In this article, I want to explain how to prepare the Chinese style stuffed cabbage roll that I used to make as a teenager. 

The flavor still lingers on in my memory after a lapse of so many years. (Imagine my son has already married!) I still vaguely remember the process and have made some tweaks, including adding a thick sauce to glaze the cabbage rolls before serving. 

Stuffed cabbage roll with minced meat and mushrooms filling. Steam to perfection. Drizzle with a superior gravy. Serve as Chinese dim sum.

Note: This post may contain affiliate links. Please read my privacy policy for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.

How to prepare the Chinese style stuffed cabbage rolls

1. Prepare the cabbage

  • Cut off the core of the cabbage with a paring knife or with the tip of the chef knife.
  • Bring a pot of water to boil and submerge the cabbage. Heat until the water comes to a boil again.
  • Loosen the layer of the cabbage leaves with a pair of chopsticks or tongs. Remove the leaves and place them in a colander once they detach from the core.
  • Continue removing the leaves like peeling the onion. Be careful not to tear the leaves.
  • Trim the thick veins of the leaves so that it is pliable when folding.

Round cabbage versus napa cabbage 

Both round cabbage and napa cabbage are suitable for this stuffed cabbage recipe. For napa cabbage, you need to cut off the part near the stem as it is quite thick. Use only the leafy part to wrap the stuffing. Cut the harder part into small pieces and use them as part of the filling. 

If you use round cabbage, the entire piece of leaves can be used as the wrapper because it is thinner and softer than napa cabbage. In this case, I add some chopped onion to the stuffing to replace the cabbage dices so that the filling is less compact. 

The cabbage leaves that are too small to use for the cabbage rolls can be kept for other recipes. For example, you can use them to cook the stir-fried cabbage with garlic and dried shrimps. You can get the recipe on this blog.

2. Prepare the stuffing for the cabbage 

  • Mix all the ingredients in the recipe to form the stuffing.

What if I do not eat pork? 

You can use chicken breast meat to replace pork for the cabbage rolls. Chicken meat is universal and is the best substitute for pork for most of the Chinese dishes.

Another great way to change the flavor is to use two portions of chicken breast meat and one portion of shrimp meat to replace the pork. You can find the recipe of the famous dim sum Shumai on this blog, in which the stuffing is a mixture of chicken and shrimp.

You can also use lamb if you like. Add one teaspoon each of cumin and coriander powder if you use minced lamb in the recipe. The use of lamb, cumin, and coriander will change the flavor entirely.

What other ingredients can I use for the stuffing? 

The choice of ingredients for the stuffed cabbage is endless. For example, the stuffing of the Japanese stuffed cabbage contains Panko (breadcrumb), which is similar to meatballs, and the Japanese hamburger called Hambagu. 

You can add some carrot and celery to the stuffing if you like more vegetables. The inclusion of bamboo shoots and cloud fungus (云耳) will add some crunchiness to the stuffed cabbage rolls.

What about using other seasonings?

The seasonings I use in this recipe is only my preference, which is never intended to be a fixed formula. Try to use a combination of various Chinese seasonings with different proportions to create the flavor that you like. Here is the list of the traditional Chinese seasonings in case you are not familiar with them. They are light soy sauce, dark soy sauce, oyster sauce, sesame oil, fish sauce, ground white pepper, black vinegar, and rice wine.

3. Wrap and steam the stuffed cabbage

  • Divide the stuffing to the number of stuffed cabbage rolls you want to make.
  • Place a portion of the stuffing at the center of a piece of the cabbage leaf and roll up like making a Swiss roll, or enclose the filling entirely like closing an envelope.
  • Arrange the cabbage rolls on a plate, seam side down.
  • Set up a steam station. Steam the cabbage rolls for fifteen minutes over medium heat.

Can I change steaming to baking for this cabbage roll recipe? 

The traditional Chinese method is to steam the cabbage rolls. I think this is because the oven is not the standard kitchen appliance for the Chinese. However, the stuffed cabbage rolls also taste good if you bake them.

I prefer to steam the cabbage rolls because it takes only fifteen minutes to cook, which is quicker than the oven.

Open-ended versus closed-ended cabbage rolls 

Some cabbage roll recipes suggest cutting the cabbage into a rectangle before using it to wrap the filling. They roll up the cabbage, just like making Swiss rolls and let the filling exposed at both ends. 

It is up to you whether you want to present the cabbage rolls that way or encase all the stuffing unexposed. For me, I will leave both sides exposed, and reduce the size by half if I intend to serve it as dim sum. Otherwise, I will wrap them like an envelope because it is easier and faster.

4. Prepare the gravy

  • Pour the liquid release from the stuffed cabbage rolls during steaming into a pan.
  • Add the water for soaking the mushrooms.
  • Season the liquid with a tablespoon of soy sauce and a teaspoon of sesame oil.
  • Bring the liquid to a boil and reduce the quantity to about half of the original volume.
  • Combine two teaspoons of cornflour and a tablespoon of water to form the cornstarch slurry. Add the slurry to thicken the gravy.
  • Remove from heat and sprinkle a tablespoon of thinly sliced scallion into the gravy.

Is the gravy necessary for this stuffed cabbage roll recipe? 

The sauce is not necessary if you season the stuffed cabbage well. You may want to serve it without the sauce.

I make the sauce because it is a waste to throw away the liquid release from the cabbage rolls during steaming. The liquid is so flavorful that it tastes like a concentrated stock. Therefore, I reduce it together with the water for soaking the mushrooms (which has lots of flavors) and thicken it to become a gravy with cornstarch. Season the gravy with additional light soy sauce, sesame oil (and some vinegar if you like), and it is heavenly!

The best way to serve the stuffed cabbage 

This cabbage roll recipe yields twelve large rolls best to serve with steamed rice. You can reduce the stuffing of this cabbage roll recipe to make it smaller and steam with the bamboo steamer if you intend to use it as part of the repertoire of the dim sum spread.

Yield: 12 cabbage rolls

Stuffed cabbage roll recipe

Stuffed cabbage roll recipe

Stuffed cabbage roll with minced meat and mushrooms filling. Steam to perfection. Drizzle with a superior gravy. Serve as Chinese dim sum.

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

For the stuffing: (A)

For the gravy: (B)

  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • 2 tsp cornstarch (mix with 1 tbsp water)
  • Water soaking the mushrooms
  • Liquid release from the cabbage rolls after steaming
  • 1 tbsp scallion, thinly sliced

Instructions

For the cabbage rolls 

  1. Mix the minced meat with all the ingredients in (A). Mix well until it becomes a sticky paste. Cabbage roll - mix the stuffing
  2. Remove the core of the round cabbage. Cabbage roll - remove cabbage stem
  3. Blanch the cabbage in boiling water until the leaves loosen from the core. Remove and drain. cabbage roll - blanch the cabage
  4. Trim the thick veins of the leaves so that it is pliable when folding.cabbage roll - cut the cabbage vein
  5. Divide the stuffing into twelve equal portions. Place a portion of the stuffing on a piece of cabbage. Fold and wrap to encase the stuffing. cabbage roll - wrap the cabbage roll
  6. Place the cabbage rolls in a plate, seam side down. Steam the cabbage rolls over medium heat for fifteen minutes. Remove. cabbage roll - steam the cabbage

For the gravy 

  1. Mix the cornstarch and the water for soaking the mushrooms to form a cornstarch slurry.cabbage roll - cornstarch slurry
  2. Collect the liquid formed during steaming. Pour it into a pan.  Add the water for soaking the mushrooms.  Season the gravy with light soy sauce and sesame oil. Let it cook down to half of the volume. Thicken with cornstarch slurry. cabbage roll - season and thicken the gravy
  3. Sprinkle some sliced scallions into the gravy. Drizzle on the cabbage rolls. Serve.  cabbage roll - drizzle the gravy and serve

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 128Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 35mgSodium: 469mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 11g

This data was provided and calculated by Nutritionix on 3/15/2020

    11 replies to "Cabbage roll – How to make the best Chinese stuffed cabbage"

    • KP Kwan

      Hi, this is KP Kwan. I am happy to see you in this comment area, as you have read through my recipe. I am pleased to reply to any questions and comments as soon as possible.

    • Chan Huey Ling

      Hi Kwan, I loved this recipe. I will change the stuffing, I like fish meat and add a little bit of shrimp meat. Can I ?

      • KP Kwan

        Hi Chan,
        Definitely can. In my opinion, any recipe serves as the guideline only. Make the changes as you like. Fish and shrimp paste should taste wonderful!
        KP Kwan

        • Chan Huey Ling

          Haha…I tried this recipe this evening. The taste was really delicious.
          I rolled 17 pcs , suppose want to keep a few pcs for tomorrow lunch. But sorry, three of us finished all the rolls…
          Thank you very much, Mr. Kwan

          • KP Kwan

            Hi Chan,
            You are welcome. Nice to know that you like this recipe.
            KP Kwan

    • Sashi Pillay

      Hi.
      I clicked on your free recipe book – twice – but did not receive anything. Why?

      • KP Kwan

        Hi Sashi,
        Once you click, there will be a pop-up with the title ‘Get The Best Asian Recipes Free!”. Please fill in your name and, most importantly, your email address, mark the checkbox ‘Email” and click the ‘Free Recipe Book’ in reverse black at the bottom of the pop-up. I will send the link to download the recipe book to your email.
        Thanks,
        KP Kwan

        • Sashi Pillay

          I actually did all that. Saw the thank you pop up but did not receive the book. So now will wait for you to send me the link. Thank you very much.

          • KP Kwan

            Sure. I will do it now. Please check your email, and the spam folder if it is not in the inbox.

    • xedes marie gabriel

      Hi. Mr. Kwan, I came across your recipe for the stuffed cabbage and i would love to try it at home.

      Thank you for sharing this wonderful recipe.

      I hope you keep doing well, safe and healthy amidst this pandemic.

      With best regards,

      Dindin Gabriel

      • KP Kwan

        Hi Dindin,
        Thank you for dropping by my blog. I hope you will try the cabbage roll and enjoy it with your family.
        All the best, and stay safe.
        KP Kwan

Leave a Reply

Your email address will not be published.