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Garlic Soy Napa Cabbage Rolls Recipe

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4.6 from 99 reviews

These Garlic Soy Napa Cabbage Rolls are a delightful and healthy dish featuring tender napa cabbage leaves wrapped around a flavorful filling of ground chicken or beef mixed with mushrooms and scallions. Steamed to perfection and drizzled with a savory garlic-soy sauce, this recipe is perfect for a light yet satisfying meal with Asian-inspired flavors.

Ingredients

Scale

For the Cabbage Rolls

  • 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 low-sodium soy sauce
  • 1 tbsp oyster sauce (or mushroom oyster sauce for vegetarian)
  • 1 tsp sesame oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste

For the Sauce

  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce (or mushroom oyster sauce for vegetarian)
  • 1 tbsp mirin or rice vinegar
  • 1 tsp sugar
  • 1 tsp cornstarch mixed with 2 tbsp water (slurry)

Instructions

  1. Blanch the Cabbage Leaves: Bring a large pot of water to a boil. Add the napa cabbage leaves and blanch them for about 2 minutes until they are softened and pliable. Drain the leaves and set them aside to cool.
  2. Prepare the Filling: In a mixing bowl, combine the ground chicken or beef with finely chopped mushrooms and scallions. Add the soy sauce, oyster sauce, sesame oil, minced garlic, salt, and pepper. Mix thoroughly to incorporate all ingredients evenly.
  3. Form the Rolls: Place a spoonful of the prepared filling onto the center of each blanched cabbage leaf. Fold in the sides of the leaf and roll tightly to enclose the filling securely.
  4. Steam the Rolls: Arrange the cabbage rolls in a steamer basket in a single layer. Steam over simmering water for 10 to 12 minutes, or until the filling is fully cooked and the rolls are heated through.
  5. Make the Sauce: In a small saucepan over medium heat, combine soy sauce, oyster sauce, mirin or rice vinegar, and sugar. Stir until the sugar dissolves and the mixture starts to simmer. Add the cornstarch slurry and stir continuously until the sauce thickens to a glossy consistency. Remove from heat.
  6. Serve: Drizzle the thickened sauce generously over the steamed cabbage rolls and serve immediately for a delicious, savory dish.

Notes

  • For a vegetarian variation, substitute ground meat with finely chopped tofu or textured vegetable protein and use mushroom oyster sauce instead of regular oyster sauce.
  • Be sure not to overfill the cabbage leaves to prevent the rolls from breaking during steaming.
  • If you don’t have a steamer basket, you can steam the rolls in a heatproof dish covered tightly with foil placed over simmering water.
  • Adjust seasoning in the filling to taste, adding more soy sauce or pepper as preferred.
  • Mirin adds a pleasant sweetness and depth of flavor, but rice vinegar works well as a substitute for a tangier note.

Keywords: napa cabbage rolls, garlic soy cabbage rolls, steamed cabbage rolls, Asian cabbage rolls, ground chicken cabbage rolls, healthy Asian recipe

Find it online: https://cheframiflavor.com/garlic-soy-napa-cabbage-rolls-recipe/