I was once addicted to Chinese food. And I don’t mean real Chinese food; I mean the processed, American version at places like Panda Express. Since transitioning to real food years ago, I’ve tried plenty of Asian-inspired recipes. These sesame seed cabbage rolls are my latest obsession
They are full of vegetables and protein and full of Asian flavors like toasted sesame oil, ginger, and coconut aminos (like soy sauce). I will serve them as appetizers, or often as part of a main meal. They only take minutes of hands at a time and you can make a large batch and save the leftovers for later.
Sesame Ginger Cabbage Rolls
If you like the flavors of dumplings or pot stickers but don’t like the extra work of making wrappers, these cabbage rolls are a great option. And while pre-made wonton wrappers are quick, they aren’t always the cleanest. Napa cabbage is surprisingly soft after a quick blanch and makes a light and easy-to-work cover. And it adds another serving of vegetables without changing the classic sweet filling.
You can use other meats, but I like ground chicken because it doesn’t overpower other flavors, like ginger and garlic. In addition, it adds a healthy dose of protein. Finely minced shiitake mushrooms blend into the filling to add an earthy flavor and extra moisture to keep the chicken moist as it cooks.
My favorite part is the dipping sauce. Mix everything together for a salty, sweet dip. Coconut aminos taste like soy sauce, but a little sweeter (and without the soy). Then there’s ground ginger, sesame and a crisp chilli for a bit of flavor. Every bite has plenty of flavor without processed sauces or MSG.
Tips for the Best Cabbage Rolls
One of the biggest tricks to making these is choosing the right cabbage. Napa cabbage has soft, flexible leaves that roll easily after a quick blanch. If the thick white stem feels tough, just remove it before filling and rolling. This makes the leaves easier to work with and helps prevent tearing.
And you don’t want to fill the rolls. About one-third cup of filling is plenty for each leaf and makes rolling very easy. If the leaf splits, it is easy to fix. Just transfer to another cabbage leaf around before cooking. Once they are burned, no one will notice.
After roasting the bottoms for a few minutes, I add a little water and cover the pan so that the cabbage can burst while the filling cooks. Remove the lid for the last minute or two to allow any remaining liquid to evaporate and give the sub a little extra texture.
Easy to Customize
These cabbage rolls are easy to adapt to whatever you have on hand. Ground turkey or pork both work well in place of chicken, and shredded carrots add a little natural sweetness and color. If you like more crunch, add finely chopped water chestnuts before folding everything.
Leftovers also reheat well, making this a great meal prep option. I keep them in the fridge for a few days and gently heat them in a covered pan with a splash of water. They are just as delicious the next day for a quick lunch or dinner.
We love making homemade potstickers, but these sesame ginger cabbage rolls are one of our favorite appetizers. They have all the delicious flavors we love, and the soft cabbage creates a wonderfully satisfying substitute for traditional wonton wrappers.
Healthy Sesame Ginger Cabbage Rolls
These flavorful cabbage rolls include protein, vegetables, and real food ingredients like garlic, ginger, and toasted sesame seeds.
For Sesame Napa Cabbage Rolls
For Sesame Coconut Aminos Dipping Sauce
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Bring a large pot of water to a boil. Carefully separate 8-10 large Napa cabbage leaves and puree for about 1 minute, until soft and pliable enough to fold without tearing. Transfer the leaves to an ice bath or plate to cool and dry with paper towels. If necessary, cut the thick part of the stem with a knife so that the leaves can be folded easily.
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In a large mixing bowl, combine ground chicken, shiitake mushrooms, garlic, green onion, coconut aminos, toasted sesame oil, ginger, rice vinegar, and white pepper. Mix until everything is evenly mixed, being careful not to overuse the meat.
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Place a cabbage leaf on your work surface. Place about 1/3 cup of filling near the end of the leaf stem. Fold the sides in and roll tightly, like a burrito or spring roll. Repeat with the remaining cabbage leaves and fill.
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Heat the avocado oil in a large pan over medium heat. Arrange the cabbage rolls seam-side down in the pan and cook for about 2 minutes until the bottom is slightly golden. Add ¼ cup water to the skillet and quickly cover with a lid. Broil the chicken for 10 to 12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. Remove the lid and continue to cook for another 1 to 2 minutes to allow any remaining liquid to evaporate and the bottoms to crisp slightly.
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While the rolls are cooking, mix together the coconut aminos, rice vinegar, toasted sesame oil, chili crisp, honey, ginger, garlic and sesame seeds.
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Serve immediately with dipping sauce on the side.
Nutrition Facts
Healthy Sesame Ginger Cabbage Rolls
Amount Per Serving (1 cabbage roll)
Calories 139
Calories from Fat 81
% Daily Value*
Oil 9 g14%
Saturated Fat 2g13%
Trans fat 0.03g
Polyunsaturated fat 2g
Monounsaturated fat 5g
Cholesterol it’s 39mg13%
Sodium 200 mg9%
Potassium 332 mg9%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Proteins 9 g18%
Vitamin A 95IU2%
Vitamin C 7 mg8%
Calcium 26 mg3%
An instrument 1 mg6%
* Percent Daily Values are based on a 2000 calorie diet.
For extra heat, add a teaspoon of chili crisp directly to the filling mixture
Storage and Shelf Life
Store any leftovers in the refrigerator in an airtight container for up to 3 days. Reheat on the stove with a little water until bubbly.
Lots of Asian inspired recipes
These delicious recipes are a healthy spin on traditional 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!
