These Asian Inspired Cabbage Rolls are ultra-flavorful, protein-packed, and surprisingly simple to make. Tender cabbage leaves are wrapped around a savory ground turkey or chicken filling infused with fresh ginger, garlic, and coconut aminos, then gently steamed to perfection. They’re satisfying, wholesome, and perfect for both weeknight dinners and meal prep.

Why You’ll Love This Recipe

• Packed with lean protein and fresh ingredients
• Naturally lower in carbohydrates than traditional rolls
• Big, bold Asian-inspired flavors
• Steamed instead of fried for a lighter option
• Perfect for meal prep and reheating
• Easily customizable with herbs and spice levels
• Gluten-free when using coconut aminos or tamari
• Family-friendly and impressive enough for guests

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large head green cabbage (about 2½–3 pounds)
2 pounds ground turkey or ground chicken
2 tablespoons freshly peeled and minced ginger
4 garlic cloves, minced or finely grated
1 small onion, finely grated
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup coconut aminos, tamari, Bragg’s liquid aminos, or low sodium soy sauce
2 tablespoons raw honey
1/2 teaspoon chili flakes or 1 small red chili pepper, seeded and minced
1 bunch green onions (about 6–8 stalks), finely chopped and divided, or 1/2 cup chopped fresh cilantro leaves divided
1 tablespoon sesame seeds for garnish

Directions

To prepare the cabbage:

1. Fill a large stockpot halfway with water and bring it to a rolling boil.
2. Using a sharp knife, carefully remove the core from the base of the cabbage.
3. Gently lower the whole cabbage into the boiling water and parboil for 3 to 4 minutes until the outer leaves begin to soften.
4. Carefully remove the cabbage from the water and allow it to cool until safe to handle.
5. Gently peel away 12–16 large leaves, keeping them intact. Set aside.

To make the filling:

6. In a large mixing bowl, combine the ground turkey or chicken, minced ginger, garlic, grated onion, coconut aminos, honey, chili flakes, half of the chopped green onions (or cilantro), salt, and pepper.
7. Mix thoroughly using clean hands or a sturdy spoon until evenly combined. Avoid overmixing.

To assemble the cabbage rolls:

8. Lay one cabbage leaf flat on a clean surface. If the thick stem is very firm, carefully trim it down slightly with a knife to make rolling easier.
9. Place approximately 1 tablespoon of the meat mixture near the stem end of the leaf.
10. Fold the sides inward and roll tightly from the base upward to form a compact roll.
11. Place each finished roll seam-side down into a steamer basket. Repeat with remaining leaves and filling.

To cook:

12. Add water to the same stockpot and bring to a boil.
13. Place the steamer basket inside the pot, ensuring the water does not touch the rolls.
14. Cover and steam for 15 to 18 minutes, or until the internal temperature of the meat reaches 165°F (74°C).
15. Garnish with remaining green onions or cilantro and sprinkle with sesame seeds before serving. Serve warm with additional coconut aminos if desired.

Servings and timing

Servings: 8 servings (approximately 2 rolls per serving)

Prep time: 25 minutes
Cook time: 18 minutes
Total time: 43–45 minutes

Variations

Spicy Version: Add 1 teaspoon sriracha or increase chili flakes to 1 teaspoon for extra heat.

Vegetable Boost: Mix in 1/2 cup finely shredded carrots or mushrooms into the meat mixture.

Low-Sodium Option: Use coconut aminos and reduce added salt to a pinch.

Herb Swap: Replace green onions with fresh cilantro and a squeeze of lime juice for a brighter flavor.

Beef Option: Substitute ground turkey with lean ground beef if preferred.

Rice-Stuffed: Add 1/2 cup cooked brown rice or cauliflower rice to the filling for added texture.

Storage/Reheating

Storage:
Allow cabbage rolls to cool completely before storing. Place in an airtight container and refrigerate for up to 4 days.

Freezing:
Freeze cooked rolls in a single layer, then transfer to freezer-safe containers. Store for up to 2 months.

Reheating:
Reheat in a steamer for 5–7 minutes until warmed through, or microwave covered with a damp paper towel for 1–2 minutes per serving. If frozen, thaw overnight in the refrigerator before reheating.

FAQs

Can I make these cabbage rolls ahead of time?

Yes. You can assemble the rolls up to 24 hours in advance and store them covered in the refrigerator before steaming.

How do I prevent the cabbage leaves from tearing?

Parboiling softens the leaves, making them flexible. Handle gently and trim thick stems if necessary.

Can I bake these instead of steaming?

Yes. Place rolls in a covered baking dish with a small amount of water and bake at 375°F (190°C) for about 25 minutes.

What can I serve with these cabbage rolls?

They pair well with cauliflower rice, brown rice, steamed broccoli, or a simple cucumber salad.

Are these cabbage rolls gluten-free?

They are gluten-free if you use coconut aminos or certified gluten-free tamari.

Can I use red cabbage instead of green?

Green cabbage works best because it is more flexible, but red cabbage can be used if softened properly.

How do I know when the rolls are fully cooked?

The internal temperature should reach 165°F (74°C) for safe consumption.

Can I make this recipe vegetarian?

Yes. Replace the ground meat with a mixture of finely chopped mushrooms, shredded carrots, and cooked lentils.

Why use coconut aminos instead of soy sauce?

Coconut aminos provide a slightly sweeter, milder flavor and are soy-free.

Can I double the recipe?

Absolutely. This recipe doubles well and is excellent for weekly meal prep.

Conclusion

Asian Inspired Cabbage Rolls are a flavorful, nourishing twist on a classic comfort dish. With lean protein, fresh aromatics, and a simple steaming method, they deliver big taste without heaviness. Whether you’re preparing a family dinner or stocking your fridge for the week ahead, these cabbage rolls are a satisfying and versatile choice that you’ll want to make again and again.

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