Amazing Napa Cabbage Rolls: Quick Weeknight Meal

My earliest memories of cooking are filled with the comforting aroma of simmering cabbage. My mom made a version of cabbage rolls when I was a kid, and I always loved them! Today, I’m excited to share my twist on this classic comfort food: Napa Cabbage Rolls. My version is quick, easy, and packed with flavor, perfect for busy families like yours.

Why You’ll Love These Napa Cabbage Rolls

I know how precious your time is, and that’s why I created this recipe, just for you! Here’s why you’ll adore these Napa Cabbage Rolls:

• Quick & Easy: Ready in just 30 minutes, it’s perfect for busy weeknights.
• Full of Flavor: The savory filling, combined with the delicate cabbage and flavorful sauce, creates a symphony of taste.
• Healthy and Nourishing: Packed with vegetables and lean protein, it’s a guilt-free meal.
• Customizable: Easily adaptable to your dietary needs and preferences.

What is Napa Cabbage?

Napa cabbage is a type of Chinese cabbage known for its mild, slightly sweet flavor and tender leaves. It’s more elongated and loosely packed compared to the round, tightly packed green cabbage you might be used to. For other versatile ways to cook cabbage, explore more of our recipes.

When buying Napa cabbage, look for firm heads with crisp, vibrant leaves. Avoid heads that are wilted or have brown spots. Is Napa cabbage the same as Chinese cabbage? Yes, it’s a common name for it!

What is Napa cabbage used for? I love using it in salads, slaws, stir-fries, and for delicious cabbage soups. I have a great recipe for Napa Cabbage Salad with Sesame Dressing, check it out after this recipe!

Ingredients for Napa Cabbage Rolls

Here’s what you’ll need to make my Napa Cabbage Rolls:

Wrappers:

• 8 savoy cabbage leaves (see note 1)
• 1 long carrot (optional)

Filling:

• 4 dried shiitake mushrooms (rehydrated in water)
• 200 g minced smoked beef bacon/beef/chicken (7oz)
• 1 stalk scallions, finely chopped
• 2 teaspoon light soy sauce (Use gluten-free soy sauce to make the dish gluten-free)
• 1 pinch Chinese five spice powder
• 1 pinch sugar
• 1 dash sesame oil
• 3 tablespoon mushroom water (see note 2)

Sauce:

• 1 tablespoon oyster sauce
• 1/2 teaspoon cornstarch

How to Make Napa Cabbage Rolls: Step-by-Step Instructions

Follow these simple steps to create delicious Napa Cabbage Rolls:

1. Blanch cabbage leaves in boiling water until they begin to wilt (it should take no more than 20 seconds). Drain and set aside.

Make sure not to over-blanch the cabbage, or it will become too difficult to handle.

1. Use a vegetable peeler to peel off 8 narrow strips of carrots. Blanch for a few seconds then drain (carrot is purely for an aesthetic reason so it’s optional).

These carrot strips will act as edible ties, adding a touch of elegance to your rolls!

1. Squeeze out excess water in shiitakes mushrooms (keep the water in which the mushrooms are soaked for later use). Chop them into tiny pieces.

Don’t throw away that mushroom water! It’s packed with flavor and will be used in the filling and sauce.

1. Put mushrooms, minced meat and all the seasonings into a bowl. Mix well.

This is where the magic happens! Ensure all ingredients are thoroughly combined for a consistent flavor in every bite.

1. Place 1/8 of the filling in the middle of a cabbage leaf. Wrap it into a cylinder shape.

Fold in the sides of the cabbage leaf before rolling to create a neat and secure package.

1. Tie the roll with a strip of carrot (please refer to my tutorial video below). Repeat to finish the rest.

1. Place the rolls into a serving plate then put into a steamer. Steam for 10 minutes.

Arrange the rolls in a single layer to ensure even cooking.

1. If you don’t have a steamer, see note 3 for an alternative solution which is also demonstrated in my tutorial video below.
2. While waiting for the rolled to cook, mix 3 tablespoons of the mushroom water with oyster sauce and cornstarch. Stir well.

This sauce will add a glossy, flavorful finish to your cabbage rolls.

1. Heat up the sauce over high heat. Remove as soon as it thickens. Pour it over the rolls. Serve warm.

Keep a close eye on the sauce while it’s heating to prevent it from burning.

1. You may keep raw, wrapped cabbage rolls in the fridge for up to 24 hours. Extend the steaming time to 12 minutes if just taken out from the fridge.

This is a great time-saving tip for busy days!

Steaming Napa Cabbage Rolls: Methods and Tips

Steaming is the best way to cook these cabbage rolls, as it keeps them moist and tender. If you have a steamer, simply place the rolls in a single layer in the steamer basket and steam for 10 minutes.

Don’t have a steamer? No problem! You can use a large pot with a heat-safe plate or trivet placed at the bottom. Add enough water to reach just below the plate, bring to a boil, then carefully place the cabbage rolls on the plate. Cover the pot and steam for 10 minutes. This is also demonstrated in my tutorial video below!

Ingredient Substitutions and Variations

Here’s a handy guide for substitutions and variations to fit your needs:

Ingredient	Substitution	Notes
Minced Meat	Tofu	Use firm or extra-firm tofu, crumbled and seasoned.
Oyster Sauce	Hoisin Sauce	Hoisin sauce will provide a similar umami flavor.
Savoy Cabbage	Napa Cabbage	Napa Cabbage leaves are more delicate, and provide a slightly sweeter flavor
Light Soy Sauce	Tamari	A great gluten-free option with a similar flavor profile.
Smoked Beef Bacon/Beef/Chicken	Ground Turkey	Substitute with ground turkey for a lighter version

How to Keep Napa Cabbage Rolls from Falling Apart

Cabbage rolls falling apart can be frustrating! Here are a few tips to prevent this:

• Don’t overfill: Using too much filling can cause the cabbage leaves to tear.
• Wrap tightly: Ensure the rolls are wrapped snugly to hold their shape.
• Secure with carrot strips: The carrot strips not only add visual appeal but also help keep the rolls intact.

Make-Ahead Instructions

Want to get ahead? You can prepare the filling and wrap the cabbage rolls up to 24 hours in advance. Store them in an airtight container in the refrigerator until ready to steam.

Storing and Reheating Napa Cabbage Rolls

Leftover cooked Napa Cabbage Rolls can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them for up to 2 months.

To reheat, steam the rolls for a few minutes until heated through, or microwave them gently. If frozen, thaw them in the refrigerator overnight before reheating.

Common Mistakes to Avoid

Keep an eye out for these common mistakes when making Napa Cabbage Rolls:

• Overcooking the Cabbage: Overcooked cabbage becomes mushy and difficult to handle. Blanch it just until it begins to wilt.
• Using too much Filling: Overfilling can cause the rolls to burst during cooking.
• Not Sealing the Rolls Properly: Ensure the rolls are tightly wrapped and secured with carrot strips to prevent them from unraveling.

Napa Cabbage Rolls Recipe Card

Frequently Asked Questions

Here are some common questions about making Napa Cabbage Rolls:

• Is Napa cabbage the same as Chinese cabbage? Yes, Napa cabbage is a type of Chinese cabbage.
• What is Napa cabbage used for? Napa cabbage can be used in salads, slaws, stir-fries, and soups.
• How do you keep cabbage rolls from falling apart? Wrap the rolls tightly, don’t overfill them, and secure them with carrot strips.
• Can I use a different type of cabbage? Yes, but Napa cabbage or savoy cabbage are best due to their tender leaves.
• How long do Napa Cabbage Rolls last? Cooked rolls last for up to 3 days in the refrigerator or 2 months in the freezer.

Conclusion

These Napa Cabbage Rolls are a delicious and easy meal that I know your family will love. Feel free to adapt the recipe to your own tastes and dietary needs.

Now it’s your turn! Try this recipe, leave a comment below to share your results, or ask any questions you may have. I can’t wait to see what you create. Happy cooking!