These Chinese Stuffed Napa Cabbage Rolls are both comforting and packed with juicy 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 softens and becomes naturally sweet after steaming, while the pork filling stays juicy and flavorful without overpowering it. Every bite is light yet filling, making it a meal that’s comforting without feeling heavy.

Why You’ll Love This Recipe

  • Light, comforting, and high in protein.
  • Juicy pork and mushroom 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: Softens when blanched and is easy to fold around the filling.

Ground Pork: Keeps the filling juicy and flavorful. You can substitute with ground chicken, beef, turkey, shrimp, or tofu.

Shiitake Mushrooms: Add a deep savory flavor to the filling. Fresh or dried shiitake mushrooms can be used.

Ginger: Adds a fresh, aromatic flavor and helps balance out any gaminess from the pork.

Scallions: Mixed directly into the filling for extra freshness and flavor.

Tips for Success

    • Don’t overfill the cabbage leaves. About 2 tablespoons of filling per leaf is plenty and will make them much easier to roll.
    • Roll them snugly, but not too tightly. You want the filling to stay securely inside without squeezing out as you roll.
    • Don’t oversteam. Steam just until the pork is cooked through so the filling stays tender and juicy.

    Frequently Asked Questions

    Can I use a different protein?

    Yes. You can use ground chicken, ground turkey, ground beef, chopped shrimp, or dumbled 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 rolled with raw fillings for up to 2 months. When you’re ready, steam them directly from frozen, no need to thaw first.

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    Stuffed Cabbage Rolls

    Maggie Wu
    2 servings
    Juicy pork and shiitake mushroom filling wrapped in napa cabbage, steamed until tender, and finished with a savory sauce.
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    Prep Time: 15 minutes
    Cook Time: 20 minutes

    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, optional
    • 1 cup water
    • 2 tsp cornstarch

    Instructions
     

    1. 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.
    2. Finely chop the rehydrated shiitake mushrooms, reserving 1 tablespoon of the mushroom soaking water.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. Remove the cabbage rolls from the steamer and carefully drain off any excess liquid. Pour the sauce over the cabbage rolls and serve immediately.

    Notes

    • If using dried shiitake mushrooms, reserve some of the soaking water before draining.
    • Depending on the size of your napa cabbage leaves, you may need slightly more or less than 2 tablespoons of filling per roll.
    • If cooking the cabbage rolls from frozen, steam directly from frozen without thawing and allow a little extra steaming time.
    Calories: 567kcal, Carbohydrates: 53g, Protein: 32g, Fat: 29g, Saturated Fat: 10g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Cholesterol: 82mg, Sodium: 2454mg, Potassium: 2159mg, Fiber: 11g, Sugar: 8g, Vitamin A: 1559IU, Vitamin C: 126mg, Calcium: 389mg, Iron: 4mg
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