Napa Cabbage Rolls
These delicate Napa Cabbage Rolls feature a savory filling of ground meat, rice, and aromatic vegetables, all wrapped in tender Napa cabbage leaves and baked in a light, flavorful sauce until perfectly tender and juicy.
Ingredients
- 1 large Napa cabbage head
- 1 pound ground meat pork, chicken, turkey, or a mixture
- 1 cup cooked rice white or brown
- 1 medium onion finely diced
- 2 carrots grated
- 3 cloves garlic minced
- 2 tablespoons fresh ginger grated (or 1 teaspoon dried)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 egg lightly beaten
- ½ cup chopped scallions
- 2 tablespoons fresh cilantro chopped (optional)
- Salt and pepper to taste
- For the sauce:
- 1 cup chicken or vegetable broth
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water optional, for thickening
Instructions
- Prepare the cabbage: Carefully remove 10-12 large outer leaves from the Napa cabbage. Bring a large pot of water to a gentle boil and blanch the leaves for 1-2 minutes until just pliable. Immediately transfer to an ice bath, drain, and pat dry.
- Make the filling: In a large bowl, combine the ground meat, cooked rice, diced onion, grated carrots, minced garlic, grated ginger, soy sauce, sesame oil, beaten egg, scallions, and cilantro if using. Season with salt and pepper and mix thoroughly but gently.
- Roll the cabbage: Place about 3-4 tablespoons of filling near the stem end of each cabbage leaf. Fold the stem end over the filling, fold in the sides, and continue rolling to form a neat package. Place seam-side down in your baking dish.
- Prepare the sauce: Whisk together the broth, soy sauce, rice vinegar, honey or brown sugar, and sesame oil in a bowl. Pour over the cabbage rolls, covering them about halfway.
- Bake the rolls: Cover the baking dish with foil and bake at 375°F (190°C) for 35-40 minutes. Remove the foil and bake for an additional 10 minutes until the tops are slightly golden.
- Thicken the sauce (optional): If you prefer a thicker sauce, carefully pour the cooking liquid into a small saucepan. Add the cornstarch slurry, bring to a simmer, and cook until thickened, about 2 minutes. Pour back over the rolls.
- Serve warm: Garnish with additional chopped scallions and serve immediately, spooning some of the sauce over each serving.
Notes
- For the best flavor, prepare the filling up to a day ahead and refrigerate to allow the flavors to meld.
- If your Napa cabbage leaves tear, don’t worry—just overlap them slightly when rolling.
- These rolls freeze beautifully before or after cooking. To freeze before cooking, arrange on a baking sheet until solid, then transfer to freezer bags.
- For a make-ahead meal, assemble the rolls and prepare the sauce separately, then combine and bake when ready to serve.
- The core and remaining Napa cabbage can be sliced and added to soups or stir-fries—no waste!