  • 14 oz extra firm tofu (optional)

  • 1 tablespoon soy sauce

  • 1 1/2 tablespoon coconut amino

  • 1 teaspoon rice vinegar

  • 1/4 teaspoon white pepper

  • 1 tablespoon arrowroot powder/cornstarch

  • Salt to taste

  • Sesame oil

Dipping Sauce:

  • 3 garlic cloves, chopped

  • 1 scallion, chopped

  • 1 tablespoon soy sauce

  • 2 tablespoon aminos

  • 1 teaspoon rice vinegar

  • 1 teaspoon brown sugar

  • 1/2 tablespoon arrowroot powder or cornstarch

  • 1/2 cup warm water

  • Put cornstarch into warm water and mix together

Sauce for the filling:

  • 1 tablespoon soy sauce

  • 1 1/2 tablespoon aminos

  • 1 teaspoon rice vinegar

  • 1/4 teaspoon pepper

  • 1 tablespoon arrowroot powder or cornstarch

  • Salt to taste

  • Sesame oil

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