Steamed vegetarian ‘spicy’ peanut spring cabbage rolls

thai cabbage rolls, vegetarian, healthy

I don’t know about you, but I just love cabbage. On the other hand, my wife hates it, so it’s hard to cook for her, as I am the self-appointed chef around the house.

As I write, I have finished eating these cabbage rolls. I was the Guinea pig! So now, I think they’re good enough to share. I am no longer eating refined grains (even gluten-free. Why?)

I used to eat tortillas and bread, so wrapping something up and cooking is more of a challenge these days. But, there’s always a healthy ‘alternative’ way to do things.

For example, this meal is sort of a cabbage wrap Chinese burrito. Well, not really, but I do hope you will like my recipe as much as I do. If you are really hungry, this meal will do the job. It’s very filling! There should be enough cabbage rolls for four or more people.

Here’s the ingredients…

  • 6 or more large cabbage leaves
  • 1 cup of bean sprouts
  • 1/2 a medium onion
  • 1 cup spinach
  • 1/2 cup of zucchini
  • 1/2 cup of frozen peas
  • 1 stalk of celery
  • 1/2 cup of carrot shreds
  • 1 tablespoon peanut butter, tahini sauce or my Thai peanut sauce and salad dressing
  • 1 teaspoon garlic powder
  • Good shake of black pepper
  • 1 small can of Italian tomato sauce
  • Couple shakes of your favorite brand hot sauce
  • 1 teaspoon chili powder
  • 1 cup of mushrooms
  • 1 teaspoon sesame oil
  • 2 tablespoons of apple cider vinegar
  • 1 tablespoon of soy sauce
  • a teaspoon of sesame seeds
  • Handful of cashews
  • Preparation with cooking takes about a half an hour complete


  • Finely chop up your mushrooms, onion, shred carrot in strips with potato peeler, spoon peanut butter on top (don’t worry, it will blend right in when it heats up)
  • Add your sesame seeds, cashews, black pepper, garlic powder, pepper, chili powder, soy sauce and apple cider vinegar
  • Cook on medium heat stirring mixture occasionally for about ten to fifteen minutes until done
  • Then, set it aside
  • Peanut butter will tend to be the glue to make everything hold or bond together
  • In the meantime, you are boiling your 6 cabbage leaves you’ve peeled off from a large head until they are soft, but not completely cooked (about 5 minutes until tender in a rolling boil)
  • Take each out with tongs and set on towel to drain and dry somewhat
  • Spoon in your mixture into a leaf on your cutting board (I leave the spline in, as it cooks up and gets soft)
  • Now, fold each one up
  • Place them in your steamer and cook for about five to ten minutes or until cabbage leaves are done
  • Remove each one carefully (gently) with your spatula, fork or tongs so they don’t tear open
  • Pour Italian sauce in a circle on your serving plate where each serving will sit
  • Put each cabbage roll on that spot and drizzle more Italian sauce on top

Author: Steven Humphreys

I have long been married and currently write posts every day about health and wellness and poetry. I have authored several books currently for sale at the popular outlets. I hope you like my blog finding my articles informative as well as entertaining. Feel free to let me know what you think. You can read more 'about me' on this site. Thanks for stopping by!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s