Once upon a time I was addicted to it Chinese food. And I don’t mean real Chinese food; I mean the American version processed at places like Panda Express. Since switching to real food years ago, I’ve tried a lot of delicious and healthy Asian recipes. Sesame Ginger Cabbage Rolls are my latest obsession
They’re packed with veggies and protein and packed with Asian flavors like toasted sesame oil, ginger, and coconut aminos (like soy sauce). I will serve them as an appetizer, or often as part of a main meal. It only takes minutes to work on time, and you can make a big batch and store the leftovers for later.
Sesame and ginger cabbage rolls
If you love the flavors of dumplings or pot stickers but don’t like the extra work of making the wrappers, these cabbage rolls are a great alternative. And while pre-made wonton wrappers are quick, they’re not always the cleanest. Napa cabbage is surprisingly tender after blanching and makes a wrap that is light and easy to work with. It also adds another serving of vegetables without changing the classic delicious filling.
You can use other meats, but I like ground chicken because it doesn’t overpower other flavors, like ginger and garlic. Plus, it adds a healthy dose of protein. Cut into smooth cubes Shiitake mushroom Mix it directly into the stuffing to add earthy flavor and extra moisture so the chicken stays moist while it cooks.
My favorite part is the dipping sauce though. It brings everything together for a delicious, salty dip. Coconut Amino It tastes like soy sauce, but a little sweeter (and without the soy). Then there’s earthy ginger, sesame, and crunchy chili pepper for a little spice. Every bite packs plenty of flavor without ultra-processed sauces or monosodium glutamate (MSG).
Tips for the best cabbage rolls
One of the biggest tricks to making them is choosing the right cabbage. Napa cabbage has softer, more flexible leaves that roll over easily after blanching. If the thick white stem feels hard, simply remove it before packing and wrapping. This makes the papers easier to handle and helps prevent them from tearing.
You also don’t want to overfill your menus. About 1/3 cup of filling is enough for each sheet and makes rolling much easier. If the paper splits, this is an easy fix. Simply place another cabbage leaf around it before cooking. Once you steam them, no one will notice.
After browning the bottom for a few minutes, add a little water and cover the pan to allow the cabbage to steam while the filling cooks. Remove the lid for the last minute or two to allow any remaining liquid to evaporate and give the bottoms a little extra texture.
Easy to customize
These cabbage rolls are easy to modify with whatever you have on hand. Ground turkey or pork both work well in place of chicken, and grated carrots add a little sweetness and natural color. If you like a little more crunch, add some finely chopped water chestnuts before wrapping everything up.
Leftovers also reheat well, which makes them great Meal prep option. I store them in the refrigerator for a few days and heat them gently in a covered pan with a little water. They are absolutely delicious the next day for a quick lunch or dinner.
We love making homemade pot stickers, but these sesame ginger cabbage rolls have become one of our favorite shortcuts. They have all the delicious flavors we love, and the tender cabbage creates a surprisingly satisfying alternative to traditional wonton wrappers.
Healthy cabbage rolls with sesame and ginger
These delicious cabbage rolls feature protein, veggies, and real food ingredients like garlic, ginger, and toasted sesame.
Sesame napa cabbage rolls
For the Sesame and Coconut Aminos Dipping Sauce
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Bring a large pot of water to a boil. Carefully separate 8-10 large leaves of Napa cabbage and blanch them for about 1 minute, until they are soft and pliable enough to roll without tearing. Transfer the leaves to an ice bath or plate to cool, then pat them dry with a paper towel. If necessary, cut the thickest part of the stem with a knife so the leaves roll over more easily.
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In a large mixing bowl, combine ground chicken with shiitake mushrooms, garlic, scallions, coconut aminos, toasted sesame oil, ginger, rice vinegar, and white pepper. Mix the ingredients until all the ingredients are mixed evenly, taking care not to overfill the meat.
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Lay the cabbage leaf flat on your work surface. Place about 1/3 cup of filling near the stem end of the leaf. Fold the sides inward and roll up tightly, similar to a burrito or spring roll. Repeat with remaining cabbage leaves and filling.
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Heat avocado oil in a large frying pan over medium heat. Arrange the cabbage rolls seam side down in the pan and cook for about 2 minutes until lightly golden on the bottom. Add 1/4 cup of water to the pan and immediately cover with a lid. Steam for 10 to 12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F. Remove the lid and continue cooking for another 1 to 2 minutes to allow any remaining liquid to evaporate and the bottoms to crisp up slightly.
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While the rolls are cooking, whisk together the coconut aminos, rice vinegar, toasted sesame oil, crunchy chilies, honey, ginger, garlic and sesame seeds.
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Serve immediately with sauce on the side.
Nutrition facts
Healthy cabbage rolls with sesame and ginger
Quantity per serving (1 cabbage roll)
Calories 139
Calories from fat 81
% Daily Value*
fat 9 grams14%
Saturated fat 2 grams13%
Trans fats 0.03 grams
Polyunsaturated fats 2 grams
Monounsaturated fat 5 grams
Cholesterol 39mg13%
Sodium 200 mg9%
Potassium 332mg9%
Carbohydrates 5 grams2%
Fiber 1 gram4%
Sugar 2 grams2%
protein 9 grams18%
Vitamin A 95 IU2%
Vitamin C 7mg8%
Calcium 26 mg3%
iron 1 mg6%
*Percent Daily Values are based on a 2,000 calorie diet.
For extra heat, add a teaspoon of crunchy chili pepper directly to the stuffing mixture
Storage and shelf life
Keep any leftovers in the refrigerator in an airtight container for up to 3 days. Reheat on the stove with a little water until it evaporates.
More Asian-inspired recipes
These delicious recipes are a healthy twist on typical fast food and Asian-inspired dishes.
Have you made rolls or cabbage rolls before? What are your favorite flavors to use? Leave a comment and let us know!
