I always love exploring meals that are fun and easy to prepare whilst maintaining it’s nutritional value. I recently did a bunch of healthy recipes for a client shoot and embraced a spark of inspiration. Cabbage rolls or stuffed cabbage isn’t a whole new concept but one that I haven’t tried. Cabbage leaves are basically treated like a dumpling skin and can hold rolls are boiled to help hold it’s texture and stuffed with meat, rice, vegetables or a combination of your choosing. Of course you can then either bake or steam them after stuffing and serve with a sauce to compliment the ingredients used in the stuffing.

The traditional recipe always calls for meat but this version is fully vegan and packed with protein and vitamins and just what you need when you need a super easy and delicious snack. For this recipe I used tofu, button mushrooms, Finch foods quinoa, and some bell peppers to add a nice crunch. To make things healthier I’ve used Brag liquid aminos to stir fry my mixture which is a healthier alternative to soy sauce.


  • 01 large head of cabbage
  • 1/4 cup of cooked quinoa
  • 1/2 block of tofu – mashed
  • 10-15 button mushrooms – sliced
  • 01 medium-sized onion – minced
  • 02 cloves of garlic – minced
  • 01 tsp of salt
  • 1/2 chili flakes
  • 1/2 tsp of pepper
  • 01 tsp of liquid amainos
  • 1/4 cup of chopped bell pepper
  • Oil for frying


  • Remove the middle core of the cabbage and separate the leaves and cut the hard part in the back of the leaves. 
  • Add water to a large cooking pot and bring it to a boil.  When the water is boiling, add the cabbage leaves and boil for 30-40 seconds till it’s tender. 
  • Remove the cabbage leaves from the pot and let it cool down. 
  • Heat a skillet over medium heat and add oil. When oil is heated, add the onions, garlic, and saute for 30-40 seconds.  
  • Next, add mashed tofu, sliced mushrooms, season with salt, pepper, chili flakes, and liquid aminos, and cook for 03-04 minutes.
  • Next, add chopped bell pepper and cooked quinoa and give it a good mix and cook for another 02 minutes.
  • Take a big scoop of the mixture, add to the cabbage leaves, and fold into rolls like you are rolling a wrap. Make sure you press the mixture in and roll as tight as possible. 
  • Repeat the same and prepare all the cabbage rolls for steaming. 
  • Heat up a cooking pot with water and place a steamer. 
  • Arrange the cabbage rolls inside the steamer and steam for 10 minutes. 
  • Serve with sesame soy sauce for dipping
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