Stuffed Cabbage Rolls
These Chinese Stuffed Napa Cabbage Rolls are both comforting and packed with flavor. Known as 翡翠包肉, which translates to “jade wrapped meat,” the dish consists of pork filling wrapped in napa cabbage leaves, then steamed and drizzled with a savory sauce.
Unlike other cabbage rolls, this version keeps things simple. The napa cabbage becomes softened and naturally sweet after steaming, while the pork filling stays juicy and flavorful without overpowering it. Every bite is light yet satisfying, making it a meal that’s comforting without feeling heavy.
Why You’ll Love This Recipe
- Light, comforting, and high in protein
- Juicy pork filling with plenty of umami flavor
- Great make-ahead meal for busy weekdays
- Naturally low in carbs while still filling
- Great for family dinners or special occasions
Ingredient List
Napa Cabbage
Ground Pork
Shiitake Mushrooms
Ginger
Scallions
Tips for Success
- Trim the thickest part of the cabbage stem if needed so the leaves roll more easily.
- Don’t overfill the cabbage leaf or the rolls may open during steaming.
- Roll them snugly without squeezing the filling out.
- Steam just until the pork is cooked through to keep the filling juicy.
- Simmer the sauce until slightly thickened before pouring over the cooked rolls.
Frequently Asked Questions
Can I use a different protein?
Yes. You can substitute the ground pork with ground chicken, ground turkey, chopped shrimp, or crumbled tofu.
Can I use regular cabbage?
Napa cabbage is highly recommended because it’s softer, sweeter, and much easier to roll. Regular green cabbage will work but requires a longer blanching time.
Can I make these ahead of time?
Yes. Assemble the cabbage rolls up to a day ahead and refrigerate them until you’re ready to steam.
Can I freeze them?
Yes. I recommend freezing them raw for up to 2 months. When you’re ready to cook, steam them directly from frozen, no need to thaw first.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or steam until warmed through. These cabbage rolls taste just as delicious the next day.
Stuffed Cabbage Rolls
Ingredients
- 1 napa cabbage, about 6 leaves
- 8 oz ground pork
- 3 oz dried shiitake mushrooms, rehydrated
- 1 tbsp ginger, finely minced
- 2 stalks scallions, finely chopped
- 1 tbsp mushroom water
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 1/2 tsp salt
Sauce
- 1 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tsp chili oil
- 1 cup water
- 2 tsp cornstarch
Instructions
- Bring a large pot of water to a boil. Separate 6 leaves from the napa cabbage and blanch them for 1 to 2 minutes, or until softened and pliable. Transfer the leaves to a bowl of cold water, then drain and pat dry.
- Finely chop the rehydrated shiitake mushrooms, reserving 1 tablespoon of the mushroom soaking water.
- In a large bowl, combine the ground pork, chopped shiitake mushrooms, ginger, scallions, mushroom soaking water, soy sauce, sesame oil, white pepper, and salt. Mix in one direction until the filling is well combined and slightly sticky.
- Lay one cabbage leaf flat on a work surface with the stem end facing you. Place about 2 tablespoons of the pork filling near the bottom of the leaf. Fold the sides inward, then roll the leaf tightly around the filling. Repeat with the remaining cabbage leaves and filling.
- Arrange the cabbage rolls seam-side down in a bamboo steamer. Alternatively, place them on a heatproof plate inside a steamer. Steam over medium-high heat for 15–18 minutes, or until the pork filling is fully cooked.
- While the cabbage rolls are steaming, prepare the sauce by combining all of the sauce ingredients in a small saucepan over medium heat. Cook until the sauce comes to a simmer and slightly thickens.
- Remove the cabbage rolls from the steamer and carefully drain off any excess liquid. Pour the sauce over the cabbage rolls and serve immediately.