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Home » Main Courses » Homemade Asian Cabbage Rolls

Homemade Asian Cabbage Rolls

Published: May 14, 2020 ~ by Tracey Hatch-Rizzi
Updated: May 30, 2022 ~ Leave a Comment

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If you like pot stickers, you’ll love these Homemade Asian Cabbage Rolls! They’re delicious, easy and so fun to make. Seriously, they’re one of my favorite low carb dishes!

Two finished cabbage rolls on a plate covered in sauce, sesame seeds and a little parsley.  One is cut in half to show the inside.

I really enjoy making recipes that I know my family and friends will love. Even kids that pinch their nose at the mere mention of cabbage will love these homemade Asian Cabbage Rolls. Recipes like this are put in regular rotation at our house. We grow our own cabbage, so we certainly need several recipes to use it up. No worries – I could eat this recipe on a daily basis. It’s really that good. We never get tired of it.

Cabbage has become a favorite veggie of mine. It can be added to soups, grilled and of course, made into salad, like my Keto Coleslaw with Cilantro and Lime.

I like to use the Cannonball variety, simply because it’s so versatile and it looks so beautiful in the garden.

Baked homemade Asian Cabbage Rolls fresh from the oven lined up in two rows in the baking dish.

The cabbage roll origin story

I have to admit, this recipe was a bit of an accident. Originally, I added the ingredients to ground chicken to make meatballs. But the chicken actually had a considerable amount of retained water and the egg that I added made it too soggy. My meatballs fell apart in the pan, so I just mooshed it all together and made one big patty and topped it with sprouts, cabbage, scallions and peanut sauce. It was amazing and tasted just like pot stickers. Since I follow a ketogenic lifestyle and rarely eat wheat, I figured that cabbage would make fun ‘pot stickers’ I love it when I’m right.

How to make

Putting cabbage rolls together is super simple. Rolling them could be a fun activity for the whole family!

This recipe has a few steps, but actually takes very little time to prep. It entails boiling the cabbage and pulling the leaves off the head, sautéing the meat mixture and creating the rolls. Just before they head into the oven, top them with a simple peanut sauce.

Boiling the cabbage

When I first made this recipe, boiling a whole head of cabbage seemed a little intimidating. I’d never boiled a whole head of cabbage before and it made me just a teensy bit insecure. Silly me. It’s so easy and totally fun!

Head of cabbage boiling in a pot of water, held down in the water by a hand holding tongs.

First bring a pot of water to a boil. Make sure it’s enough to submerge the entire head of cabbage.

When it’s boiling, gently add the head of cabbage to the water and boil for about two minutes. The cabbage might want to float to the top, so you may need to hold it down with tongs.

Head of cabbage in boiling water with leaves being pulled off with tongs.

After 1-2 minutes, the leaves will be flexible enough to start pulling off the head. Using your tongs, gently start pulling off the leaves and place them on a plate.

Boiled cabbage leaves stacked on a blue plate.

As you pull the top leaves off, the leaves underneath will release as the head continues to boil.

Keep peeling the leaves off until you reach the center of the head where the leaves would be too small to hold filling. Save the center and small leaves for another recipe (I like to make cabbage noodles from these).

What kind of meat to use for the filling

You can really use any ground meat or poultry for this recipe. I used ground chicken, but you can certainly use pork, turkey, beef or even salmon!

Preparing the filling

Add the ground meat or poultry to a pan that has been oiled with about 1 tablespoon of toasted sesame oil.

Skillet with cooked filling for asian cabbage rolls.

Add the remaining ingredients for the filling and sautee until thoroughly cooked.

Making the rolls

Oil a baking pan with about a tablespoon of toasted sesame oil.

Fill each cabbage leaf with about three tablespoons of the filling.

Cabbage leaf with filling and a pan with ground chicken cabbage roll filling with a spoon.

Roll the stem side first, fold in the sides and finish rolling. Place in the pan. Keep rolling until all the filling and leaves are used.

Cabbage rolls before baking, in baking pan before the peanut sauce is poured on.

Mix together the peanut sauce and pour on top of the rolls.

Cabbage rolls before baking, in baking pan with peanut sauce poured on top.

Cover and put them in a 375 degree oven for 30 minutes. Then remove the cover and cook them for another 15 minutes, until they become slightly golden on top.

Overhead view of two baked cabbage rolls on a white square plate in a soy sauce, with one roll cut in half.

I like to serve them with a simple dipping sauce made from tamari, sesame seeds and red pepper flakes. Then I have to hold myself back from eating more than I should! Another great way to serve is on a bed of my Homemade Cauliflower Rice, especially if you follow a Keto diet.

Other recipes you might like

  • Keto Lo Mein – With Low Carb Asian Noodles
  • Keto Bibimbap Bowl – The Ultimate Meal
  • Homemade Cauliflower Rice

This post contains affiliate links. As an Instacart and Amazon Associate, I earn from qualifying purchases.

One whole Asian Cabbage Roll and one cut in half on a plate sitting in dipping sauce.

Homemade Asian Cabbage Rolls

Author: Tracey Hatch-Rizzi
If you like pot stickers, you'll love these Homemade Asian Cabbage Rolls! They're delicious, easy and so fun to make. Seriously, they're one of my favorite low carb dishes!
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Category: Main Courses
Cuisine: Asian
Method: Oven
Yield: 4 servings
Diet:Gluten Free
Special Diet:Keto, Low-Carb, Low-FODMAP, Paleo

Ingredients
 
 

For the cabbage rolls

  • 2 pounds cabbage (approximately 1 large head)
  • 1 pound ground chicken (you can use any ground meat)
  • 1 tablespoon toasted sesame oil (and more for pan)
  • 2 tablespoons fish sauce
  • 1 tablespoon tamari (or soy sauce or coconut aminos)
  • 1 green onion (large - chopped finely)
  • 1 teaspoon ginger (finely chopped if fresh. Ground ginger is fine too)
  • ¼ cup carrot (shredded or finely diced)
  • ¼ cup cilantro (chopped and loosely packed, plus more for garnish)
  • 1 tablespoon powdered porcini mushrooms (optional - try powdered shiitake mushrooms too)
  • 2 tablespoons bell pepper (diced)
  • 1 teaspoon lemongrass powder
  • 1 teaspoon mustard powder
  • ½ teaspoon red pepper flakes
  • ½ teaspoon black pepper
  • 1 teaspoon powdered garlic (optional for low-FODMAP)
  • 1 teaspoon powdered onion (optional for low-FODMAP)

For the peanut sauce

  • 2 tablespoons peanut butter (us either creamy peanut butter or chunky peanut butter - your choice!)
  • 1 tablespoon tamari
  • 2 teaspoons fish sauce
  • 2 teaspoons stevia (use sweetener of choice)
  • ¼ cup hot water

For the dipping sauce

  • 2 tablespoons tamari
  • 2 teaspoons fish sauce
  • 2 teaspoons toasted sesame oil
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon sesame seeds (plus more for garnish)

Instructions
 

  • Preheat oven to 350 F.
  • Boil a 2 pound cabbage for two minutes and pull off the leaves as it cooks (see post for specifics).  Save the small center leaves for another recipe.
  • In a bowl, combine the rest of the ingredients for the filling and mix well.
  • In a skillet, over medium heat, add about a tablespoon of toasted sesame oil.  When heated, add the meat mixture and sauté until cooked thoroughly.
  • Oil the bottom of a 9x9 baking dish with toasted sesame oil.
  • Fill the cabbage leaves with about three tablespoons of the meat mixture.  Roll the stem side over the meat, then fold the sides into the center and finish rolling.  Line up in the greased baking pan.
  • In a small bowl, combine all ingredients for the peanut sauce and whisk together.  You may need to add more water depending on the brand of peanut butter you are using.  It should be fairly thin and pourable.
  • Once thoroughly combined, pour the peanut sauce over the cabbage rolls and bake covered for 30 minutes.
  • Uncover and bake another 15 minutes, until the rolls start to brown on top.
  • To plate, pour about 1 tablespoon of the dipping sauce on the plate, add the rolls, top with sesame seeds and chopped cilantro.
  • Dig in!

Nutrition

Serving: 2 rollsCalories: 230 kcalCarbohydrates: 12 gProtein: 16 gFat: 14 gCholesterol: 51 mgSodium: 863 mgFiber: 5 gSugar: 6 g

*Net carbs = carbohydrates - fiber

Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.

Keywords: Asian cabbage rolls
Did you make this recipe?Leave a review below, then snap a picture and tag @Rad_Foodie on Instagram so I can see it!

Filed Under: Keto, Low FODMAP, Main Courses, Paleo, Recipes

About Tracey Hatch-Rizzi

Tracey Hatch-Rizzi, LAc, MAcOM is a licensed acupuncturist and herbalist with a strong background in science and nutrition. She has followed a ketogenic diet since 2018 and has over 10 years' experience with special diets, including the low-FODMAP diet. Tracey is dedicated to providing delicious, healthy recipes, and educational resources to help others find optimal health through informed diet and lifestyle choices.

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Nice to meet you!

Blog author.

Hey there! I’m Tracey – an acupuncturist, nutrition nerd, cat herder, outdoors enthusiast and lover of comfort food! I enjoy cooking mostly healthy keto, low-carb and low-FODMAP recipes and sharing them (okay, eating them too…)!  When I’m not making a huge mess in the kitchen, I’m exploring and enjoying the beautiful Pacific Northwest.  Learn more…

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