I enjoy how clean and balanced this recipe feels without sacrificing flavor. The steaming method keeps everything light, while the savory filling and sauce add just the right amount of richness. I also like how versatile it is, since I can adjust the filling or sauce depending on what I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
About 12–14 cabbage leaves 1 lb ground chicken or pork 2 inch knob ginger, minced 3 cloves garlic, minced 1 carrot, diced 2 green onion, chopped 2 tbsp light soy sauce 1 tbsp cooking wine 1 tbsp oyster sauce 1 tsp sesame oil salt white pepper
For the sauce:
1 tbsp oyster sauce 1 tbsp soy sauce 1 cup water 2 tsp cornstarch mixed with 6 tsp water
Directions
I start by carefully removing the cabbage leaves and trimming the thick stem so they’re easier to roll. Then I blanch each leaf in boiling water for about a minute until softened, and set them aside.
For the filling, I combine the ground meat with ginger, garlic, carrot, green onion, soy sauce, cooking wine, oyster sauce, sesame oil, salt, and white pepper. I mix everything well until fully combined.
I divide the filling into equal portions, then place each portion onto a cabbage leaf. I roll them up like small wraps, folding in the sides as I go.
Once all the rolls are assembled, I place them in a steamer and cook for about 15 to 20 minutes until the filling is fully cooked.
While they steam, I prepare the sauce by heating oyster sauce, soy sauce, and water in a small pan. Once it starts to simmer, I add the cornstarch slurry and cook until the sauce thickens.
Finally, I pour the sauce over the steamed cabbage rolls and serve them warm, sometimes adding a sprinkle of sesame seeds on top.
Servings And Timing
This recipe makes about 4 servings. Prep time: 10 minutes Cook time: 15–20 minutes Total time: about 25 minutes
Variations
I sometimes swap the ground pork for chicken or even turkey for a lighter option. When I want more vegetables, I add mushrooms or finely chopped cabbage into the filling. I also like using chili oil or a simple soy-based dipping sauce instead of the thickened sauce for a different flavor profile.
Storage/Reheating
I store leftover cabbage rolls in an airtight container in the fridge for up to 3 days. When reheating, I prefer steaming them again or warming them gently in a pan to keep them moist. I avoid overheating so the filling stays tender.
FAQs
Can I use a different type of cabbage?
I usually use green cabbage, but napa cabbage works very well and is even more tender.
Do I have to make the sauce?
No, I sometimes skip it and just use soy sauce or chili oil for a simpler version.
Can I make these ahead of time?
Yes, I assemble the rolls ahead and store them in the fridge, then steam them when ready to serve.
How do I keep the rolls from falling apart?
I make sure to roll them tightly and place them seam-side down in the steamer.
Can I freeze cabbage rolls?
Yes, I freeze them after steaming and reheat them gently when needed.
Conclusion
I find these healthy steamed cabbage rolls to be a perfect balance of light and flavorful. They’re simple to prepare, versatile, and always satisfying. Whether I’m making them for a quick meal or something a bit more special, they never disappoint.
The best healthy steamed cabbage rolls made with juicy filling and tender cabbage leaves. A delicious Chinese-style dish that’s light, comforting, and full of flavor.
Author:Sarah
Prep Time:10 minutes
Cook Time:15–20 minutes
Total Time:25 minutes
Yield:4 servings
Category:Main Course
Method:Steaming
Cuisine:Chinese
Ingredients
Cabbage Rolls:
12–14 cabbage leaves
1 lb ground chicken or pork
2-inch piece ginger, minced
3 cloves garlic, minced
1 carrot, diced
2 green onions, chopped
2 tbsp light soy sauce
1 tbsp cooking wine
1 tbsp oyster sauce
1 tsp sesame oil
Salt, to taste
White pepper, to taste
Sauce:
1 tbsp oyster sauce
1 tbsp soy sauce
1 cup water
2 tsp cornstarch + 6 tsp water (slurry)
Instructions
Prepare cabbage leaves
Carefully peel off 12–14 cabbage leaves. Trim the thick stem at the base. Blanch each leaf in boiling water for about 1 minute until softened, then set aside.
Make the filling
In a large bowl, combine ground meat, ginger, garlic, carrot, green onions, soy sauce, cooking wine, oyster sauce, sesame oil, salt, and white pepper. Mix well until fully combined.
Portion the filling
Divide the mixture evenly into 12–14 portions.
Assemble rolls
Lay a cabbage leaf flat, place filling near the stem, and roll tightly like a burrito. Repeat with remaining leaves and filling.
Steam
Arrange rolls in a steamer and cook for 15–20 minutes until fully cooked.
Prepare the sauce
In a small pan, combine oyster sauce, soy sauce, and water. Bring to a simmer. Add cornstarch slurry and cook until thickened.
Serve
Pour sauce over cabbage rolls, garnish with sesame seeds if desired, and serve hot.
Notes
Blanching softens cabbage leaves and makes rolling easier.
Substitute ground chicken with pork for a richer flavor.
For a lighter option, serve with soy sauce or chili oil instead of thickened sauce.
These rolls are great for meal prep and reheat well.
