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Asian stuffed cabbage rolls on a serving plate.
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5 from 6 votes

Stuffed Cabbage Recipe - Chinese Style

Mouth-watering Stuffed Cabbage Rolls bursting with savory oriental flavors drenched with a silky umami sauce and packed with delectable ground meat, mushrooms, and carrots. This hearty and flavorful Asian dish can be enjoyed as it is or served with rice for a filling lunch or dinner meal.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Main Course
Cuisine: Asian
Keyword: cabbage, carrots, ground meat, light soy sauce, oyster sauce, shiitake mushrooms, spring onion
Servings: 12 pieces
Calories: 162kcal
Author: Bebs


For the Stuffed Cabbage Rolls:

  • 1 head round cabbage or napa cabbage
  • 500 grams ground meat beef or pork
  • 4 pcs dried shiitake mushrooms
  • 1 small carrot chopped
  • 3 stalks spring onion white parts chopped, leaves separated
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • ½ teaspoon salt
  • teaspoon ground pepper

For the Sauce:


  • Place shiitake mushroom in a bowl and pour (1 cup) hot water to cover to reconstitute it. Once hydrated and cold enough to handle, squeeze out the liquid and reserve the liquid and chop into small pieces.
    4 pcs dried shiitake mushrooms
  • In a pot with boiling water, blanch the spring onion leaves until softened (to be used as tie).
    3 stalks spring onion
  • Remove the core of the cabbage. Blanch cabbage leaves in boiling water until they begin to wilt (it should take no more than 20 seconds). Separate the leaves. Drain and allow to cool to touch.
    1 head round cabbage or napa cabbage
  • Trim the rib (thick white part) of the leaves to become more pliable. Reserve the trimmings and chop them finely.
  • In a bowl, combine ground pork, mushroom, carrots, green onion, chopped cabbage trimmings, soy sauce, oyster sauce, salt, and pepper. Mix until well combined.
    500 grams ground meat, 4 pcs dried shiitake mushrooms, 1 small carrot, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, ½ teaspoon salt, ⅛ teaspoon ground pepper
  • Place a cabbage leaf flat on a plate, scoop about 2 spoonful of the filling and place it on top of one end of the cabbage leaf then wrap the sides over it and roll. Tie the roll with a green onion leaf if needed.
  • Place the rolls on a plate, seam side down. Place the plate on a steamer and steam for 12-15 minutes. Remove the plate from the steamer and transfer the rolls into a serving plate. Do not throw the liquids from the cabbage on the plate.
  • For the sauce, combine the water from soaking the mushroom and cornstarch to make a slurry. Collect the liquids from the steamed cabbage in a saucepan and season with oyster sauce and sesame oil. Bring to a gentle simmer over low heat and once simmering add the slurry and cook until it the sauce thickens.
    2 teaspoons cornstarch, liquid from mushroom soak, liquid from steamed cabbage, 1 tablespoon oyster sauce, 1 teaspoon sesame oil
  • Pour the sauce over the cabbage rolls and serve.



Calories: 162kcal | Carbohydrates: 7g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 374mg | Potassium: 328mg | Fiber: 3g | Sugar: 3g | Vitamin A: 960IU | Vitamin C: 34mg | Calcium: 51mg | Iron: 2mg