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Napa Cabbage Rolls Recipe

A delicious and versatile Napa Cabbage Rolls Recipe featuring tender Napa cabbage leaves wrapped around a flavourful seasoned filling and cooked in a savory sauce — perfect as a comforting dinner or meal-prep favourite.
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Prep Time 30 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Chinese, Mediterranean
Servings 4
Calories 290 kcal

Ingredients
  

For the Rolls

  • 1 large head Napa cabbage
  • 1 lb 450 g ground pork (or turkey/chicken/plant-based mince)
  • 1 cup cooked rice or quinoa
  • 1 medium onion finely chopped
  • 2 –3 garlic cloves minced
  • 1 tbsp fresh ginger minced (optional)
  • 1 large egg or flax egg for vegan
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp sesame oil
  • Salt and pepper to taste
  • ¼ cup chopped fresh herbs parsley/scallions
  • 2 tbsp oil for sautéing

For the Braising Sauce

  • 2 cups crushed tomatoes or tomato sauce
  • 1 cup low-sodium stock vegetable or chicken
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Bay leaf optional

Instructions
 

Prep the Cabbage

  • Core & separate leaves: Remove the cabbage core and carefully separate 10–14 large leaves.
  • Trim tough ribs: Slice the thick rib portions if needed to make the leaves easier to roll.
  • Blanch: Boil leaves 30–45 seconds until pliable, then cool in ice water and pat dry.

Make the Filling

  • Saute aromatics: Heat oil in a skillet and cook onion until translucent. Add garlic and ginger for 30–60 seconds.
  • Cook meat: Add ground pork and cook until browned.
  • Combine ingredients: Remove from heat and mix in cooked rice, soy sauce, sesame oil, egg, herbs, and seasoning. Taste and adjust salt.

Roll the Cabbage

  • Portion filling: Place 2–3 tbsp of filling near the leaf base.
  • Fold & roll: Fold sides over the filling and roll up snugly toward the leaf tip. Secure with kitchen twine or a toothpick if needed.

Cook the Rolls

  • Arrange: Place rolls seam-side down in a large pot or baking dish.
  • Add sauce: Pour the tomato braising sauce over the rolls (about halfway up).
  • Simmer or bake: Cover and cook on low heat 35–45 minutes until cooked through. Alternatively, bake at 375°F (190°C) covered for the same time.

Notes

  • Tips
  • Do not overfill leaves: This makes rolling harder and increases the chance they burst during cooking.
  • Blanching: Keep blanch times short — Napa cabbage is delicate and can tear if overcooked.
  • Test seasoning: Fry a teaspoon of filling to taste before rolling to adjust seasoning.
  • Storage
  • Refrigerate: Store cooked rolls in an airtight container up to 4 days.
  • Freeze: Uncooked rolls freeze well — place in a freezer bag up to 2 months. Thaw before cooking.
  • Variations
  • Vegetarian/Vegan: Replace meat with crumbled tofu, lentils, or mushrooms. Use flax egg for binding.
  • Asian Style: Add ginger, rice vinegar, and a soy-ginger braise or ginger broth.
  • Spicy: Stir chili paste or gochujang into the sauce for heat.