Crispy Asian Cabbage Rolls with Ginger Soy Glaze Recipe
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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
