Dinner

Garlic Soy Napa Cabbage Rolls Recipe

Byrami Hayes January 21, 2026January 21, 2026

Introduction

Garlic Soy Napa Cabbage Rolls are a flavorful and healthy dish perfect for a light dinner or appetizer. Tender napa cabbage leaves wrapped around a savory ground meat and mushroom filling create a delicious bite-sized treat. Served with a silky soy-based sauce, these rolls are sure to impress.

The image shows a white plate with six cabbage rolls arranged in a close cluster. Each roll is wrapped with thin layers of light green and pale yellow cabbage leaves, slightly glossy from a shiny soy-based sauce drizzled over the top. The rolls have a textured look with visible layers of cabbage tightly wrapped around a filling. Small pieces of chopped green onions and white sesame seeds are sprinkled over the rolls. On the upper right edge of the plate, there is a small white bowl filled with dark soy sauce, also topped with sesame seeds and chopped green onions. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 napa cabbage leaves
1/2 lb ground chicken or beef
1/4 cup finely chopped mushrooms
1/4 cup finely chopped scallions
2 tbsp soy sauce (low-sodium)
1 tbsp oyster sauce (or mushroom oyster sauce for vegetarian)
1 tbsp mirin or rice vinegar
1 tsp cornstarch mixed with 2 tbsp water (slurry)
1 tsp sesame oil
2 cloves garlic, minced
Salt and pepper, to taste
1 tsp sugar

Instructions

Step 1: Bring a large pot of water to a boil and blanch the napa cabbage leaves for about 2 minutes until softened. Drain and set aside to cool.
Step 2: In a mixing bowl, combine ground chicken or beef, chopped mushrooms, scallions, soy sauce, oyster sauce, sesame oil, minced garlic, salt, and pepper. Mix well.
Step 3: Place a spoonful of the filling onto each cabbage leaf. Fold in the sides and roll the leaf tightly around the filling to form a roll.
Step 4: Arrange the cabbage rolls in a steamer basket and steam for 10-12 minutes until the filling is fully cooked.
Step 5: To prepare the sauce, combine soy sauce, oyster sauce, mirin or rice vinegar, and sugar in a small saucepan over medium heat. Bring to a simmer, then stir in the cornstarch slurry and cook until the sauce thickens.
Step 6: Drizzle the thickened sauce over the steamed cabbage rolls before serving.

Tips & Variations

For a vegetarian version, substitute ground meat with finely chopped tofu or tempeh and use mushroom oyster sauce instead of regular oyster sauce.
Add grated ginger to the filling for extra warmth and depth of flavor.
Ensure the cabbage leaves are blanched but not overcooked to maintain their structure for rolling.
Serve with steamed rice to make a complete meal.

Storage

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently by steaming or microwaving to prevent drying out. Keep the sauce separate if possible and add it just before serving to maintain its texture.

How to Serve

The image shows four tightly rolled cabbage wraps on a white round plate. Each wrap has multiple layers of cabbage with a light green and slightly translucent texture, browned and glazed on the outside. The wraps are sprinkled with white sesame seeds and small pieces of chopped green onion on top. Two small white bowls filled with dark soy sauce sit to the right side of the plate. The plate is set on a white marbled surface with some scattered green onion pieces around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cabbage for this recipe?

Napa cabbage has a tender texture that makes it ideal for rolling. While green cabbage can be used, it requires longer blanching to soften and may be tougher to roll.

How can I make this dish gluten-free?

Use gluten-free soy sauce and oyster sauce alternatives to make the recipe gluten-free. Check labels carefully to ensure all ingredients are free from gluten.