Protein Cabbage Wraps (Meatless)

Meatless high-protein cabbage rolls on a white plate with tomato sauce.

5 from 1 vote

36 grams of protein, 6-Ingredient Meatless Cabbage Wraps are made with tofu. Perfect for an easy vegan dinner or low-carb plant-based recipe.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: wraps (Makes 7)

Calories: 109kcal

Author: Nisha Melvani

Equipment

Food processor
Steamer basket optional
Skillet optional

Ingredients

16 ounces tofu super firm or extra firm (14 to 16 ounces)
2 green onion roughly chopped
2 tablespoons tamari or soy sauce, or coconut aminos (reduced sodium)
2 teaspoons olive oil optional
2 tablespoons nutritional yeast
1 ½ teaspoons chili powder
1 ½ teaspoons garlic powder
¾ teaspoon onion powder
¾ teaspoon smoked paprika
¼ teaspoon chipotle powder optional

Instructions

Rinse and dry the whole cabbage thoroughly. Remove any damaged outer leaves.
Prepare the cabbage using one of these three methods:
1. Freezer Method (No Boiling Needed) Freeze the whole cabbage for at least 24 hours. Thaw at room temperature for 6 hours or overnight in the fridge. The leaves will naturally soften and become pliable for rolling—no boiling required. Cut out the core from the base of the cabbage. Carefully peel off 7 large, intact leaves. Pat them dry with a clean dish towel.
2. Boil Method (Quick & Reliable) Bring a large pot of lightly salted water to a boil. Cut out the core from the base of the cabbage. Carefully remove 7 large cabbage leaves and simmer for 2–4 minutes until softened. Drain and pat dry.
3. Steam or Microwave Method (Fastest Option) Cut out the core from the base of the cabbage. Remove 7 leaves. Place them in a steamer basket over boiling water and steam for 5–7 minutes, or until tender. Or stack the leaves on a plate with a splash of water, cover with a damp paper towel, and microwave for 2–3 minutes until soft and flexible.
Make the Filling: In a food processor, add the tofu (broken into chunks), green onions, tamari, olive oil (if using), nutritional yeast, chili powder, garlic powder, onion powder, smoked paprika, and chipotle powder (if using). Process until the mixture is smooth and holds together when pressed.
Assemble the Wraps: Scoop ⅓ cup of the filling onto the center of each cabbage leaf. Fold the sides over the filling and roll tightly to seal. (See the images in the blog post.)
Cook the wraps:
Option 1 - Steam the Wraps: Place the cabbage wraps, folded side down, in a large steamer basket over about 1.5 inches of water. Bring the water to a gentle simmer, cover tightly with a lid, and steam for 7 minutes. Flip the wraps with kitchen tongs, and cook for about 3 minutes more, or until heated through. (See blog post for more details.)
Option 2 - Pan-Fry Method: Heat a drizzle of oil in a large skillet over medium heat. Place wraps seam-side down and cook for 3 minutes. Flip, add a splash of water, cover, and steam for 5 minutes until heated through.
Serve: Serve warm with tomato or pasta sauce.

Notes

Nutrition information is per wrap; one serving is about 3 wraps. The recipe makes about 7 wraps in total.

Leftover cabbage leaves: Chop and sauté them with garlic and mustard powder to form anti-cancer sulforaphane! Otherwise, toss them into stir-fries or grain bowls, or add them to soups for extra fiber and flavor. They work perfectly in my popular cabbage soup recipe! You can even pickle them for a tangy, crunchy topping.

How to Store: Let the steamed cabbage rolls cool completely, then store them in a shallow airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.

To Freeze: Freeze uncooked wraps in a single layer. When ready to cook, steam directly from frozen, adding 5 extra minutes to the steaming time.

Nutrition