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Tender napa cabbage leaves stuffed with a juicy mixture of ground chicken, mushrooms, and aromatic herbs, pan-fried to golden perfection and drizzled with a sweet soy sauce glaze. A healthy and flavorful dish perfect for weeknight dinners.

  • Total Time: 50 minutes
  • Yield: 4 servings (1 roll per serving) 1x

Ingredients

Scale
  • 10 Napa cabbage leaves (substitute: Swiss chard or large lettuce leaves)
  • 1 pound ground chicken (substitute: ground turkey or beef)
  • 3 cloves garlic, minced
  • 1 tablespoon minced ginger (fresh preferred, ground ginger can be adjusted)
  • 1 medium shallot, finely chopped (substitute: yellow onion)
  • 1 cup mushrooms, diced (substitute: diced zucchini or bell peppers)
  • 1 medium carrot, finely shredded (substitute: shredded cabbage)
  • 3 tablespoons soy sauce (low-sodium recommended, can use tamari for gluten-free)
  • 2 tablespoons oyster sauce (substitute: hoisin sauce for sweeter flavor)
  • 1 tablespoon sesame oil
  • 2 tablespoons olive oil (can substitute with sesame oil)
  • 1 teaspoon salt (adjust to taste)
  • 1 tablespoon corn starch (mixed with water to form slurry)
  • 1 tablespoon water (for corn starch slurry)
  • 1 tablespoon granulated sugar
  • 2 tablespoons water (for dissolving sugar)

Instructions

  1. Bring a large pot of water to a rolling boil; add napa cabbage leaves and boil 3–4 minutes until tender but still firm. Drain and pat dry.
  2. Heat olive oil in a skillet over medium heat. Add ground chicken and cook 6–7 minutes, breaking it apart until browned and no longer pink.
  3. Add minced garlic, ginger, and chopped shallot to the skillet; sauté about 2 minutes until fragrant.
  4. Stir in diced mushrooms and shredded carrot; cook about 3–4 minutes until softened and lightly caramelized.
  5. Add soy sauce, oyster sauce, sesame oil, and salt. Stir in the corn starch slurry and cook for about 2 minutes until filling thickens. Remove from heat.
  6. Trim thick stems from cabbage leaves. Place approximately 1 tablespoon of filling at the base of each leaf. Fold in the sides and roll tightly to enclose filling.
  7. Heat a lightly oiled skillet over medium heat. Pan-fry rolls seam-side down for 2–3 minutes per side until golden brown and crispy.
  8. In a small bowl, mix soy sauce, oyster sauce, granulated sugar, and 2 tablespoons water to make the sweet soy sauce glaze.
  9. Drizzle the sweet soy sauce over the cooked cabbage rolls before serving.
  10. Alternative cooking method: Steam the assembled rolls instead of frying until heated through and tender.

Notes

Do not overcook cabbage leaves; 3-4 minutes boiling makes them pliable yet sturdy to prevent tearing., Seal rolls seam-side down first when pan-frying to keep them closed and neat., Rolls can be assembled up to 24 hours ahead and stored covered in the refrigerator., Freeze uncooked assembled rolls in a single layer on a baking sheet, then transfer to a bag; use within 2 months., Reheat frozen rolls directly in an oiled skillet over medium heat for 8–10 minutes., Customize by swapping proteins (turkey, pork, tofu) or adding vegetables like spinach or bell peppers., Add chili flakes or sriracha for heat; drizzle sriracha with sweet soy for spicy-sweet flavor., For gluten-free: use tamari instead of soy sauce.

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: Asian-inspired

Nutrition

  • Serving Size: 1 roll
  • Calories: ~203 calories per roll
  • Fat: Not specified, moderate
  • Carbohydrates: Not specified, moderate
  • Protein: ~20 grams per roll