• Chinese Cabbage Rolls // Nourish


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Chinese Cabbage Rolls // Nourish


16 large whole cabbage leaves
1 pound ground pork or turkey
2 medium carrot, peeled and grated
1-2 medium onion, minced
2 tablespoons of chopped ginger (about a 1 inch piece)
3 cloves of garlic, chopped
1/2 teaspoon tamari or soy sauce
1/2 teaspoon sesame oil
8 ounces rice noodles, soaked in cold water for 1 hour


Set up a steamer, fill it with water and bring it to a boil. Separate the eight cabbage leaves. Trim the thick stem from each leaf. Steam the leaves for 5 minutes or just until they are pliable. Cool them under cold water and set aside.

Combine the meat, carrot, onion, ginger, garlic, soy sauce, sesame oil and noodles. Mix well to blend.

Lay each cabbage leaf out onto a work surface. Spoon three tablespoons of the filling onto each leaf.

Divide any remaining filling evenly between the leaves. To roll, fold one end of the cabbage leaf over the filling. Fold in each side then roll into a log shape. Place the cabbage rolls on a plate and chill before cooking.

To cook the cabbage rolls, place them in a steamer set over, not in, boiling water. Steam them for 15 minutes to thoroughly cook them.

Serve with a soy dipping sauce.

Serves 4

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