Asian Cabbage Rolls Recipe in 8 Steps

Published: 6 Apr 2026

Here is a short video explaining the process, scroll down for detailed ingredients and step by step recipe method. Thanks for coming and do not forget to follow Food Paradise on Pinterest.

Ingredients With Exact Amounts

Before you begin, measure everything and keep it ready on the counter. That one habit makes the recipe smoother and helps you stay focused while rolling and cooking.

For the cabbage rolls

  • 1 large napa cabbage or 1 medium green cabbage, about 12 to 14 large leaves
  • 500 grams ground chicken or ground pork
  • 1 cup cooked jasmine rice, cooled
  • 3 green onions, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, finely grated
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 small carrot, finely grated
  • 1 egg
  • 1 tablespoon cornstarch

For the cooking sauce

  • 1 1/2 cups chicken stock or water
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar

For thickening the sauce at the end

  • 1 teaspoon cornstarch
  • 2 tablespoons water

For garnish

  • 1 green onion, thinly sliced
  • 1 teaspoon sesame seeds, optional

Ingredient Notes That Help

A few small ingredient choices can make the recipe easier and tastier. This is where many home cooks improve their results.

Best cabbage to use

Napa cabbage is my first choice because the leaves are long, tender, and flexible, which makes them easier to roll. Green cabbage also works well, but the leaves are usually firmer and may need a little more time in hot water to soften. Tender cabbage leaves are often preferred in Asian dumpling and roll recipes for exactly this reason.

Best meat for the filling

Ground chicken gives you a lighter result. Ground pork gives you a juicier and slightly richer filling. Both are excellent, so choose the one you enjoy more.

Why rice is added

Rice makes the filling softer and helps it hold together. It also stretches the meat a little, which is useful if you are cooking for more people. Use cooked rice that has cooled down, so it mixes evenly into the filling.

Why the egg and cornstarch matter

These two ingredients help bind the filling. In simple words, they help it stay together instead of turning loose or crumbly inside the cabbage leaf.

Step by Step Recipe Method

This is the heart of the recipe. Take your time with each step and do not rush the early prep. Once the leaves and filling are ready, the rest becomes easy.

Step 1: Prepare the cabbage leaves

Start by removing the tough core from the cabbage. Use a small knife and cut around the base carefully. Once the core is loosened, peel off 12 to 14 large leaves. Try to keep them whole. If a leaf tears a little, do not worry. You can still use it by folding carefully.

Bring a large pot of water to a gentle boil. Place 3 to 4 leaves in the hot water at a time and leave them for about 30 to 60 seconds, or until they become soft and flexible. If you are using green cabbage, it may take a bit longer than napa cabbage. Remove the leaves with tongs and place them on a tray or clean kitchen towel to cool.

When the leaves are cool enough to handle, check the thick stem at the bottom of each leaf. If it feels very thick and stiff, trim it slightly with a knife. Do not cut too much. You only want to reduce the thickness so the leaf rolls neatly. This one step makes wrapping much easier.

Step 2: Make the filling

In a large mixing bowl, add the ground chicken or pork, cooked rice, chopped green onions, garlic, ginger, soy sauce, oyster sauce, sesame oil, sugar, black pepper, salt, grated carrot, egg, and cornstarch.

Mix everything well with a spoon or your hand until the ingredients are evenly combined. The mixture should look moist, slightly sticky, and well blended. Do not overmix to the point that it turns dense. You want the filling to stay soft after cooking.

At this stage, the filling should smell fresh and savory. The garlic and ginger should be noticeable, but not harsh. That balance is what gives these cabbage rolls their warm, homemade flavor.

Step 3: Set up your rolling station

Before you start rolling, arrange everything in one place. Keep the cabbage leaves on one side, the filling in the middle, and a tray or plate for the finished rolls on the other side.

This makes the process much easier. When you are not searching for things between each roll, you work more neatly and the rolls come out more even.

Step 4: Fill and roll the cabbage leaves

Lay one cabbage leaf flat on your work surface with the stem end facing you. Place about 2 to 3 tablespoons of filling near the lower center of the leaf. The amount depends on the size of the leaf. Do not overfill it. A smaller amount that rolls neatly is always better than too much filling packed into one leaf.

Fold the bottom of the leaf over the filling first. Then fold in the sides, one at a time, to cover the filling. After that, roll it forward gently but firmly until you have a neat little parcel. The roll should feel secure, but not too tight. If you roll too tightly, the filling can press outward during cooking and split the leaf.

Repeat with the remaining leaves and filling. Place each finished roll seam-side down on a tray. That means the folded edge sits underneath, which helps the roll stay closed.

Step 5: Arrange the rolls for cooking

Choose a deep skillet, wide pan, or pot with a lid. Arrange the cabbage rolls in a single layer if possible, seam-side down. If you need to stack slightly, that is fine, but keep the layers gentle so the rolls do not lose their shape.

In a small bowl or jug, mix together the chicken stock or water, soy sauce, hoisin sauce, sesame oil, and sugar. Pour this around the cabbage rolls, not directly over them with force. You want enough liquid to help them steam and simmer, but not so much that they float.

Step 6: Cook the cabbage rolls gently

Place the pan over medium heat until the liquid begins to simmer. Once it reaches a gentle simmer, reduce the heat to low, cover the pan, and cook for 25 to 30 minutes.

Gentle cooking is important here. A hard boil can make the cabbage break and may cause the filling to toughen. A soft simmer gives you tender leaves and juicy filling. Many cabbage roll recipes and similar Asian wrapped fillings are cooked by steaming or gentle simmering for this reason, as it keeps the texture soft and moist.

Halfway through cooking, check the pan once. If the liquid looks too low, add a small splash of water or stock. Then cover again and let the rolls finish cooking.

Step 7: Thicken the sauce

When the rolls are cooked, transfer them carefully to a serving dish or keep them in the pan if you plan to serve from there. Mix 1 teaspoon cornstarch with 2 tablespoons water in a small cup until smooth. This is called a slurry, which simply means a liquid mixture used to thicken a sauce.

Pour the slurry into the simmering sauce and stir gently for 1 to 2 minutes until the sauce looks slightly glossy and lightly thickened. It should coat the spoon lightly, not turn heavy like gravy.

Step 8: Finish and serve

Spoon the warm sauce over the cabbage rolls. Scatter sliced green onions on top and add sesame seeds if you like.

Serve them hot with steamed rice, plain noodles, or even on their own as a light main dish. The rolls are tender, flavorful, and especially good when the sauce is spooned over just before serving.

Variations in the Recipe

One of the best things about this recipe is how easy it is to adapt. Once you understand the basic method, you can change the filling and flavor to suit your taste.

Chicken version

Use ground chicken if you want a lighter and cleaner flavor. This version is especially good if you plan to serve the rolls with rice and stir-fried vegetables.

Pork version

Ground pork gives you a softer and richer filling. It is my favorite when I want the cabbage rolls to feel extra juicy and comforting.

Vegetable version

Replace the meat with:

  • 2 cups finely chopped mushrooms
  • 1 cup firm tofu, crumbled
  • 1/2 cup finely grated carrot
  • 1/2 cup finely chopped cabbage
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil

Cook the mushrooms first to remove excess moisture, then mix with the other ingredients. This gives you a filling that is savory and satisfying rather than watery.

Spicy version

Add one of these to the filling or sauce:

  • 1 teaspoon chili garlic sauce
  • 1 teaspoon red chili flakes
  • 1 finely chopped fresh red chili

This brings heat without changing the whole recipe.

Low-carb version

Skip the rice and use finely chopped mushrooms or cauliflower rice instead. If you use cauliflower rice, cook it briefly first and squeeze out any extra moisture.

Mistakes to Avoid

Even a good recipe can disappoint if a few small details are missed. These are the mistakes I see most often, and they are easy to avoid once you know them.

Using leaves that are not soft enough

If the cabbage leaves are still stiff, they will crack when you try to roll them. Soften them properly in hot water first. Tender leaves are much easier to fold and hold their shape better during cooking.

Overfilling the rolls

Too much filling is one of the quickest ways to ruin the shape. The rolls become hard to close, and the cabbage may split while cooking. Keep the filling modest and roll neatly.

Rolling too tightly

It is important to roll firmly, but not tightly. The filling needs a little space as it cooks. If you pack it too hard, the leaf can tear.

Skipping the stem trimming

A thick stem can make the leaf bulky and uneven. Trim only the thickest raised part so the leaf folds more naturally.

Cooking on high heat

A hard boil can break delicate rolls and reduce the sauce too quickly. Keep the heat low and let the rolls cook gently.

Underseasoning the filling

Cabbage is mild, so the filling needs enough seasoning to carry the dish. Soy sauce, garlic, ginger, and sesame oil help build that full savory taste.

Serving Suggestions

These cabbage rolls are a full dish on their own, but they are even better with simple sides that do not compete with the flavor.

Best side dishes

  • Steamed jasmine rice
  • Light garlic noodles
  • Stir-fried bok choy
  • Cucumber salad
  • Clear soup

Best sauces to serve with them

You can serve the rolls with the pan sauce, or add a small dipping sauce made from:

  • 2 tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil
  • A little chopped chili, if you like heat

How to Store and Reheat

These cabbage rolls store very well, which makes them useful for busy days.

In the fridge

Let the rolls cool completely, then place them in an airtight container with some of the sauce. Store in the fridge for up to 3 days.

In the freezer

Place cooled rolls in a freezer-safe container. Freeze for up to 2 months. For best results, freeze them with a little sauce so they stay moist.

How to reheat

Reheat them gently in a covered pan with a splash of water or stock. You can also microwave them, but cover them so they do not dry out.

Frequently Asked Questions

This section answers the questions home cooks often ask before trying cabbage rolls for the first time.

Can I make Asian cabbage rolls ahead of time?

Yes, you can prepare and roll them a day in advance. Keep them covered in the fridge, then cook them when you are ready. This makes dinner much easier on busy days.

Which cabbage is best for this recipe?

Napa cabbage is usually the easiest to work with because the leaves are tender and flexible. Green cabbage also works well, but it can need a little more softening time.

Can I bake them instead of simmering them?

Yes. Place the rolls in a baking dish, pour the sauce around them, cover tightly with foil, and bake at 180°C for about 35 to 40 minutes. Then uncover and spoon the sauce over before serving.

How do I know the rolls are fully cooked?

The cabbage will be very tender and the filling will feel firm and cooked through. If you want to check one, cut into the center of a roll and make sure the meat is no longer pink.

Can I make them without rice?

Yes. You can replace the rice with chopped mushrooms, cauliflower rice, or extra vegetables.

Why are my cabbage rolls watery?

This usually happens when the cabbage is not drained well or the filling contains vegetables with too much moisture. Let the leaves dry after softening, and do not add wet vegetables without cooking or squeezing them first.

Conclusion

Asian cabbage rolls are a wonderful homemade dish when you want something warm, tasty, and a little different from the usual dinner routine. They use simple ingredients, but when they are prepared with care, the result feels thoughtful and deeply satisfying. The soft cabbage, savory filling, and light glossy sauce all come together beautifully.

Once you make them once, the method becomes easy to remember. After that, you can start adding your own touch with different fillings, spice levels, and side dishes. If you enjoyed this recipe, check the homepage for more food recipes, cooking ideas, and easy dishes to make at home.

Sophia Pervaiz Avatar
Sophia Pervaiz

Passionate about creating delicious, approachable recipes and sharing insights on our furry companions, Sophia Pervaiz blends their love for food and cats into every post. When not experimenting with new recipes in the kitchen, they enjoy spending time with their cats, learning more about feline health, and creating content that caters to both food lovers and pet enthusiasts. With a knack for making everything feel personal and relatable, Sophia Pervaiz brings a warm, friendly voice to both the culinary and animal worlds. Whether you're here for a tasty new dish or some helpful cat tips, there's always something for everyone!

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