Why You’ll Love Stuffed Chinese Cabbage Rolls Recipe
Stuffed Chinese Cabbage Rolls are a unique twist on traditional cabbage rolls, using a vibrant mix of mashed potatoes and sautéed vegetables for the filling. The crispy coating gives them a satisfying crunch, while the inside remains soft and flavorful. This recipe is budget-friendly, vegetarian, and great for making ahead. Whether you’re serving them as a light dinner, party snack, or lunchbox addition, they’re sure to please everyone at the table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the filling:
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1 Chinese cabbage (whole, leaves separated)
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Water (enough to blanch the cabbage leaves)
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4 new potatoes, boiled and mashed
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1 red onion, finely chopped
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2 colored peppers, finely chopped
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2 chili peppers, finely chopped
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1 tablespoon of salt
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Olive oil for frying
For wrapping:
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3 eggs
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3 tablespoons of flour
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100 grams breadcrumbs (about 1 cup)
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Olive oil for frying
Directions
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Separate the cabbage leaves and blanch them in boiling water for 2-3 minutes until softened. Drain and set aside to cool.
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In a skillet, heat olive oil and sauté the chopped onion, colored peppers, and chili peppers until soft. Set aside.
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Boil the potatoes until tender, then mash them with the salt. Combine with the sautéed vegetables to form the filling.
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Take each cabbage leaf, place a portion of the filling in the center, and roll it up tightly like a spring roll.
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In separate bowls, prepare the flour, beaten eggs, and breadcrumbs. Dip each cabbage roll in flour, then coat with egg, and finally cover with breadcrumbs.
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Heat olive oil in a large pan and fry the rolls until golden brown and crispy on all sides, about 3-5 minutes per side.
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Serve hot as a delicious vegetable side dish or main course.
Servings and timing
Servings: 4 servings
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Calories: Approximately 320 kcal per serving
Variations
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Vegan Version: Replace the eggs with a plant-based egg substitute or a mixture of flour and water for coating.
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Spice Level: Adjust the number of chili peppers to make it milder or hotter.
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Cheesy Rolls: Add grated cheese to the filling for an extra indulgent twist.
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Gluten-Free: Use gluten-free flour and breadcrumbs for those with gluten sensitivities.
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Asian-Inspired: Add soy sauce, garlic, and ginger to the filling for an umami-rich version.
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Meaty Option: Mix cooked minced tofu or plant-based meat substitute into the filling for more protein.
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Baked Option: Bake the rolls at 400°F (200°C) for 20-25 minutes instead of frying for a lighter option.
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Mini Rolls: Use smaller cabbage leaves to make bite-sized rolls for appetizers or party platters.
Storage/Reheating
To store, place leftover rolls in an airtight container and refrigerate for up to 3 days. To freeze, arrange them in a single layer on a baking tray until solid, then transfer to freezer bags for up to 1 month.
For reheating:
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Oven: Reheat at 350°F (175°C) for 10–15 minutes until heated through and crispy.
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Stovetop: Reheat in a lightly oiled skillet over medium heat until warmed.
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Microwave: Heat for 1–2 minutes, though the exterior may lose its crispiness.
FAQs
What type of cabbage is best for this recipe?
Chinese cabbage (Napa cabbage) is ideal due to its tender leaves and mild flavor, making it easy to roll and quick to cook.
Can I make these cabbage rolls ahead of time?
Yes, you can prepare the rolls in advance and refrigerate them before frying. You can also freeze them and fry directly from frozen.
Can I bake instead of fry?
Absolutely. Baking at 400°F (200°C) for 20-25 minutes gives a crispy exterior with less oil.
How do I keep the rolls from falling apart?
Blanching the cabbage softens the leaves, making them easier to roll. Be sure to roll them tightly and coat them well in breadcrumbs for added structure.
Are these cabbage rolls spicy?
They have a gentle heat from the chili peppers, but you can adjust or omit the chili to suit your taste.
Can I use other vegetables in the filling?
Yes, grated carrots, mushrooms, or even corn can be added for variation.
Is this recipe kid-friendly?
Yes, just reduce or remove the chili peppers to make them milder for children.
What dipping sauces pair well with these?
Try them with garlic yogurt sauce, sweet chili sauce, or a soy-based dip for added flavor.
Can I use regular green cabbage?
Regular green cabbage can be used, but the leaves are tougher. Boil them a bit longer to soften before rolling.
How do I prevent them from getting soggy?
Drain the blanched cabbage leaves well and avoid overfilling the rolls. Frying them just before serving also keeps them crispy.
Conclusion
Stuffed Chinese Cabbage Rolls are a delightful and hearty vegetarian dish that offers a perfect balance of texture and flavor. Crispy on the outside and soft on the inside, they’re a versatile recipe that can be customized in many ways. Whether you’re serving them as a main course, snack, or side, these cabbage rolls are sure to become a favorite in your kitchen.
