Delightful Asian Cabbage Wraps (Vegetarian)

Delightful Asian Cabbage Wraps (vegetarian).
Delightful Asian cabbage wraps are perfect for a flavor-filled vegetarian meal with just the right balance of protein and vegetables. (Image: Jenny Low / Nspirement Staff)

These delightful Asian Cabbage Wraps are loaded with tasty vegetables and perfect for a flavor-filled vegetarian meal with a perfect balance of protein and vegetables. They are actually pretty easy to make and if you have a gluten-free guest, the only thing to adjust in the recipe would be to purchase GF soy sauce.

It’s as simple as that and these Asian Cabbage Wraps are a meal that will make any guest feel special in its presentation — they look like a special gift. But the true gift is not just the nurturing to your body this meal provides, but the gift of sharing time together over the dinner table with family and friends.



2 servings

Prep time

30 minutes

Cooking time

15 minutes


  • Tofu – 4 oz (100g)

  • Button mushroom (cut into cubes) – 4 oz (100 g)

  • Eggs – 2

  • Kidney beans (from can) – ½ c (100 g)

  • Green beans (cut into small pieces) – ½ c (100 g)

  • Carrot (small, cut into cubes) – 1

  • Sesame seeds – 2 tbsp

  • Cabbage leaves – 6

  • Green onion (top part) – 6 leaves

  • Oil – 2 tbsp

tofu, mushroom, carrot, beans, egg, kidney beans chopped on a plate
Preparing the vegetables and protein for the filling. (Image: Jenny Low via Nspirement Staff)


  • Sesame oil – 1 tbsp

  • Soy sauce – 1 tbsp

  • Salt – ¼ tsp

  • Pepper – 1 pinch

cooked vegetables and tofu and egg mixed on white plate with sesame seeds on top
Vegetable and protein filler after being cooked with flavor added. Ready to put in your steamed cabbage. (Image: Jenny Low via Nspirement Staff)


  • Beat eggs, add in a pinch of salt. Fry with 1 tbsp oil. Take out and cut into small pieces.
  • Boil cabbage leaves until softened. Take out and dip into cold water to maintain color.
  • Trim and flatten cabbage stem where necessary for ease of wrapping.
  • Put spring onion in boiling water for 1 minute. Remove and dip into cold water. Take out and put aside.
  • Heat up oil in a wok. When it is hot, fry cut green beans and carrots.
  • When it is almost done cooking, stir in tofu, kidney beans , mushrooms, and fried eggs. Add in sauce ingredients.
  • Lastly, stir in sesame seeds.
  • Take out content from the wok and put aside.
  • Wrap the fried content with cabbage leaves and tie with spring onions or chives.
  • Steam for 5 minutes.
  • Take out and serve.

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  • Jenny Low

    Jenny is from Malaysia but lives in beautiful Melbourne Australia. When she isn't cooking up a storm in the kitchen, she enjoys spending the time to nurture her garden.

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