Chinese Stuffed Cabbage Rolls
We’re harvesting a lot of cabbage at the moment at @plukcsafruittuin, so I needed to find new ways to make the most of these amazing leaves. That’s where these Chinese Stuffed Cabbage Rolls come in! They’re incredibly versatile, comforting, and packed with flavour.
For this version, I’ve filled the cabbage rolls with seasoned pork, but you can easily switch things up. Try a Middle Eastern-inspired stuffed cabbage with lamb or chicken, or go for a vegetarian option with tofu and vegetables. No matter what filling you choose, the key is to blanch the cabbage leaves first to make them soft and flexible. Then, a quick 10-minute steam is all it takes to transform them into delicate little parcels of goodness.
Don’t forget about the steaming liquid left behind—it’s packed with flavour and makes the perfect base for a light, savoury sauce to drizzle over the rolls. Serve them with rice and a side of soy dipping sauce for a truly satisfying meal.
Why You’ll Love This Recipe:
✔️ Healthy & Nourishing – Light yet filling, these cabbage rolls are packed with protein and nutrients.
✔️ Versatile & Customisable – Use pork, chicken, lamb, or make a vegetarian version.
✔️ Quick & Easy – Just blanch, fill, roll, and steam for an effortless dish.
✔️ Perfect for Meal Prep – Make ahead and enjoy throughout the week.
If you love Chinese-inspired stuffed cabbage recipes, this is one you’ll want to add to your collection. Recipe inspired by @whattocooktoday.. Great served as a snack or appetizer or as part of a meal with steamed rice and for example Chinese Braised Shiitake Mushrooms.
Chinese Stuffed Cabbage Rolls
(No Ratings Yet)
Loading...Explore different filling options for Chinese stuffed cabbage rolls, from pork to vegetarian, for a tasty twist on a classic dish.
Ingredients
- The filling:
- 400 g ground pork with mixture of fat (see notes for other options)
- Thumb size piece of ginger, grated
- 2 tsp Shaoxing wine
- 2 Tbsp light soy sauce
- 1 tsp sesame oil
- 1 small carrot, grate
- 2-3 spring onions or a small handful chives, finely chopped
- Pinch of salt
- Pinch of ground white pepper
- 1 tbsp chicken broth or more as needed
- The wrapping:
- 12 large cabbage leaves, roughly the same size (chinese cabbage, napa cabbage or pointed cabbage)
- The sauce:
- 1 tbsp Oyster sauce
- 1 tbsp Light Soy sauce
- 1 tsp Shaoxing wine
- 1/2 tsp Sugar
- 1/2 tsp Sesame oil
- To thicken the sauce:
- 1 tbsp cornstarch
- 2 tbsp water
- To serve
- Chili flakes
- Sesame seeds
- Chives
Instructions
The prep (10 minutes)
Start by combining all the filling ingredients and mixing well so you get a nice paste. If the mixture is too dry / crumbly add some more chicken stock. 1 tablespoon at a time. The consistency should feel spreadable. Set aside and let marinade while you prepare the rest. You can also let it marinade overnight in the fridge.
Bring a large pot of salted water to the boil and have a large bowl with ice water handy on the side. Add the cabbage leaves, 4 at a time and blanch for 30-40 seconds until softened. Transfer the leaves to the ice water to stop the cooking process and repeat with the rest of the leaves.
Now it's time to roll! (10 minutes)
Divide the filling into 12 portions.
Spread out a cabbage leaf on a plate or chopping board, stem side to the bottom (so towards you). Remove the tougher stem at the bottom if you notice this is not very pliable.
Place one portion of the filling on the lower third of the leaf, making a little horizontal sausage shape.
Fold the leaf over and continue rolling up until you form a log, half way tucking in the leaves at the sided and then finish rolling into a log.
Continue with the rest of the filling and leaves
Steaming (15 minutes)
Bring the water in the steamer to a simmer and place a deepish heatproof plate onto the steamer, this will catch the juices that come out of the rolls which we will use in the sauce.
Steam over medium heat for 15 minutes.
The sauce (5 minutes while rolls are steaming)
Add all the sauce ingredients into a small sauce pan and bring to a simmer. Taste and adjust seasoning to your liking.
Add the cornstarch mixture and let simmer for 1-2 minutes until thickened.
Once the cabbage rolls are done you can use 1-2 tablespoons of the the liquid in the bowl to the sauce until you get your desired consistency.
Pour the thickened sauce over the cabbage rolls and serve immediately.
Notes
- Other great stuffing options with the same marinade ingredients are prawns (chopped and roughy minced), chicken, beef, tofu, mushrooms or any other vegetables to name just a few .
- I like to serve it with steamed basmati rice and braised shiitake mushrooms or charred bimi for example.
