Dinner

Garlic Soy Napa Cabbage Rolls Recipe

ByRafael Mansero November 4, 2025November 4, 2025

Introduction

These Garlic Soy Napa Cabbage Rolls are a delicious and healthy dish that features tender cabbage leaves wrapped around a flavorful ground meat filling. Perfect as a light meal or appetizer, they combine savory, umami-packed ingredients with a silky soy-based sauce.

Four spring rolls are neatly placed on a white plate that rests on a white marbled surface. Each spring roll has a translucent white outer layer showing a mix of light green and beige filling inside, with a shiny, glossy dark brown sauce drizzled over them, decorated with small green chopped scallions and white sesame seeds. One spring roll is held by a pair of wooden chopsticks, lifted above the plate, with the sauce glistening on its surface, and small scallion pieces on top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 napa cabbage leaves
1/2 lb ground chicken or pork
1/4 cup finely chopped mushrooms
1/4 cup finely chopped scallions
1 tbsp soy sauce
1 tsp sesame oil
1 garlic clove, minced
Salt and pepper to taste
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp mirin or rice vinegar
1 tsp sugar
1 tsp cornstarch + 2 tbsp water (slurry)
Chopped scallions (for garnish)

Instructions

Step 1: Boil the napa cabbage leaves for 2 minutes until softened. Drain carefully and set aside to cool.
Step 2: In a mixing bowl, combine the ground chicken or pork, chopped mushrooms, scallions, 1 tablespoon soy sauce, sesame oil, minced garlic, salt, and pepper. Mix well to combine.
Step 3: Lay a cabbage leaf flat on a clean surface. Place a spoonful of the meat filling near the base of the leaf. Roll tightly from the base upwards like a burrito, ensuring the filling is sealed inside.
Step 4: Arrange the rolls in a steamer and steam for 10–12 minutes until the filling is fully cooked through.
Step 5: While the rolls steam, prepare the sauce. In a small saucepan, combine 2 tablespoons soy sauce, oyster sauce, mirin or rice vinegar, and sugar. Bring the mixture to a gentle simmer over medium heat.
Step 6: Stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 2 tablespoons water) and continue cooking until the sauce thickens, about 1 minute.
Step 7: Drizzle the sauce over the steamed cabbage rolls and garnish with chopped scallions before serving.

Tips & Variations

For a vegetarian option, substitute the ground meat with finely chopped tofu or tempeh and use vegetable broth for steaming.
Make sure to roll the cabbage leaves snugly to prevent the filling from falling out during steaming.
Add a pinch of crushed red pepper flakes to the filling for a subtle spicy kick.
If napa cabbage leaves are not available, try using large spinach leaves or blanched Swiss chard.

Storage

Store any leftover cabbage rolls in an airtight container in the refrigerator for up to 2 days. Reheat gently in a steamer or microwave, covering with a damp paper towel to retain moisture. The sauce can be stored separately in the fridge for up to 3 days and reheated on the stove before serving.

How to Serve

Three sushi rolls lie side by side on a white plate. Each roll is covered with a shiny, light brown sauce that looks sticky and sweet. The rolls have a crispy, golden-brown outside with small sesame seeds sprinkled on top. A woman's hand is holding wooden chopsticks picking up one sushi roll, showing soft, white rice and green cucumber inside. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the cabbage rolls?

Yes, you can freeze the steamed cabbage rolls without the sauce. Wrap them individually in plastic wrap and place in a freezer-safe container for up to 1 month. Thaw overnight in the fridge and reheat by steaming before serving.

What can I use if I don’t have oyster sauce?

If you don’t have oyster sauce, you can substitute with hoisin sauce or a combination of soy sauce and a small amount of sugar for sweetness to maintain the flavor balance.