Bursting with fresh, healthy flavor, these Asian-Style Cabbage Rolls with Savory Almond Sauce will quickly become a family favorite!
Table of Contents
- This recipe is…
- Why You’ll Love This Cabbage Roll Recipe
- Cabbage Rolls Recipe Ingredients
- Recipe Variations and Modifications
- How to Make Cabbage Rolls
- Recipe Tips
- How to Serve
- How to Store and Reheat
- Frequently Asked Questions
- More Favorite Asian-Inspired Recipes
- Asian-Style Cabbage Rolls with Savory Almond Sauce Recipe
This recipe is…
Stuffed cabbage rolls may have originated in Eastern Europe, but these tasty little packets are a blank slate for flavors from around the globe. So we gave them an Asian-inspired makeover with ingredients like ground pork, shiitake mushrooms, garlic, ginger – and with extra umami punch with the addition of fish sauce.
If you’ve never made cabbage rolls before, don’t be intimidated by the idea of stuffing and rolling them. It’s an easy process (promise!) that you can knock out with 15 minutes of prep. Just give a head of cabbage a little time hanging out in a pot of hot water to soften the leaves, mix up the ground meat filling, roll them up, place in a baking dish, and then top with our savory almond sauce (or, you could use a simple tomato sauce). After a spell in the oven, they’re done!
These stuffed cabbage rolls are great served alongside something fresh and green, like Steamed Green Beans, Broccoli, or Arugula Salad with Lemon and Sea Salt.
Why You’ll Love This Cabbage Roll Recipe
- An Asian-inspired twist on a classic recipe
- Hearty, delicious, and filling
- Only 15 minutes of prep!
Cabbage Rolls Recipe Ingredients
Here’s everything you’ll need to make a big batch of these stuffed cabbage rolls. Find ingredient notes (including substitutions and swaps) below.
For the cabbage and filling:
- Napa cabbage – 1 large head Napa cabbage
- Butter – 2 tablespoons salted butter (sub EVOO for Whole 30)
- Fresh ginger – 1 2-inch piece fresh ginger
- Garlic – 5 cloves garlic
- Carrots – 2 carrots
- Shiitakes – 2 1/2 cups thinly sliced shiitake mushroom caps (about 8 ounces whole shiitakes)
- Ground pork – 2 pounds ground pork
- Green onions – 3 green onions
- Cilantro – 1/2 cup fresh cilantro (plus more for garnish)
- Red pepper flakes – 1/2 to 1 teaspoon red pepper flakes
- Coconut aminos – 1 tablespoon coconut aminos
- Fish sauce – 2 teaspoons fish sauce
- Apple cider vinegar – 1 teaspoon apple cider vinegar
- Salt – 1 teaspoon fine sea salt
For the sauce:
- Sesame oil – 1 tablespoon plus 1 teaspoon sesame oil (untoasted)
- Garlic – 2 cloves garlic
- Coconut aminos – 1 cup coconut aminos
- Almond butter – 1/2 cup smooth unsweetened almond butter
- Apple cider vinegar – 2 tablespoons apple cider vinegar
- Fish sauce – 2 teaspoons fish sauce
- Red pepper flakes – 1 teaspoon red pepper flakes
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
Make this recipe your own with a few simple substitutions:
- Whole 30-Friendly – If you’re following the Whole 30 plan, swap the salted butter for EVOO.
- Mushrooms – We call for shiitakes here, which are popular in Asian cuisine. But you could use any type of fresh mushroom instead.
- Extra veggies – This recipe is super flexible. So if you’ve got leftover cooked veggies hanging out in your fridge, chop ‘em up and add them to the filling.
- Special sauce – If you’d prefer, you can top the cabbage rolls with a simple tomato sauce.
How to Make Cabbage Rolls
Here’s how these delicious stuffed cabbage rolls come together!
Step 1: Bring a large pot of water (ideally, with a strainer insert) to a simmer. Submerge the head of cabbage into the water, stem-side down. Turn the heat to medium-low and let the cabbage poach for 10 minutes. Pull the cabbage from the water, let drain, and set aside until it’s cool enough to handle.
Step 2: While the cabbage is cooling, prepare the filling: Melt the butter in a sauté pan over medium heat. Add the ginger, garlic, and carrots and sauté for about 10 minutes, or until fragrant and the carrots are slightly wilted. Add the mushrooms and sauté for an additional 5 minutes, or until they’re reduced in size and slightly brown.
Step 3: Put the sautéed vegetables, along with the rest of filling ingredients, in a large mixing bowl. Using your hands, mix the ingredients together until they’re evenly incorporated.
Step 4: Cut the root end off the cabbage head. Working very carefully, because the leaves are delicate, gently separate the leaves from one another and lay them out on paper towel-lined plates.
Step 5: To fill the rolls, spoon about ¼ cup of the filling onto a cabbage leaf, over the stem, nearest the cut end. Carefully roll the cabbage towards the thinner uncut end, folding the sides over the center as you work. Place the stuffed roll seam side down in a 9 by 13-inch, or similar sized, baking dish. Repeat this process for the rest of the meat mixture and cabbage leaves. Preheat the oven to 350ºF.
Step 6: For the almond sauce, heat the sesame oil in a small saucepan over medium heat. Add the garlic and stir for about 5 minutes, or until fragrant. Add the coconut aminos, almond butter, vinegar, fish sauce, and red pepper flakes. Whisk to combine and bring to a simmer. Note that the sauce will thicken after simmering for a few minutes – this is when it’s done. Remove from the heat and set aside.
Step 7: Spoon about half of the almond sauce over the rolls.
Place a sheet of aluminum foil over the baking dish. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes, or until the almond sauce on top starts to darken.
Plate with additional almond sauce spooned over the top and garnish with a sprinkle of chopped cilantro.
Recipe Tips
Roll ‘em up – Don’t be intimidated by cooking and then rolling the cabbage leaves, and don’t be discouraged if/when they break. They will likely tear, and that’s okay! Just roll them to the best of your ability and wedge them in a casserole dish. Once they’re cooked, you won’t notice if they’re not perfect.
Leftover filling? – If you find that you have leftover stuffing after your cabbage is used up, flatten it into patties and pan-fry some Asian-style burgers!
Extra sauce – Any leftover savory almond sauce is EXCELLENT over grilled chicken.
How to Serve
Serve the rolls warm from the oven, garnished with fresh cilantro if you’d like.
How to Store and Reheat
Store the cabbage rolls in an airtight container for up to 3 days, and reheat gently in the microwave or oven.
Frequently Asked Questions
While recipes vary, cabbage rolls (which originated in eastern Europe) are traditionally stuffed with a filling of ground beef or pork, rice, and spices, and topped with a tomato sauce. But this cabbage roll recipe gives the classic comfort food an Asian-inspired makeover, with pork, shiitake mushrooms, veggies, garlic, and fresh ginger in a tasty almond sauce.
Don’t be intimidated by the idea of stuffing cabbage rolls: it’s way easier than you might think! Just follow our step-by-step instructions with photos above, and don’t worry if the leaves tear. Once they’re cooked and sauced, you won’t even notice.
The best way to soften cabbage leaves for making stuffed cabbage rolls is by blanching or poaching them in hot water. (See our instructions above.)
More Favorite Asian-Inspired Recipes
If you tried this recipe for Asian-Style Cabbage Rolls, or any other recipe on the Fed & Fit website, please leave a 🌟 star rating and let us know how it went in the 📝comments below!
Asian-Style Cabbage Rolls with Savory Almond Sauce
Ingredients
- 1 large head Napa cabbage
For the filling:
- 2 tablespoons salted butter, sub EVOO for Whole 30
- 1 2-inch piece fresh ginger, peeled and grated
- 5 cloves garlic, minced
- 2 carrots, peeled and shredded
- 2 1/2 cups thinly sliced shiitake mushroom caps, about 8 ounces whole shiitakes
- 2 pounds ground pork
- 3 green onions, sliced
- 1/2 cup fresh cilantro leaves and stems, chopped
- 1/2 to 1 teaspoon red pepper flakes
- 1 tablespoon coconut aminos
- 2 teaspoons fish sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon fine sea salt
For the sauce:
- 1 tablespoon plus 1 teaspoon sesame oil, untoasted
- 2 cloves garlic, minced
- 1 cup coconut aminos
- 1/2 cup smooth unsweetened almond butter
- 2 tablespoons apple cider vinegar
- 2 teaspoons fish sauce
- 1 teaspoon red pepper flakes
For garnish:
- 2 tablespoons chopped fresh cilantro
Instructions
- Bring a large pot of water (ideally, with a strainer insert) to a simmer. Submerge the head of cabbage into the water, stem-side down. Turn the heat to medium-low and let the cabbage poach for 10 minutes. Pull the cabbage from the water, let drain, and set aside until it’s cool enough to handle.
- While the cabbage is cooling, prepare the filling: Melt the butter in a sauté pan over medium heat. Add the ginger, garlic, and carrots and sauté for about 10 minutes, or until fragrant and the carrots are slightly wilted. Add the mushrooms and sauté for an additional 5 minutes, or until they’re reduced in size and slightly brown.
- Put the sautéed vegetables, along with the rest of filling ingredients, in a large mixing bowl. Using your hands, mix the ingredients together until they’re evenly incorporated.
- Cut the root end off the cabbage head. Working very carefully, because the leaves are delicate, gently separate the leaves from one another and lay them out on paper towel-lined plates.
- To fill the rolls, spoon about ¼ cup of the filling onto a cabbage leaf, over the stem, nearest the cut end. Carefully roll the cabbage towards the thinner uncut end, folding the sides over the center as you work. Place the stuffed roll seam side down in a 9 by 13-inch, or similar sized, baking dish. Repeat this process for the rest of the meat mixture and cabbage leaves. Preheat the oven to 350ºF.
- For the almond sauce, heat the sesame oil in a small saucepan over medium heat. Add the garlic and stir for about 5 minutes, or until fragrant. Add the coconut aminos, almond butter, vinegar, fish sauce, and red pepper flakes. Whisk to combine and bring to a simmer. Note that the sauce will thicken after simmering for a few minutes – this is when it’s done. Remove from the heat and set aside.
- Spoon about half of the almond sauce over the rolls.
- Place a sheet of aluminum foil over the baking dish. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes, or until the almond sauce on top starts to darken.
- Plate with additional almond sauce spooned over the top and garnish with a sprinkle of chopped cilantro.
Recipe Notes
Nutrition
Oh my gosh Cassy, these are absolutely amazing! It definitely took me longer than 15 minutes to prep, but I figured it would so I waited until Sunday when I had time and we’ve been eating them for lunches ever since…even better the day after. I’m making pecan crusted chicken fingers tonight from Paleo Mag and I can’t wait to use the rest of the sauce to dip them in…it is to die for! Also, one tip for anyone else, I used 2 8×8 pans and it worked just perfect, used all of the meat mixture and napa leaves…I might try using some cauli rice in the mixture next time for extra veggies but I always make recipes as-is the first time so I know how they are supposed to taste and this definitely didn’t disappoint…thanks Cassy 🙂
Hi Cassy! Really excited to make this! I actually have your book, but somehow missed seeing this recipe. Quick question- I don’t eat pork so would you recommend substituting (a) ground chicken or (b) ground beef for the meat? I can do either 🙂
Hi Cassy! I recently found your blog and just love it and love you. I wanted to let you know that I made this dish tonight and my non-paleo husband said “oh my gosh, this is the best thing you’ve ever made!” and I also thought it was super delicious! I’ve recently gotten back to an anti-inflammatory/paleo diet and your blog/recipes/knowledge on the topic has made the transition so much easier and more enjoyable. Thank you so much for doing what you do!
Aw thank you so much for such a thoughtful comment, Aska!! I’m thrilled to know y’all liked the cabbage rolls!
This recipe looks so good Cassy! I can’t wait to try it out. My husband is always raving about the Italian stuffed cabbage (which I’ve never made), I’m going to skip the Italian version and make these instead! Yum!
Ha! I hope you love them!
Do you cook the pork before putting it in the roll? I have made regular cabbage rolls before and have always cooked the beef prior to mixing and rolling. Thanks!
SUCH a delicious recipe! I was short on time, so I actually ended up making this into a stir-fry instead by just shredded the cabbage and cooking it all in a big wok! The flavors were amazing – loved the sauce!
Making this now while listening to your podcast, can’t wait to dig in!!
Holy crap! This might be the best thing I have EVER eaten! I have never used Napa cabbage, and this whole process has given me a million ideas: enchiladas and shrimp ‘egg rolls’ just to start with. The recipe made a LOT and it took me over an hour to get it to the putting in the oven point, but I will definitely make again. I bought your book and I can’t wait to try everything!
These were delicious! New reader of your site, long time reader and maker of all things Paleomg. This was a HUGE batch and filled a 9×13 and another corning ware, and I still have about 1/5 of the cabbage left, which I am quite fine with. I used ground turkey instead of the pork, and good old Canadian Kraft peanut butter. DELISH! I look forward to exploring more of your site. Thanks again!