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Asian Cabbage Rolls

Savory Asian Cabbage Rolls with 3 Secret Sauces

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Asian cabbage rolls are a flavorful dish filled with mushrooms, rice, and spices, wrapped in tender cabbage leaves and baked to perfection. Serve with a tangy soy-ginger sauce for a complete meal.

  • Total Time: 80 minutes
  • Yield: 14 rolls 1x

Ingredients

Scale
  • 3 dried shiitake mushrooms, soaked in 2 cups / 500 ml boiling water for 8 hours (optional)
  • 2 tbsp oil (rice bran)
  • 2 banana shallots (or 1 medium onion), very finely diced
  • 4 large garlic cloves, finely diced
  • 4 tsp fresh ginger, grated finely
  • ½ tsp Chinese 5 spice
  • ¼ tsp white pepper
  • Pinch of chilli (optional)
  • 250 g / 9 oz chestnut / cremini mushrooms, chopped finely
  • ½ tsp coarse sea salt
  • 2 tbsp soy sauce / tamari (GF)
  • 220 g / 1 slightly heaped cup (uncooked) white Jasmine rice
  • 1 large Savoy cabbage, about 14 large whole leaves
  • Scallions / spring onions, green part finely sliced
  • Sesame seeds, to decorate
  • SAUCE:
  • 3 tbsp soy sauce / tamari (GF)
  • 2 tbsp rice wine vinegar
  • 1 tbsp sugar or maple syrup
  • 1 tbsp toasted sesame oil
  • 1–2 tsp finely grated ginger
  • 1 clove garlic, finely grated

Instructions

  1. Soak shiitake mushrooms in boiling water for 8 hours (or use vegetable stock as a substitute).
  2. Heat oil in a pan, add shallots, and fry until soft. Add garlic and ginger, cook briefly.
  3. Stir in spices, then add fresh and rehydrated mushrooms. Cook until liquid evaporates.
  4. Add salt and soy sauce, mix well, then stir in uncooked rice.
  5. Remove cabbage leaves, blanch in boiling water for 3 minutes, then cool in ice water.
  6. Thin the outer stem of each leaf with a sharp knife.
  7. Preheat oven to 200° C / 390° F.
  8. Place filling at the base of each leaf, fold sides inward, and roll tightly.
  9. Arrange rolls in a baking dish, pour mushroom stock over them, cover with foil, and bake for 50 minutes.
  10. Rest covered for 10-15 minutes after baking.
  11. Mix sauce ingredients in a jug.
  12. Serve rolls with scallions, sesame seeds, and sauce.

Notes

  • Use vegetable stock if short on time for soaking mushrooms.
  • Do not overfill rolls—rice expands during cooking.
  • Blanching cabbage leaves makes them pliable for rolling.
  • Let rolls rest after baking to ensure rice cooks fully.
  • Author: Livia Reed
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Asian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 roll
  • Calories: 120
  • Sugar: 3g
  • Sodium: 300mg
  • Fat: 4g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Find it online: https://www.yumivia.com/asian-cabbage-rolls-with-mushroom-rice-filling/