I was once addicted to Chinese food. And I’m not talking about authentic Chinese food; I’m referring to the Americanized version processed at places like Panda Express. Since switching to real food years ago, I’ve experimented with many delicious and healthy Asian-inspired recipes. These cabbage, ginger and sesame 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, more often, as part of the main meal. They only require a few minutes of labor and you can make a big batch and save the leftovers for later.
Cabbage, ginger and sesame rolls
If you love the flavors of dumplings or stickers but don’t love the extra work of making 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 a quick blanch and produces a light, easy-to-work wrapper. It also adds another serving of vegetables without changing the classic savory filling.
You can use other meats, but I like ground chicken because it doesn’t overpower the other flavors, like ginger and garlic. Plus, it adds a healthy dose of protein. Finely diced shiitake mushrooms are mixed directly into the filling to add earthy flavor and extra moisture so the chicken stays moist as it cooks.
My favorite part is the dipping sauce. Bring everything together for a savory, savory sauce. Coconut Amino Acids taste like soy sauce, but a little sweeter (and soy-free). Then there’s the earthy ginger, sesame and crunchy chilli for a spicy kick. Every bite is packed with flavor without ultra-processed sauces or MSG.
Tips for the best cabbage rolls
One of the biggest tricks to preparing them is choosing the right cabbage. Napa cabbage has softer, more flexible leaves that roll up easily after a quick blanch. If the thick white stem feels stiff, simply remove it before filling and rolling. This makes the blades easier to work with and helps prevent them from breaking.
You also don’t want to overfill the buns. About a third cup of filling is enough for each sheet and makes rolling much easier. If a leaf breaks, it’s easy to fix. Simply overlap another cabbage leaf around it before cooking. Once steamed, no one will notice.
After browning the base for a couple of minutes, I add a little water and cover the pan to let the cabbage steam while the filling cooks. Remove the lid for the last minute or two to let the remaining liquid evaporate and give the base a little more texture.
Easy to customize
These cabbage rolls are easy to adapt with whatever you have on hand. Both ground turkey and pork work well in place of chicken, and shredded carrots add some sweetness and natural color. If you like it crunchier, add some finely chopped water chestnuts before rolling everything up.
Leftovers also reheat well, making them a great option for meal prepping. I keep them in the refrigerator for a few days and heat them gently in a covered pan with a splash of water. They are just as delicious the next day for lunch or a quick dinner.
We love making homemade empanadas, but these cabbage, ginger and sesame rolls have become one of our favorite shortcuts. They have all the savory flavors we love and the tender cabbage creates a surprisingly satisfying substitute for traditional wonton wrappers.
Healthy Cabbage, Ginger and Sesame Rolls
These tasty cabbage rolls contain protein, vegetables, and real food ingredients like garlic, ginger, and toasted sesame.
For the cabbage and napa rolls with sesame
For the Sesame Coconut Amino Acid Dipping Sauce
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Bring a large pot of water to a boil. Carefully separate 8 to 10 large Napa cabbage leaves and blanch them for about 1 minute, until they are soft and pliable enough to roll without breaking. Transfer the leaves to an ice bath or plate to cool and pat dry with paper towels. If necessary, cut the thickest part of the stem with a knife so the leaves roll easier.
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In a large bowl, combine the ground chicken, shiitake mushrooms, garlic, green onions, coconut aminos, toasted sesame oil, ginger, rice vinegar, and white pepper. Mix until everything is evenly incorporated, being careful not to overwork the meat.
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Place a cabbage leaf on the work surface. Place about 1/3 cup filling near the stem end of the leaf. Fold the sides in and roll tightly, similar to a burrito or spring roll. Repeat with remaining cabbage leaves and filling.
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Heat the avocado oil in a large skillet over medium heat. Place the cabbage rolls seam side down in the pan and cook for about 2 minutes until lightly browned on the bottom. Add ¼ cup water to the pan and immediately cover with a lid. Steam for 10 to 12 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F. Remove the lid and continue cooking for an additional 1 to 2 minutes to allow the remaining liquid to evaporate and the base to brown slightly.
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While the buns are cooking, mix together the coconut aminos, rice vinegar, toasted sesame oil, chilli crisp, honey, ginger, garlic and sesame seeds.
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Serve immediately with dipping sauce on the side.
Nutritional data
Healthy Cabbage, Ginger and Sesame Rolls
Amount per serving (1 cabbage roll)
calories 139
Calories from fat 81
% Daily Value*
Fat 9g14%
Saturated fat 2g13%
Trans fat 0.03 g
Polyunsaturated fat 2g
Monounsaturated Fat 5g
Cholesterol 39mg13%
Sodium 200mg9%
Potassium 332mg9%
carbohydrates 5g2%
1g fiber4%
Sugar 2g2%
Protein 9g18%
vitamin a 95 IU2%
vitamin c 7mg8%
Calcium 26mg3%
Iron 1mg6%
*Percent Daily Values are based on a 2000 calorie diet.
For extra heat, add a teaspoon of crispy chili directly to the filling mixture.
Storage and shelf life
Store leftovers in the refrigerator in an airtight container for up to 3 days. Reheat over heat with a little water to steam.
More Asian-inspired recipes
These delicious recipes are a healthier version of typical fast food and Asian-inspired dishes.
Have you made wraps or cabbage rolls before? What are your favorite flavors to use? Leave a comment and let us know!
