Print

Asian Inspired Cabbage Rolls

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tender cabbage leaves filled with a savory, protein-packed turkey or chicken mixture infused with ginger, garlic, and coconut aminos, then steamed for a flavorful and wholesome Asian-inspired meal.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 18 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Steaming
  • Cuisine: Asian-Inspired
  • Diet: Gluten Free

Ingredients

  • 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

Instructions

  1. Fill a large stockpot halfway with water and bring to a boil.
  2. Carefully remove the core from the base of the cabbage.
  3. Lower the whole cabbage into boiling water and parboil for 3–4 minutes until outer leaves soften.
  4. Remove the cabbage and let cool. Peel away 12–16 large leaves and set aside.
  5. In a large bowl, combine ground meat, ginger, garlic, onion, coconut aminos, honey, chili, half the green onions (or cilantro), salt, and pepper. Mix until evenly combined.
  6. Lay one cabbage leaf flat. Trim thick stem if needed. Place 1 tablespoon of filling near the stem end.
  7. Fold sides inward and roll tightly from base upward. Place seam-side down in a steamer basket. Repeat with remaining leaves and filling.
  8. Bring water to a boil in the same pot. Insert steamer basket, ensuring water does not touch the rolls.
  9. Cover and steam for 15–18 minutes until internal temperature of filling reaches 165°F (74°C).
  10. Garnish with remaining green onions or cilantro and sesame seeds. Serve warm with extra coconut aminos if desired.

Notes

  • Use coconut aminos or tamari for a gluten-free version.
  • Handle cabbage leaves gently to avoid tearing.
  • To bake instead of steam, place in a covered dish with water and bake at 375°F for 25 minutes.
  • Can be made vegetarian with mushrooms, lentils, and carrots.
  • These freeze well for up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/asian-inspired-cabbage-rolls/