Asian Cabbage Rolls

These Asian Style Cabbage Rolls are crazy good and crazy easy to make. Check out my Traditional Cabbage Roll recipe for another great version! 

Asian Cabbage Rolls

Serves 4-6

Asian Cabbage Rolls

  • 12 cabbage leaves
  • 1/2 red onion, chopped
  • 2 zucchini, chopped
  • 2 garlic cloves, minced
  • 1" piece of ginger, chopped
  • 1 cup carrots, shredded
  • 1 cup brown rice, cooked
  • 2 tbsp low sodium soy sauce
  • 1/4 cup + 1 tbsp vegetarian hoisin sauce
  • 2 green onions, optional
  • Sriracha, optional

Blanch the Cabbage

This is the only tricky part. You'll need a whole head of cabbage here and you need to peel 12 leaves off without ripping them. Its ok if they rip a little (some of mine did), but you want to get as much of the leaf off intact as possible.

While you're carefully pulling the leaves off, bring a large pot of water to a boil. Once boiling, drop in the 12 leaves (or do 6 at a time) and boil for about 2 minutes. The leaves will turn from a very light color to a beautiful rich green. Remove from the boiling water after 2 minutes and set aside.

Chop & Mix

Chop the red onion, zucchini, garlic, ginger, and mix in with the shredded carrots, cooked brown rice, 1 tbsp low sodium soy sauce, and 1 tbsp vegetarian hoisin sauce and mix together.

Asian Cabbage Roll Filling


Preheat your oven to 350 degrees. Add about 2-3 tablespoons of the mixture to each cabbage leaf and roll into a tight burrito. Add to a large baking dish. You should be able to get 12 rolls in it.

Mix 1/4 cup of vegetarian hoisin sauce and 1 tbsp of low sodium soy sauce and pour over each roll.

Asian Cabbage Rolls Sauced


Bake at 350 degrees, covered, for 45 minutes.

When done, serve over brown rice and top with chopped green onions and Sriracha for an extra kick!