What is the best cabbage for steamed cabbage rolls?

The best cabbage for steamed cabbage rolls is undoubtedly savoy cabbage . Its crinkled, flexible leaves are soft enough to roll after a quick blanch, yet strong enough to hold the filling without tearing during steaming. If you can’t find savoy, Napa cabbage is a great substitute — especially for Asian-style steamed cabbage recipes. Both varieties create tender, tasty rolls that don’t fall apart. Avoid dense cabbages like red or green unless they’re blanched for a longer time. Their thicker leaves are harder to wrap and may not produce the same soft texture as savoy cabbage does in steamed cabbage rolls .

Can I make steamed cabbage rolls in advance?

Absolutely! One of the best things about steamed cabbage rolls is how well they hold up when prepped ahead. You can fully assemble the rolls — raw and wrapped — up to 24 hours in advance and store them in the fridge. When ready to cook, simply steam them for 12 minutes instead of 10, since they’ll be cold. You can also freeze them before or after steaming. Just make sure they’re tightly wrapped and stored in an airtight container. Steamed cabbage rolls reheat beautifully using a steamer, microwave, or oven, so they’re perfect for meal prep, gatherings, or weeknight dinners.

What meats are best for cabbage roll filling?

You’ve got options when it comes to the filling for your steamed cabbage rolls . Traditionally, ground pork is the most flavorful choice thanks to its juicy fat content. However, ground chicken , ground beef , or even a mix of meats work just as well. If you’re aiming for leaner rolls, go with ground chicken or turkey. Just be sure to balance with rich ingredients like shiitake mushrooms or a touch of sesame oil to keep the texture moist. The key to amazing steamed cabbage rolls lies in seasoning — regardless of meat choice, use soy sauce, scallions, and a hint of spice to develop complex flavor.

Can I freeze steamed cabbage rolls?

Yes, steamed cabbage rolls freeze exceptionally well — both cooked and uncooked. If freezing uncooked rolls, wrap them individually in plastic or parchment, then place them in a freezer-safe container. When ready to cook, steam them directly from frozen for about 12–14 minutes . If you’ve already steamed them, let them cool completely before freezing. Store in an airtight container or vacuum-sealed bag for up to 2 months . To reheat, just steam or bake until warm. Freezing doesn't compromise the taste or texture of properly stored steamed cabbage rolls — in fact, many say they taste even better after the flavors have had time to develop.

What sauces go well with steamed cabbage rolls?

While our go-to is a rich sauce made from mushroom water, oyster sauce, and cornstarch , there are several other sauces that complement steamed cabbage rolls beautifully: Sweet chili sauce for a spicy kick Black vinegar garlic sauce for a sharp, tangy profile Light soy sauce with sesame oil for simplicity Creamy garlic yogurt dip for fusion flair Tomato-based sauces for an Eastern European twist Whether you're going classic or fusion, your sauce should enhance the umami depth of the rolls without overwhelming them. The mild taste of cabbage makes it a blank canvas — so get creative with your flavor pairings.

Are steamed cabbage rolls healthy?

Yes, steamed cabbage rolls are incredibly healthy — especially when compared to fried or rice-wrapped alternatives. Each roll is low in carbs, high in protein, and packed with fiber, vitamins, and antioxidants from ingredients like cabbage, mushrooms, and scallions. Steaming the rolls avoids excess oil, keeping them light and heart-friendly. The filling is completely customizable — you can use lean meats or plant-based alternatives, control sodium with low-sodium soy sauce, and skip any processed ingredients. When served with light sides and nutrient-dense sauces, steamed cabbage rolls are a perfect fit for clean-eating, low-carb, or even gluten-free diets.

Steamed Cabbage Rolls A Cozy Homemade Dinner You’ll Love

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Author: Maria
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 2 servings (about 8 rolls) 1x
Category: Main Course
Method: Steaming
Cuisine: Chinese
Diet: Low Fat

Description

Savoy (or Napa) cabbage leaves wrapped around a savory minced meat and shiitake mushroom filling, steamed until tender and topped with a rich oyster‑enhanced mushroom sauce.

Ingredients

Units Scale

8 large savoy cabbage leaves (or Napa cabbage)
4 dried shiitake mushrooms, rehydrated (reserve soaking liquid)
200 g minced pork (or chicken/beef)
1 stalk scallion, finely chopped
2 tsp light soy sauce
1 pinch Chinese five‑spice powder
1 pinch sugar
Dash sesame oil
Sauce: 3 Tbsp reserved mushroom soaking water, 1 Tbsp oyster sauce, 1/2 tsp cornstarch (slurry)
Optional: carrot strips for tying rolls

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Instructions

Blanch cabbage leaves in boiling water for about 20 seconds until just wilted; drain and set aside. :contentReference[oaicite:0]{index=0}
Chop rehydrated shiitake mushrooms finely (reserving the soaking liquid). Mix mushrooms, minced meat, scallion, soy sauce, five‑spice, sugar, and sesame oil in a bowl until well combined. :contentReference[oaicite:1]{index=1}
Place about ⅛ of filling on the stem end of each cabbage leaf, roll into cylinders and optionally tie with a carrot strip. :contentReference[oaicite:2]{index=2}
Arrange rolls seam‑side down on a plate and steam for 10 minutes (or 12 minutes if chilled). :contentReference[oaicite:3]{index=3}
Meanwhile, whisk together mushroom water, oyster sauce and cornstarch slurry; heat briefly until thickened into a glossy sauce. :contentReference[oaicite:4]{index=4}
Pour sauce over hot cabbage rolls and serve immediately. :contentReference[oaicite:5]{index=5}

Notes

Savoy or Napa cabbage leaves work best for pliability and presentation. :contentReference[oaicite:6]{index=6}
You may prepare and refrigerate raw wrapped rolls up to 24  hrs in advance; steam 12 minutes if chilled. :contentReference[oaicite:7]{index=7}
The shiitake soaking liquid adds deep umami and forms the base of the sauce. :contentReference[oaicite:8]{index=8}
Tie rolls with carrot strips for a clean aesthetic (optional). :contentReference[oaicite:9]{index=9}
For gluten‑free adaptation, use gluten‑free soy sauce and omit oyster sauce or replace with tamari. :contentReference[oaicite:10]{index=10}

Nutrition

Serving Size: 1 serving (4 rolls)
Calories: ≈234 kcal

Find it online: https://cooktune.com/steamed-cabbage-rolls-recipe/