Looking for a delicious, low-calorie, high-protein dish but tired of the same meals on rotation? Add cabbage roll dumplings to your lineup! These cabbage roll dumplings are packed with a flavorful, meaty filling. The cabbage not only makes a great wrapper but also boosts your fiber intake. This tasty recipe comes together in just 30 minutes and is perfect for meal prep. Try these cabbage roll dumplings as a new go-to for your healthy eating routine!
Cabbage Rolls Origin
Cabbage rolls are a popular dish in many cultures across Asia, Eastern Europe, and the Middle East. Despite regional differences, they all share one thing in common: tender cabbage leaves wrapped around a savory filling. They are either steamed, pan-fried, or baked, depending on the style and tradition.
Cabbage Health Benefits
- Low in calories: one cup is around 20 calories.
- High in Fiber: Supports healthy digestion
- Nutrients: High in Vitamin C, K & B6
- Anti-inflammatory: contains glucosinolates and polyphenols
Ingredients
Ingredients:
- ½ lb ground beef or pork
- 4 oz tofu (squeezed dry and mashed)
- 2 tbsp soy sauce
- ½ tbsp chicken bouillon powder
- ⅓ onion, finely diced
- ½ carrot, finely diced
- 1 egg
- Salt, to taste
- Napa cabbage leaves (for wrapping)
- 2 tbsp light soy sauce
- ½ tbsp dark soy sauce
- ½ tbsp oyster sauce
- Drizzle of sesame oil
- 2 tbsp water
- Sesame Seeds
Click on the images for the direct link to the ingredients/tools I used:
Cabbage Roll Dumplings Instructions
In a large bowl, mash the tofu and pat dry with paper towels.
Add ground meat, soy sauce, bouillon powder, and a pinch of salt.
Mix in the diced onions and carrots until fully combined.
Blanch Napa cabbage leaves in hot water until soft, then drain.
Lay cabbage leaves flat. Add a spoonful of filling and roll tightly like a dumpling.
Place rolls in a steamer and steam for 15 minutes.
While steaming, mix the sauce ingredients in a small bowl.
Plate the rolls and drizzle with the sauce.
Garnish with sesame seeds.
Serve warm and enjoy!
Storage Tips
Let the rolls cool completely to room temperature, then store them in an airtight container in the fridge for up to 3–4 days.
When ready to eat, cover and microwave for about 1 minute or until heated through.
Cabbage Roll Dumplings Tips
Try to use Napa cabbage because its flexibility and large surface area make it easier to roll.
If your cabbage leaves are small, overlap two leaves to create a larger wrapper.
Trim the thick stem of each cabbage leaf to make rolling easier.
Blanch the cabbage leaves for about 30–60 seconds until just soft and pliable.
Pat the tofu dry thoroughly to prevent a watery filling.
Do not overcrowd the rolls in the steamer—leave space for even cooking.
Cabbage Roll Dumplings
Ingredients
- ½ lb ground beef or pork
- 4 oz tofu squeezed dry and mashed
- 2 tbsp soy sauce
- ½ tbsp chicken bouillon powder
- ⅓ onion finely diced
- ½ carrot finely diced
- Salt to taste
- 1 egg
- Napa cabbage leaves for wrapping
- 2 tbsp light soy sauce
- ½ tbsp dark soy sauce
- ½ tbsp oyster sauce
- Drizzle of sesame oil
- 2 tbsp water
- Sesame Seeds
Instructions
- In a large bowl, mash the tofu and pat dry with paper towels.
- Add ground meat, soy sauce, bouillon powder, and a pinch of salt.
- Mix in the diced onions and carrots until fully combined.
- Blanch Napa cabbage leaves in hot water until soft, then drain.
- Lay cabbage leaves flat. Add a spoonful of filling and roll tightly like a dumpling.
- Place rolls in a steamer and steam for 15 minutes.
- While steaming, mix the sauce ingredients in a small bowl.
- Plate the rolls and drizzle with the sauce.
- Garnish with sesame seeds.
- Serve warm and enjoy!
If you enjoyed this cabbage roll dumplings recipe, you might want to check out my shrimp and pork wontons recipe.
