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Asian Stuffed Napa Cabbage Rolls

by Aggies Kitchen on February 25, 2013

Asian Stuffed Napa Cabbage Rolls | Aggie's Kitchen

I love it when I make a recipe that my whole family can enjoy. You would think my kids would turn their noses up at the sound of stuffed cabbage rolls (they would) but when I gave them a dish of these for the first time, I didn’t say too much about it and made sure to cut it up real well so that cabbage just blended in with the meat and rice mixture. They didn’t ask any questions and I kept my mouth shut as they ate away. Recipes like this one get noted for regular rotation in my house.

Napa cabbage is starting to become a favorite veggie of mine. It’s so versatile. You can add it to soups, use it as filling for potstickers, make a slaw or salad like this Asian Chopped Salad or of course use it to make stuffed cabbage rolls like shown here today. It’s a mild and delicate cabbage, which is why I think my kids didn’t make too much of a fuss. I find myself purchasing it more often these days, and was happy when my friend Bev shared this recipe from Whole Living last year which I changed up slightly with what I had in my own kitchen.

Asian Stuffed Napa Cabbage Rolls | Aggie's Kitchen

As you already know I love splashing Nakano rice vinegar into any Asian inspired dish I’m making for my family. It’s such a great flavor booster, and really is a perfect way to brighten up your meals without any additional calories. You’ll always find a bottle of it in my kitchen. I added into the meat and rice filling, in addition to ginger, chili sauce and toasted sesame oil to get that fresh and distinct Asian flavor we all know and love.

Nakano Rice Vinegar

This meal is a great one to prepare ahead. Mix together your filling, make your rolls and place in your baking dish (without water) to make it easier on yourself when it’s time to get dinner going. When you’re ready to cook them up, just add water and place into your oven.

Asian Stuffed Napa Cabbage Rolls | Aggie's Kitchen

Asian Stuffed Napa Cabbage Rolls

These Asian style cabbage rolls are a great twist on stuffed cabbage. They are light and healthy, yet still a filling "one-pot" meal perfect for busy weeknights.

Recipe adapted from Whole Living

Ingredients

  • 1 lb lean ground beef or ground turkey
  • 2 carrots, shredded
  • 1 cup cooked brown rice or quinoa
  • 4-5 garlic cloves, minced
  • 2 tablespoons ginger, minced
  • 1 small onion, minced
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons toasted sesame oil
  • 2 teaspoons Nakano rice vinegar
  • 1 teaspoon chili or chili-garlic sauce
  • salt and pepper, to taste
  • leaves from 1 large head of Napa cabbage

Instructions

  1. Preheat your oven to 400 degrees.
  2. Prepare your filling by gently combining uncooked beef (or turkey), shredded carrots, cooked rice (or quinoa), garlic, ginger, onion, soy sauce, sesame oil, rice vinegar, chili sauce and a pinch of salt and black pepper in a large mixing bowl.
  3. To make your leaves easy to roll, use a rolling pin to flatten to make leaves more pliable. If you find that your leaves are on the smaller side, use two to roll, overlapping both ends to make one big leaf.
  4. Spoon your filling to each leaf. Carefully roll each leaf tightly and place side by side in a large baking dish. Pour 1 cup of water over stuffed cabbage rolls and cover with aluminum foil. Bake in preheated oven for about 30-35 minutes or until completely cooked through.
  5. Serve with juices from baking dish and additional chili sauce.

Notes

Time saving tip: Prepare rolls ahead of time (without water) and refrigerate until ready for baking.

http://aggieskitchen.com/2013/02/25/asian-stuffed-napa-cabbage-rolls/

For more ideas on how to use Nakano rice vinegars to splash on flavor (without the calories) to your meals visit Nakano on Facebook.

(Disclosure: I have a working relationship with and received products and compensation from Nakano, but my opinions are always my own. I developed this recipe using their product, but Nakano is a product you would already find in my home.)

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{ 27 comments… read them below or add one }

Alyssa (Everyday Maven) February 25, 2013 at 1:50 pm

Love cabbage rolls Aggie but never thought to do them with an asian spin!

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Liz @ The Lemon Bowl February 25, 2013 at 2:09 pm

This recipe sounds incredible- what a great idea Aggie!! We love napa and of course I buy a gigantic bottle of rice vinegar from our Asian market we use it to so much!!

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Erica February 25, 2013 at 2:10 pm

I wish Josh liked cabbage! Gahhh! These look amazing. You have the best recipes. Rice vinegar is super tasty. I love the way it smells (is that weird? ;))

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EA-The Spicy RD February 25, 2013 at 2:55 pm

Love this recipe! My mom made Cabbage Rolls when I was a kid and I always loved them. My kids have never tried them, but it’s high time they did :-) Definitely giving this a try soon!

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Jersey Girl Cooks February 25, 2013 at 3:12 pm

I love stuffed cabbage but always forget about making it. I am bookmarking this to try soon.

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Heather (Heather's Dish) February 25, 2013 at 3:33 pm

I am loving all of the Asian dishes – the flavors sound perfect!

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JulieD February 25, 2013 at 6:18 pm

I love this and I love that they include rice too, Aggie!

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Amy (Savory Moments) February 25, 2013 at 6:37 pm

I love this Asian version of stuffed cabbage rolls. They look really good!

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Kristen February 25, 2013 at 9:37 pm

I love Asian twists on things – and this recipe looks like a definite keeper!

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Kerstin February 25, 2013 at 10:55 pm

Yum, these sounds so tasty and healthy! I almost bought napa cabbage on a whim at Hmart the other day – must do so next time so I can make these :)

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Erika @ The Hopeless Housewife February 25, 2013 at 10:56 pm

This looks like my kind of comfort food!

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Sandy @ RE February 25, 2013 at 11:17 pm

Oh, Aggie. I LOVE cabbage rolls. They are so yummy. :)

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wholesome kids February 26, 2013 at 12:16 am

Cabbage is a favorite in our house, but I’ve never tried to make cabbage rolls- they seem hard to make, but after reading your directions I think I can manage this!

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leslie February 26, 2013 at 7:55 am

Lucky you.You kids are much more adventurous than mine. Sigh. I suppose that means there would be more for me!!

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Jamie @ Thrifty Veggie Mama February 26, 2013 at 1:56 pm

I love this Aggie! I love cabbage rolls but making them with napa cabbage sounds even better.

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claire @ the realistic nutritionist February 26, 2013 at 3:27 pm

Oh i make cabbage rolls EVERRRRY st. patty’s! and I just love them.

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Kiran @ KiranTarun.com February 26, 2013 at 7:07 pm

Love napa cabbage! And this is a perfect appetizer!

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Lillian @ My Recipe Journey March 2, 2013 at 11:29 am

I love the looks of this one! I’ve always wanted to try stuffed cabbage but never did because the ones I’ve eaten from others are always very bland to me! This sounds very flavorful! Great post! =)

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gina @ skinnytaste March 7, 2013 at 8:53 pm

This looks awesome! I love the idea of an Asian stuffed cabbage!

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Kim July 28, 2013 at 9:55 pm

I just made this, and it was delicious. FYI, your ingredient list includes the rice vinegar, but the actual instructions below the ingredients don’t say when to actually use it. I thought you might like to add that to your post.

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Aggies Kitchen July 30, 2013 at 7:57 am

Thank you and thank you for letting me know about missing the rice vinegar in the instructions – fixing it now! :)

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Lisa September 5, 2013 at 8:13 pm

I am currently avoiding as many carbs as possible so I made this without the rice and added in some extra veggies (diced bell pepper and shredded zucchini) and it was wonderful. Reheats well too! Love this recipe and so do my kiddos.

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Amanda October 4, 2013 at 11:18 pm

Just made these – they were super good! Thanks!
I used quinoa and think I might add a bit more next time. I think I also might mince up some of the remaining napa cabbage and add it to the mix!

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Michelle November 25, 2013 at 9:59 am

Do the cabbage leaves have to be boiled first?

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Aggies Kitchen November 26, 2013 at 2:20 pm

Hi Michelle – they actually don’t! The Napa cabbage leaves are so tender and thin on their own they cook up during the baking process.

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Jenn August 18, 2014 at 10:30 pm

Hi! These look great! Can you please tell me how many servings this recipe makes and if you can freeze them?? Thank you!

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Aggies Kitchen August 19, 2014 at 1:33 pm

Hi Jenn, thank you! These should make 4-6 servings (depending on appetite!). I don’t have any experience freezing these specific cabbage rolls, but my grandfather has given me cooked frozen cabbage rolls before that I defrosted and cooked with no problems!

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