Asian Cabbage Rolls
These Asian Cabbage Rolls wrap tender cabbage leaves around a savory filling of ground pork, mushrooms, carrots, green onions, garlic, and ginger. Finished with a simple soy-sesame sauce, they’re juicy inside, tender outside, and packed with aromatic flavor.
This version is designed as an original recipe rather than a reproduction of the linked recipe. The combination of pork, vegetables, ginger, garlic, soy sauce, and sesame oil creates a flavorful filling while keeping the cabbage rolls relatively simple to prepare at home.
Serve them as a main dish with steamed rice, or make them part of a larger dinner with noodles, stir-fried vegetables, or cucumber salad.
Why You’ll Love These Asian Cabbage Rolls
These cabbage rolls combine vegetables and protein in one satisfying dish. The cabbage becomes soft enough to cut easily while protecting the juicy filling during cooking.
Fresh ginger and garlic provide plenty of aroma, mushrooms add savory depth, and carrots give the filling subtle sweetness and color.
They’re also easy to customize. Ground chicken or turkey can replace pork, and you can adjust the chili level according to your preference.
Ingredients
For the Cabbage Rolls
- 1 large green or Napa cabbage
- 1 lb ground pork
- 4 oz mushrooms, finely chopped
- 1 medium carrot, finely grated
- 3 green onions, thinly sliced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1 tsp cornstarch
- ½ tsp black or white pepper
- 1 tsp neutral cooking oil
For the Sauce
- ¼ cup low-sodium soy sauce
- 2 tbsp water
- 1 tbsp rice vinegar
- 2 tsp honey
- 1 tsp sesame oil
- 1 tsp fresh ginger, grated
- 1 garlic clove, minced
- 1 tsp cornstarch
- 1 tbsp water, for mixing with cornstarch
For Garnish
- 2 green onions, sliced
- 1 tbsp toasted sesame seeds
- Fresh cilantro, optional
How to Prepare the Cabbage
Bring a large pot of water to a gentle boil.
Carefully remove several outer leaves from the cabbage. Place them in the boiling water for approximately 2–3 minutes, just until they become flexible.
Transfer the leaves immediately to a bowl of cold water.
Continue until you have about 10–12 usable leaves.
Pat the leaves dry.
If the thick center rib makes rolling difficult, carefully shave down the raised portion with a small knife without cutting completely through the leaf.
How to Make the Filling
Place the ground pork in a large mixing bowl.
Add the finely chopped mushrooms, grated carrot, green onions, garlic, and ginger.
Add soy sauce, sesame oil, rice vinegar, cornstarch, and pepper.
Mix gently until everything is evenly distributed.
Avoid excessively working the mixture, which can make the filling dense.
How to Roll Cabbage Rolls
Place one softened cabbage leaf on your work surface with the stem end facing you.
Add approximately 2–3 tablespoons of filling near the bottom center.
Fold the bottom of the cabbage leaf over the filling.
Fold both sides toward the center, then roll forward until completely enclosed.
Repeat with the remaining leaves and filling.
How to Cook Asian Cabbage Rolls
1. Arrange the Rolls
Lightly grease a large skillet or shallow Dutch oven.
Place the cabbage rolls seam-side down in a single layer.
2. Add Moisture
Pour about ½ cup water or low-sodium chicken broth around the rolls.
Avoid pouring it directly over them.
3. Cook
Bring the liquid to a gentle simmer.
Cover and cook over medium-low heat for approximately 20–25 minutes.
The cabbage should become tender and the pork filling should reach at least 160°F (71°C) in the center.
4. Make the Sauce
While the cabbage rolls cook, combine soy sauce, 2 tablespoons water, rice vinegar, honey, sesame oil, ginger, and garlic in a small saucepan.
Bring to a gentle simmer.
Combine the cornstarch with 1 tablespoon cold water in a separate small bowl.
Slowly stir this slurry into the simmering sauce.
Cook for about 1 minute, stirring, until lightly thickened.
5. Finish the Rolls
Transfer the cooked cabbage rolls to a serving dish.
Spoon a small amount of the warm sauce over them.
Finish with sliced green onions and toasted sesame seeds.
Serve the remaining sauce on the side.
Tips for Perfect Cabbage Rolls
Choose flexible leaves. Large outer cabbage leaves are easier to fill and roll.
Don’t skip softening the cabbage. Raw cabbage leaves can crack when folded.
Don’t overfill them. Leaving enough space around the filling makes tighter rolls.
Place the seam underneath. This helps prevent the cabbage rolls from opening during cooking.
Chop the vegetables finely. Small pieces integrate better with the ground meat and make the rolls easier to eat.
Check the internal temperature. Ground pork should reach 160°F (71°C).
Easy Variations
Chicken Cabbage Rolls
Replace ground pork with ground chicken. Cook until the chicken filling reaches 165°F (74°C).
Turkey Cabbage Rolls
Ground turkey is another easy substitute. It should also reach 165°F (74°C).
Spicy Cabbage Rolls
Add chili garlic sauce, sambal, or crushed red pepper to the filling or dipping sauce.
Extra Vegetable Rolls
Increase the mushrooms and carrots and add finely chopped water chestnuts for additional crunch.
What to Serve With Asian Cabbage Rolls
Serve the rolls with steamed jasmine rice, brown rice, fried rice, noodles, cucumber salad, steamed broccoli, bok choy, or other stir-fried vegetables.
For a lighter dinner, the cabbage rolls can also be served with a simple cucumber and sesame salad.
How to Store Leftovers
Allow leftover cabbage rolls to cool before transferring them to an airtight container.
Refrigerate for up to 3–4 days.
Keep extra sauce in a separate covered container when possible.
Reheat the rolls gently in a covered skillet with a splash of water or broth, or microwave until thoroughly hot.
Frequently Asked Questions
What cabbage is best for cabbage rolls?
Green cabbage works well because its large outer leaves are sturdy enough to hold filling. Napa cabbage is another good option and generally has softer leaves.
Do I have to boil cabbage first?
The leaves need to be softened before rolling. Briefly blanching them in boiling water is an easy method.
Can I use ground chicken instead of pork?
Yes. Ground chicken works well, although the flavor will be lighter. Make sure it reaches 165°F internally.
Why are my cabbage rolls falling apart?
The leaves may have been too firm, the rolls may have been overfilled, or they may have been placed seam-side up.
Can I make them ahead?
Yes. Assemble the rolls and refrigerate them covered until you’re ready to cook. For food safety, cook them within a day and keep them properly refrigerated.
Are Asian cabbage rolls spicy?
This version isn’t particularly spicy. Add chili sauce or crushed red pepper if you prefer heat.