Easy Vegetarian Napa Cabbage Rolls with Tofu and Veggies
Wholesome and easy to make! These vegetarian Napa Cabbage Rolls are filled with tofu and vegetables for a light, satisfying meal. Give them a try!
Looking for napa cabbage recipes? Try Pickled Napa Cabbage, Napa Cabbage Slaw, or Napa Cabbage Soup!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Napa Cabbage Roll recipe:
How To Make Napa Cabbage Rolls: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Microwave napa cabbage leaves until tender.
Step 2
Mix tofu, panko, chopped shiitake mushrooms, and carrots for the filling.
Step 3
Place filling in the center of each cabbage leaf and roll tightly.
Step 4
Place the napa cabbage rolls in a pot.
Step 5
Add soup ingredients and bring to a boil.
Step 6
Simmer for 15 minutes.
Once cooked, transfer the rolls to a bowl and enjoy them warm. The seasoning is light, but the napa cabbage soaks the soup, and it’s so delicious!
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Easy Vegetarian Napa Cabbage Rolls with Tofu and Veggies
Print Pin SaveEquipment
- Medium pot
Ingredients
- 8 to 10 Napa cabbage leaves
For the Filling
- ¼ Carrot, finely chopped
- 3 Shiitake Mushrooms, finely chopped
- ½ Firm Tofu, drained
- 1 Egg
- 3 Tbsp Panko
- Salt and Pepper, to taste
For the Soup
- 2 tsp Vegetable Bouillon Powder
- pinch of Salt
- 1 cup Water
Instructions
- Prepare the Ingredients: Wrap the napa cabbage leaves in cling wrap and microwave for 4-5 minutes until they are tender. Carefully remove and pat dry any excess moisture with a paper towel. Finely chop the carrot and shiitake mushrooms. Microwave them for 2 minutes to soften slightly.
- Make the Filling: In a bowl, beat the egg. Add crumbled tofu, carrots, shiitake mushrooms, panko, salt, and pepper and combine well to make tofu fillings.
- Assemble the Rolls: Take one napa cabbage leaf and place a spoonful of the tofu filling in the center. Fold in the sides and roll it tightly, securing the filling inside. Repeat with the remaining leaves and filling.
- Cook the Rolls: Place the rolled cabbage in a pot. Add vegetable bouillon powder, a pinch of salt, and water. Bring the mixture to a boil over medium heat.
- Simmer: Cover the pot and reduce the heat to low. Let the rolls simmer for 15 minutes.
- Serve: Once cooked, transfer the rolls to a bowl and enjoy them warm.
Video
Notes
- Storage: Transfer to an airtight container and store in the refrigerator for up to 3-4 days.
- Instead of microwaving, you can boil (blanch) the cabbage leaves for 1-2 minutes to make them soft.
- If the tofu filling feels too soft, add panko a little at a time until it holds together better.
- Choose a pot that fits the rolls well so they don’t move around too much while boiling. An 18cm (7 inches) pot works well for this recipe.
- If the rolls start to open while cooking, use toothpicks to keep them closed. Remove them before serving.
Can leftovers be froze?
Yes, you can freeze them. Store them with the soup in an airtight container and microwave when eating.
I don’t own a microwave. Do you have any suggestions what to do instead of microwaving in this recipe? I’m guessing I could lightly fry the carrots and mushrooms. I’m thinking steaming or parboiling the cabbage. What do you suggest would work best?
Hi Jenn, thanks for your comment. I use the microwave to save time, but Yes, you could fry the carrots and mushrooms and steam the cabbage. I think steaming the cabbage taste a bit better than parboiling. I hope it helps!