Nyob Zoo!
Cabbage rolls are here! So many of you have been asking me to show you how I like to make cabbage rolls at home and here is my take on it. I’m usually not a big fan of cabbage rolls since they can be quite tedious to make and taste kinda one note. HOWEVER, I’ve been playing with ingredients, textures, and dipping sauces to make cabbage rolls a lot more flavorful and enjoyable and I can say this recipe is it! It hits all my tastebuds and the dipping sauce is flavor bomb! This cabbage roll is inspired by my love for hot pot. So it’s basically a hot pot(ish) in a cabbage roll. It’s filled with bok choy, mushrooms, lotus roots, noodles, and chicken. It’s paired with an amazing full of flavor sesame paste sauce. The sesame dipping sauce is a twist between the Chinese sesame hot pot dipping sauce and the Japanese goma dare. It’s nutty, a little sweet, aromatic, and full of umami which really elevates the cabbage rolls.
In the Hmong culture, cabbage rolls are often times made with the same filling used in egg rolls. It’s a great alternative for anyone who wants something a little lighter and healthier. Since cabbage rolls are often times eaten as a healthy dish, it can be quite plain for those who love bold flavors. So this recipe (mostly the sauce 😁) is for those who like bold flavors. The dipping sauce is what makes it bold. But by all means, this cabbage rolls can be enjoyed as is without the dipping sauce for a healthier option or be eaten with another type of dipping sauce you enjoy. So I hope you can give this one a try and happy cooking!
Main Ingredients
The cabbage: Any type of cabbage can be used. It’s up to you. I prefer savoy cabbage as they are easier to peel/use, has a more subtle less bitter taste, holds it’s shape better, and are more visually appealing. Napa cabbage is also a great alternative. Regular green cabbage will work but they tend to cook too soft and can leave a bitter after taste. So choose and pick what you like.
Start by taking the core out first so it’s easier to peel off each leaves.
Quickly blanch the leaves for a few minutes to get them a little more flexible to work with.
Make sure to shock it in ice cold water to retain the color and flavor of the cabbage.
Then drain well before using.
For the filling
Cabbage rolls can be filled with anything you like. Most people I know likes to use ground pork, some make it vegetarian by adding tofu, but for me, I like to make it with chicken. I find chicken thigh a lot more flavorful and has a more neutral/lighter taste than using ground pork. Chicken also compliments the cabbage as well.
- Chicken thigh: I prefer ground chicken thigh for flavor. You can do a blend of half chicken breast and half thigh. But I like to do all thigh so it’s not so dry.
- Oyster mushrooms: Adds flavor and moisture
- Shredded carrots: Adds color
- Green onions: Adds flavor and color
- Bok choy: Adds moisture and flavor
- Lotus roots: Add a nice crunchy texture
- Bean thread noodles: Adds texture and volume
The seasonings for the filling includes oyster sauce, salt, sugar, black pepper, fish sauce, garlic powder, mushroom seasoning, and sesame oil. 
Add everything in a bowl and mix! 
Fill and roll! 
Place all the rolls into a 9×13 ceramic or glass pan. Cover with foil and bake at a 350’F oven for 1 hr. I like to oven baked them so the juices stays inside the cabbage rolls. 
In the meantime, make the sauce. The sesame sauce is made with Chinese style sesame paste, mirin, sugar, soy sauce, water, rice vinegar, fish sauce, green onion, cilantro, and chili oil crisp (I like to use Laoganma).
Chinese style sesame paste can be found at almost all Asian grocery store in the canned goods section. There’s a variety of different brands. Look for ones that is made with sesame seeds and no other added ingredients. Can you use tahini? You can, however, tahini is made using RAW white sesame seeds vs Chinese sesame paste is made with TOASTED white sesame seeds. So Chinese style sesame paste is better to use for this sauce since it has a much more robust flavor and is also less bitter. 
Serve with sauce on top!
Enjoy!
-Cindy Her (C.HerCreations)
Cabbage Rolls
Equipment
- 9x13 rectangle baking dish
Ingredients
- 12 savoy cabbage leaves
For the filling
- 3 oz dried bean thread noodles (hydrated in water and cut smaller) [80g] *about 2 small bundle
- 1 lb ground chicken thigh
- 1/2 cup green onion (chopped) [32g]
- 1 1/2 cup lotus root (diced) [224g]
- 2 cups oyster mushrooms (chopped) [182g]
- 2 cups bok choy (chopped) [228g]
- 1/4 cup shredded carrot [35g]
- 2 Tbsp oyster sauce [30g]
- 1 tsp sugar [6g]
- 1 tsp garlic powder [4g]
- 1 tsp mushroom seasoning [4g]
- 1/2 tsp salt [4g]
- 1 1/2 tsp fish sauce [15g]
- 1 tsp ground black pepper [2g]
- 1 tsp sesame oil [6g]
For the dipping sauce
- 1/2 cup Chinese sesame paste [126g]
- 2 Tbsp soy sauce [30g]
- 1 Tbsp mirin [20g]
- 2 Tbsp rice vinegar [30g]
- 1 Tbsp sugar [14g]
- 3 Tbsp chili oil crisp (Laoganma) [60g]
- 1/4 cup hot water [55g]
- 1 tsp fish sauce [7g]
- 1/4 cup cilantro (chopped) [14g]
- 2 Tbsp green onion (chopped) [12g]
Instructions
For the cabbage
- Turn the cabbage to to bottom side. Using a paring knife, go around the core of cabbage and remove. This will help you peel the leaves better. Then peel off the outer leaves one by one gently until you get 12 leaves.
- Place the leaves in a pot of hot boiling water and cook for about 2-3 minutes just until they're wilted. Remove the leaves into a bowl of ice water to shock them so they don't turn color and continue cooking. Once they have cooled, drain into a colander and set aside while you do the filling.
For the filling
- Make sure to hydrate the bean thread noodles in hot tap water for about 15 minutes until they are flexible to work with. Drain the water and cut into smaller strands using kitchen shears. Prepped and chopped all the vegetables. Then place everything into a bowl and mix well.
To roll and cook
- Preheat the oven to 350'F
- Place 1 blanched savoy cabbage leaf onto a flat surface. Add in the filling and roll the sides in and then finish rolling starting from the bottom all the way to the top. Then place the finished roll into the baking dish. Continue until all the leaves and filling are used up. The filling should be enough to make 12 rolls. So divide equally.
- Cover with foil and place into the preheated oven and cook for 1 hr. After 1 hr, remove and uncover to release the steam. Served warm.
For the sauce
- Add everything into a bowl and mix well until smooth. Serve.
