At one time, I was obsessed with Chinese food. And I don’t mean real Chinese food. I mean the processed American version from places like Panda Express. Since switching to real food a few years ago, I’ve been experimenting with a lot of delicious and healthy Asian-inspired recipes. These Sesame Ginger Cabbage Rolls are my latest obsession
It’s rich in vegetables and protein and full of Asian flavors like toasted sesame oil, ginger, and coconut aminos (like soy sauce). I would serve it as an appetizer or, more often, as part of the main meal. It only takes a few minutes and you can make a big batch and save the leftovers for later.
Sesame Ginger Cabbage Rolls
If you love the taste of dumplings or pot stickers but don’t like the extra work of making the wrappers, these cabbage rolls are a great alternative. Premade wonton wrappers are quick, but they aren’t always the cleanest. Napa cabbage becomes incredibly tender after a quick blanching, making the wraps light and easy to work with. It also adds one more vegetable without changing the classic savory filling.
You can use other meats, but I like minced chicken because it doesn’t overpower other flavors like ginger or garlic. It also adds a healthy amount of protein. Chopped shiitake mushrooms are mixed right into the filling, adding earthy flavor and moisture to keep the chicken moist while it cooks.
My favorite part is the dipping sauce. It brings everything together for a savory and delicious dip. Coconut aminos taste similar to soy sauce, but slightly sweeter (without soy sauce). Then there’s earthy ginger, sesame seeds and crunchy peppers that add a bit of spiciness. It makes every dish super flavorful without using ultra-processed sauces or MSG.
Tips for the Best Cabbage Rolls
One of the biggest secrets to making this is choosing the right cabbage. Napa cabbage has softer, more flexible leaves that roll easily after a quick blanching. If the thick white stems feel stiff, simply remove them before filling and rolling. This will make working with the leaves easier and help prevent tearing.
You also don’t want to overfill the roll. About 1/3 cup of filling is enough for each leaf, making it much easier to roll. If the leaves split, this is easy to fix. Just layer another cabbage leaf around it before cooking. Once you steam it, no one will notice.
After browning the bottom for a few minutes, add a little water and cover the pan to let the cabbage steam while the inside cooks. Remove the lid for the last minute or two to evaporate any remaining liquid and add some texture to the bottom.
easy customization
These cabbage rolls are easy to adapt to whatever you have on hand. Ground turkey or pork work well in place of chicken, and shredded carrots add some natural sweetness and color. If you prefer a crunchier texture, mix in some chopped chestnuts and roll everything up.
Leftovers reheat well and make a great meal prep option. Store in the refrigerator for a few days, then warm gently in a covered skillet over water. It’s also delicious for lunch or a light dinner the next day.
We love making pot stickers at home, but these Sesame Ginger Cabbage Rolls have quickly become one of our favorite shortcuts. It has all the savory flavors we love, and the tender cabbage makes an incredibly satisfying alternative to traditional wonton wrappers.
Healthy Sesame Ginger Cabbage Rolls
These flavorful cabbage rolls are packed with protein, veggies, and real food ingredients like garlic, ginger, and toasted sesame seeds.
For Sesame Napa Cabbage Rolls
For Sesame Coconut Amino Dipping Sauce
Bring a large pot of water to a boil. Carefully separate 8 to 10 large cabbage leaves and blanch for about 1 minute until soft and pliable enough to roll without tearing. Transfer the leaves to ice water or a plate to cool, then pat dry with paper towels. If necessary, trim the thickest part of the stem with a knife to allow the leaves to roll more easily.
In a large mixing bowl, combine the minced chicken, shiitake mushrooms, garlic, green onions, coconut aminos, toasted sesame oil, ginger, rice vinegar, and white pepper. Mix until everything is evenly combined, being careful not to add too much meat.
Lay the cabbage leaves flat on a work surface. Place about 1/3 cup of filling near the stem end of the leaf. Fold the sides inward and roll tightly, like a burrito or spring roll. Top with remaining cabbage leaves and repeat filling process.
Heat avocado oil in a large skillet over medium heat. Arrange the cabbage rolls in the pan, seam side down, and cook until lightly golden on the bottom, about 2 minutes. Add ¼ cup water to skillet and immediately cover. Steam for 10 to 12 minutes or until chicken is cooked through and internal temperature reaches 165°F. Remove the lid and continue cooking for another 1-2 minutes to allow any remaining liquid to evaporate and the bottom to become slightly crispy.
While the rolls are cooking, whisk together the coconut aminos, rice vinegar, toasted sesame oil, chili crisp, honey, ginger, garlic, and sesame seeds.
Serve immediately with dipping sauce on the side.
Nutrition Facts
Healthy Sesame Ginger Cabbage Rolls
Per serving (1 cabbage roll)
calorie 139
calories from fat 81
% Daily Value*
province 9g14%
2g saturated fat13%
Trans fat 0.03g
2g polyunsaturated fat
5g monounsaturated fat
cholesterol 39mg13%
sodium 200mg9%
potassium 332mg9%
carbohydrate 5g2%
1 gram of fiber4%
2g sugar2%
protein 9g18%
Vitamin A 95IU2%
Vitamin C 7mg8%
calcium 26mg3%
steel 1mg6%
*Percent Daily Values are based on a 2000 calorie diet.
To increase the heat, add 1 teaspoon of Chili Crisp directly to the filling mixture.
Storage and expiration date
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove with a little water and steam.
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Have you ever made wraps or cabbage rolls? What is your favorite flavor? Let us know by leaving a comment!
