Napa Cabbage Rolls (Pan-Seared)
Protein-packed Napa cabbage rolls filled with ground beef and mushrooms, finished with a gingery soy glaze. Quick, flavorful, and meal prep friendly.
Servings: 15
Ingredients
Cabbage Rolls
- 12 –15 Napa cabbage leaves
- 1 tablespoon oil
- 1/2 red onion finely diced
- 8 oz mushrooms finely chopped
- 1 lb ground beef
- 2 scallions thinly sliced
- Sesame seeds for garnish
Sauce
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon toasted sesame oil
- 4 garlic cloves minced
- 2 teaspoons grated ginger
- 1 teaspoon chili garlic sauce or to taste
Instructions
Blanch cabbage
- Bring a large pot of salted water to a boil.
- Blanch leaves for 2–3 minutes until soft and pliable. Pat dry.
Cook filling
- Heat oil in a large skillet over medium heat.
- Sauté onion and mushrooms for 3–4 minutes.
- Add ground beef and cook until browned and fully cooked.
Make sauce
- Whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, and chili sauce.
Combine
- Pour most of the sauce into the filling (reserve some for serving).
- Simmer 2–3 minutes. Remove from heat.
Assemble
- Trim thick stems from cabbage leaves.
- Add 1½–2 tablespoons filling and roll tightly.
Pan-sear
- Return skillet to medium heat.
- Place rolls seam-side down. Cook 2 minutes per side until golden.
Serve
- Drizzle with reserved sauce. Garnish with scallions and sesame seeds.
Video
Notes
-
- Great to serve with a side of vegetables or a small salad.
-
- You can also bake these in a baking dish covered with foil for 25 minutes at 180°C/350°F.
-
- Add more tomato sauce or soup as desired for a saucier version.
Nutrition
Calories: 244kcal | Carbohydrates: 32g | Protein: 17g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 21mg | Sodium: 323mg | Potassium: 2297mg | Fiber: 11g | Sugar: 15g | Vitamin A: 2880IU | Vitamin C: 244mg | Calcium: 705mg | Iron: 4mg
