Crispy Asian Cabbage Rolls with Ginger Soy Glaze Recipe

Bymia larkspur
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Introduction

Crispy Asian cabbage rolls are a delightful fusion of tender cabbage wrapped around a savory ground chicken filling. Topped with a flavorful ginger soy glaze, they make a perfect appetizer or main dish that’s both satisfying and light.

The image shows four cabbage rolls placed side by side on a simple white plate. Each roll is tightly wrapped in light green, slightly translucent cabbage leaves with visible soft textures, showing a shiny glaze of brown sauce on top. The rolls are sprinkled generously with white sesame seeds and finely chopped green herbs, adding color contrast. The plate is set on a white marbled surface, and the close-up view captures the moisture and glossiness of the sauce covering the rolls. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 large head of green cabbage
  • 1 lb ground chicken or turkey
  • 1 cup shredded carrots
  • 1/2 cup chopped green onions
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • Salt and pepper to taste
  • 1/4 cup soy sauce (for glaze)
  • 2 tablespoons honey or agave syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger, minced (for glaze)
  • 1 teaspoon sesame oil (for glaze)
  • 1 teaspoon cornstarch (optional, for thickening)

Instructions

  1. Step 1: Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole cabbage in the boiling water for 2-3 minutes until softened. Remove and let it cool enough to handle.
  2. Step 2: In a large mixing bowl, combine the ground chicken or turkey, shredded carrots, chopped green onions, minced garlic, minced ginger, soy sauce, sesame oil, salt, and pepper. Mix thoroughly until well blended.
  3. Step 3: Peel the cabbage leaves off one by one once they are cool. Place about 2-3 tablespoons of the filling at the base of each leaf, then roll tightly while tucking in the sides to form a neat roll. Repeat with remaining leaves and filling.
  4. Step 4: Preheat your oven to 400°F (200°C). Arrange the cabbage rolls seam-side down on a baking sheet lined with parchment paper. Lightly brush or spray the tops with oil to help them crisp. Bake for 25-30 minutes until golden and crispy.
  5. Step 5: Meanwhile, prepare the ginger soy glaze. Combine the 1/4 cup soy sauce, honey or agave syrup, rice vinegar, minced ginger, sesame oil, and optional cornstarch in a small saucepan over medium heat. Stir frequently and simmer until the glaze thickens slightly.
  6. Step 6: Remove the baked cabbage rolls from the oven and drizzle generously with the warm glaze. Serve immediately and enjoy the perfect balance of crispy and savory flavors.

Tips & Variations

  • For extra crunch, sprinkle toasted sesame seeds over the glazed rolls just before serving.
  • Substitute ground chicken with ground pork or beef for a different flavor profile.
  • Add finely chopped water chestnuts or mushrooms to the filling for added texture.
  • If you prefer steaming to baking, steam the rolls for 15-20 minutes and then brush with glaze before serving.

Storage

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) for 10-15 minutes to retain crispiness or microwave covered until warmed through, then drizzle with extra glaze before serving.

How to Serve

The image shows three large cabbage rolls placed side by side on a white plate, sitting on a white marbled surface. Each roll consists of tightly wrapped layers of pale green cabbage leaves with visible texture and veins, covering a filling that shows hints of orange, likely shredded carrots. The rolls are covered in a glossy brown sauce, pooling slightly around them on the plate. On top, there are sprinkled white sesame seeds and finely chopped fresh green herbs, adding color contrast. The cabbage rolls appear soft with some browned spots from cooking, giving them a slightly crispy look on the outside. 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?

Yes, savoy or napa cabbage works well too and can be easier to roll due to their softer leaves.

Is it possible to make these rolls ahead of time?

Absolutely. You can prepare and assemble the rolls a few hours in advance and refrigerate them unbaked. Just bring them to room temperature before baking for best results.

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Crispy Asian Cabbage Rolls with Ginger Soy Glaze Recipe

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★★★★★

4.5 from 120 reviews

These Crispy Asian Cabbage Rolls are filled with a savory mixture of ground chicken or turkey, shredded carrots, and aromatic herbs, then baked until golden and crispy. Finished with a luscious ginger soy glaze, these rolls offer a perfect balance of texture and flavor, making them an irresistible appetizer or main dish inspired by Asian cuisine.

  • Author: mia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 rolls 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Asian

Ingredients

Scale

For the Cabbage Rolls

  • 1 large head of green cabbage
  • 1 lb ground chicken or turkey
  • 1 cup shredded carrots
  • 1/2 cup chopped green onions
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • Salt and pepper to taste

For the Ginger Soy Glaze

  • 1/4 cup soy sauce
  • 2 tablespoons honey or agave syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch (optional, for thickening)

Instructions

  1. Blanch the Cabbage: Bring a large pot of water to a boil. Carefully remove the core from the cabbage and submerge the whole cabbage head in the boiling water for about 2-3 minutes until softened. Remove from water and let it cool enough to handle.
  2. Prepare the Filling: In a large mixing bowl, combine ground chicken or turkey, shredded carrots, chopped green onions, minced garlic, minced ginger, soy sauce, sesame oil, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
  3. Form the Rolls: Once the cabbage is cool, gently peel off individual leaves. Place about 2-3 tablespoons of the filling at the base of each leaf. Roll the leaf tightly around the filling, folding in the sides to secure the mixture. Repeat with remaining leaves and filling.
  4. Bake the Rolls: Preheat your oven to 400°F (200°C). Arrange the cabbage rolls seam-side down on a baking sheet lined with parchment paper. Lightly brush or spray the tops with oil to enhance crispiness. Bake for 25-30 minutes until the rolls are golden brown and crispy.
  5. Make the Ginger Soy Glaze: While the rolls bake, combine soy sauce, honey or agave syrup, rice vinegar, minced ginger, and sesame oil in a small saucepan over medium heat. Stir frequently and bring to a simmer. If desired, mix in cornstarch dissolved in a bit of cold water to thicken the glaze. Simmer until slightly thickened.
  6. Serve: Remove the cabbage rolls from the oven, drizzle generously with the warm ginger soy glaze, and serve immediately for best flavor and texture.

Notes

  • Be careful when handling hot cabbage leaves after blanching—they can be hot and fragile.
  • Ground turkey or chicken can be substituted with ground pork or beef if preferred.
  • The cornstarch in the glaze is optional but helps achieve a silky, thick consistency.
  • Brush cabbage rolls with oil before baking to get a crispier outer texture.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently.

Keywords: Asian cabbage rolls, crispy cabbage rolls, ground chicken rolls, ginger soy glaze, baked cabbage rolls, healthy Asian appetizer

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