Garlic Soy Napa Cabbage Rolls

These Garlic Soy Napa Cabbage Rolls are a savory delight, wrapped in tender napa cabbage leaves and filled with a juicy ground meat mixture. Glazed in a glossy garlic-soy sauce, these steamed rolls combine wholesome ingredients with rich umami flavor, offering a dish that is both comforting and elegant. Ideal as an appetizer or light main course, these rolls are as nutritious as they are delicious.

Why You’ll Love This Recipe

This recipe brings together the clean crunch of napa cabbage with a deeply savory meat filling. The glossy garlic-soy glaze ties everything together with a balance of sweetness and umami. It’s simple to prepare, light yet satisfying, and perfect for both casual weeknight dinners and special occasions. Plus, it’s a versatile option for those seeking a low-carb, gluten-sensitive, or lighter Asian-inspired meal.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the rolls:
10 napa cabbage leaves
1/2 lb ground chicken or pork
1/4 cup finely chopped mushrooms
1/4 cup finely chopped scallions
1 tbsp soy sauce
1 tsp sesame oil
1 garlic clove, minced
Salt and pepper to taste

For the sauce:
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp mirin or rice vinegar
1 tsp sugar
1 tsp cornstarch + 2 tbsp water (slurry)
Chopped scallions (for garnish)

directions

1. Boil napa cabbage leaves for 2 minutes until soft. Drain and set aside.
2. In a bowl, combine ground meat, chopped mushrooms, scallions, soy sauce, sesame oil, minced garlic, salt, and pepper.
3. Place a spoonful of the filling at the base of each cabbage leaf. Roll tightly, folding in the sides like a burrito.
4. Steam the rolls for 10–12 minutes or until the meat is fully cooked.
5. In a small saucepan, mix soy sauce, oyster sauce, mirin or rice vinegar, and sugar. Bring to a simmer.
6. Stir in the cornstarch slurry and cook until the sauce thickens, about 1 minute.
7. Drizzle the sauce over the steamed cabbage rolls. Garnish with chopped scallions before serving.

Servings and timing

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 5 servings (approximately 10 rolls)
Calories: 150 kcal per 2 rolls

Variations

• Vegetarian Option: Substitute the ground meat with finely chopped tofu or a mix of lentils and mushrooms for a plant-based alternative.
• Spicy Twist: Add chili flakes or a spoonful of gochujang to the filling for a kick.
• Seafood Version: Use minced shrimp or a combination of seafood for a coastal variation.
• Sauce Substitutions: Try hoisin sauce or tamari in place of oyster sauce and soy sauce for different flavor profiles or dietary needs.

storage/reheating

To store, allow the cabbage rolls to cool completely before placing them in an airtight container. Refrigerate for up to 3 days. For longer storage, freeze individually wrapped rolls for up to 2 months.

To reheat, steam the rolls for 5–7 minutes or microwave them covered with a damp paper towel to retain moisture. Reheat the sauce separately on the stove or in the microwave and drizzle before serving.

FAQs

What is the best meat to use for these rolls?

Ground chicken and pork both work well, offering a juicy filling. Ground turkey or beef can also be used based on preference.

Can I make these rolls ahead of time?

Yes, you can assemble the rolls ahead and refrigerate them uncooked. Steam them just before serving for best texture.

Is it possible to bake these instead of steaming?

While steaming gives the softest texture, you can bake them at 350°F (175°C) for about 20 minutes covered with foil.

Can I use green cabbage instead of napa cabbage?

Green cabbage is firmer and requires a longer boil, but it can be used if napa cabbage is unavailable.

What can I serve with these cabbage rolls?

They pair well with steamed rice, miso soup, or a simple cucumber salad for a complete meal.

Are these rolls gluten-free?

To make them gluten-free, use tamari in place of soy sauce and ensure all other sauces are gluten-free certified.

Can I use pre-shredded cabbage?

Pre-shredded cabbage won’t work for rolling. Whole leaves are necessary to wrap the filling properly.

How can I make the rolls extra juicy?

Using meat with a slightly higher fat content and not overcooking will help retain moisture.

Can I double this recipe?

Yes, this recipe scales easily. Just ensure the rolls are arranged in a single layer when steaming.

How do I thicken the sauce without cornstarch?

You can substitute with arrowroot powder or simply simmer longer to reduce the sauce.

Conclusion

Garlic Soy Napa Cabbage Rolls are a flavorful, wholesome option that fits a variety of dietary preferences. With their savory filling, tender cabbage wrap, and umami-rich glaze, they offer a perfect balance of comfort and nutrition. Whether served as an appetizer or main dish, these rolls are sure to impress with their delicate presentation and satisfying taste.

Garlic Soy Napa Cabbage Rolls

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These Garlic Soy Napa Cabbage Rolls are tender, flavorful, and filled with a savory ground meat mixture. Glazed with a rich garlic-soy sauce, they make a perfect healthy appetizer or light main course. Packed with umami, low-carb, and easy to make, these steamed meat cabbage wraps are an easy cabbage roll recipe ideal for weeknight dinners or party platters.

• Author: Asma
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 5 servings (makes about 10 rolls)
• Category: Appetizer, Main Course
• Method: Steaming
• Cuisine: Asian Fusion
• Diet: Gluten Free

Ingredients

For the Rolls:

• 10 napa cabbage leaves

• 1/2 lb ground chicken or pork

• 1/4 cup finely chopped mushrooms

• 1/4 cup finely chopped scallions

• 1 tbsp soy sauce

• 1 tsp sesame oil

• 1 garlic clove, minced

• Salt and pepper to taste

For the Sauce:

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp mirin or rice vinegar

• 1 tsp sugar

• 1 tsp cornstarch + 2 tbsp water (slurry)

• Chopped scallions (for garnish)

 

 

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Instructions

1. Boil napa cabbage leaves for 2 minutes until softened. Drain and set aside.

2. In a mixing bowl, combine ground meat, mushrooms, scallions, soy sauce, sesame oil, garlic, salt, and pepper.

3. Lay a cabbage leaf flat, add a spoonful of filling near the base, and roll tightly like a burrito.

4. Steam the rolls for 10–12 minutes or until the filling is fully cooked.

5. In a small saucepan, combine all sauce ingredients except the cornstarch slurry. Bring to a gentle simmer.

6. Stir in the slurry and cook until thickened, about 1 minute.

7. Drizzle the sauce over steamed cabbage rolls and garnish with chopped scallions.

Notes

Feel free to switch up the filling by adding grated carrots, water chestnuts, or swapping proteins. These rolls reheat well and make excellent leftovers.