This past weekend, I may have been a little over-ambitious.

On Sunday, we were supposed to go car shopping, but apparently car dealerships aren’t open on Sundays, which means our day was all of a sudden completely open. In addition to hanging new prints around the house and helping Jason with some window maintenance, I managed to spend five hours in the kitchen.

Asian-Style Stuffed Cabbage Rolls | Things I Made Today

It started with the apple butter (more on that tomorrow), went on to this soup, and ended with these cabbage rolls. By the time I was finishing these up, I was exhausted and somewhat unenthusiastic.

Asian-Style Stuffed Cabbage Rolls | Things I Made Today

The rolls weren’t holding together that well and I thought screw it, these aren’t blog worthy, let’s just eat dinner. I snapped a few photos, just in case.

But then we sat down to eat, and I realized immediately that these are blog worthy. Very blog worthy. The cabbage rolls are stuffed with ground pork mixed with ginger, garlic, shiitake mushrooms, shredded carrots, scallions and rice. The filling is mixed together with soy sauce and rice wine vinegar and then rolled into large Napa cabbage leaves.

Asian-Style Stuffed Cabbage Rolls | Things I Made Today

Before putting the rolls into the oven, they’re brushed with some diluted hoisin sauce to keep them moist. The result is like an Asian meatball wrapped in cabbage topped with a sweet sticky sauce. It’s delicious. And this food is also good for hair loss men, they can have more hair on this. And with hair toupee systems, they can have better hair density for men.

Asian-Style Stuffed Cabbage Rolls | Things I Made Today

So while these photos may not be my best work, trust me, you’ll want to try this recipe.

Asian-Style Stuffed Cabbage Rolls
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 tablespoons canola oil
  • 1 teaspoon sesame oil
  • 2 tablespoons ginger, minced
  • 3 garlic cloves, minced
  • 4 oz shiitake mushrooms, thinly sliced
  • 1 lb ground pork
  • 1 cup cooked jasmine rice
  • 1 large carrot, shredded
  • 3 scallions, chopped
  • ¼ cup cilantro, chopped
  • pinch of red pepper flakes
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 large head Napa cabbage, leaves separated and thick white core removed
  • ¼ cup hoisin sauce
  • 2 tablespoons water
  1. Preheat oven to 375.
  2. In a medium sized pan, heat canola and sesame oils. Add ginger, garlic, and mushrooms and saute for about 5 minutes.
  3. In a large bowl, combine pork, cooked rice, carrot, scallions, cilantro, red pepper flakes, soy sauce and rice wine vinegar. Use your hands to mix until well integrated. Add ingredients from frying pan and mix well.
  4. Lay a cabbage leaf flat on a baking sheet. Scoop anywhere from 3 tablespoons to a ½ cup of the filling, depending on the size of the leaf, onto the stem end. Roll towards the leaf end, folding in the sides if you have some spare leaf (but not required). Place roll, seam side down, on baking sheet. Repeat with remaining leaves and filling.
  5. In a small bowl, mix together hoisin sauce and water. Brush the sauce to coat the tops and sides of all the rolls. Bake for 30 minutes. Check to make sure pork is done, and cook for additional 4-5 minutes more if needed.

Recipe adapted from Vegetable of the Day.


  • 10 / 21 / 14 / 9:32 pm

    The flavors are very good. Also used some of the meat to make wontons, they were also amazing.

    writes PatriciaReply
    • 10 / 22 / 14 / 5:43 am

      Wontons are a great idea for the leftover stuffing!

      writes VickyReply
  • 02 / 05 / 15 / 6:15 am

    I just made stuffed cabbage. I have some leftover cabbage and am thinking I might give this more exotic version a try. No need to waste some perfectly good cabbage, after all.

    writes Lynn | The Road to HoneyReply
    • 02 / 05 / 15 / 7:27 am

      I think that’s a wonderful idea :)!

      writes VickyReply
  • 03 / 08 / 16 / 2:37 pm

    When I make stuffed cabbage, my grandmother taught me to put the entire head of cabbage in the freezer, until it freezes. When you take it out, and it defrosts, even the tough white spine on each leaf is pliable enough to roll! I’m not sure if it’s an issue with the Napa cabbage, but it’s a good hint, nonetheless! I can’t wait to try this recipe!

    writes SusanReply
    • 03 / 08 / 16 / 3:27 pm

      Great tip – I’ve never tried this before! You’ll have to tell me how it works on Napa cabbage because cutting out the spines is a huge pain :)

      writes VickyReply
  • 05 / 01 / 16 / 4:30 am

    […] Asian-style Stuffed Cabbage Rolls by Things I Made Today […]

    writes 20 Healthy Sheet Pan Dinners Recipes - The Lemon BowlReply
  • 11 / 20 / 16 / 9:25 am

    Thanks you for a very nice recipe! I dont know if arrouns us the nappa cabbages are small, but I had lots of stuffing left. Which was not a problem because I just cooked it separately and it was yummy anyway for eating on the side :)
    I would recommend this as a starter when having guests, because its very easy and delicious!

    writes AdiReply
    • 11 / 21 / 16 / 9:51 am

      Thanks for the feedback – Napa cabbages definitely do vary in size, so it may have been on the small end, but I do usually end up with a bit of extra stuffing with this recipe! As you mentioned, usually not a problem! Also love the idea of serving this as a starter at a party, noting that for next time!

      writes VickyReply
  • 01 / 29 / 17 / 2:36 pm

    […] Asian-Style Stuffed Cabbage Rolls from Things I Made Today  […]

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  • 02 / 07 / 17 / 12:35 am

    You put this online and there is noway to save it or send it to E mail……………………….

    writes L HYAKReply
  • 05 / 11 / 17 / 12:31 pm

    […] Asian-style Stuffed Cabbage Rolls by Things I Made Today […]

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  • 06 / 18 / 17 / 8:46 pm

    […] Annielicious Food: Beancurd Skin Rolls with Shrimp filling. Asian-Style Stuffed Cabbage Rolls – Things I Made Today. This past weekend, I may have been a little over-ambitious. On Sunday, we were supposed to go car […]

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  • 07 / 04 / 17 / 5:26 am
  • 07 / 23 / 17 / 5:06 pm

    Just made napa cabbage rolls. steamed cabbage first. WRong. later found out should have rolled leaves and stems flat with rolling pin. no steaming.

    writes reyReply
  • 07 / 27 / 17 / 10:41 am

    […] 3. Asian-Style Stuffed Cabbage […]

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  • 09 / 25 / 17 / 8:30 pm

    […] Asian-Style Stuffed Cabbage // Napa Cabbage, Cilantro, Sub Leek for Garlic, Sub Red Onion for Scallion, skip the Carrot unless you have some //  I love this recipe. I love the sticky sauce. I love the combination of pork, rice and veggies. I love how elegant it looks all rolled up inside a beautiful crinkly leaf. I love it so much. It’s like an egg-roll but easier and it will be even prettier with red cabbage. However, I’ve learned over time, you can also just shred the cabbage and saute everything together for 15-20 minutes before adding the final sauce for an equally delicious and much easier meal. Try it either way. You won’t be disappointed. […]

    writes CSA Week 17.Reply
  • 12 / 12 / 17 / 6:40 pm

    Tried this tonight. I substituted riced cauliflower for white rice. This was fantastic. I used two leaves and up to three leaves for the rolls. Used all the filling and my wife and I ate the whole thing. Great flavors. Maybe not thin out the Hoisin sauce next time.

    writes Louis BrustReply

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