How to Cook Breaded Stuffed Cabbage Rolls

Stuffed cabbage rolls are a delicious dish where tender cabbage leaves are wrapped around a savory meat filling, then steamed and fried to golden, crispy perfection.

Prep Time5

Cook Time10

Course: Appetizer

Cuisine: Filipino

Keyword: breaded stuffed cabbage, Chinese cabbage recipe, napa cabbage, stuffed Chinese cabbage

Servings: 4 servings

Calories: 255kcal

Author: Manny

Ingredients

1 big Chinese cabbage Napa cabbage
500 grams ground pork or chicken
1/2 cup minced carrot
3 cloves minced garlic
1 piece minced onion
1 Tbsp. spring onion
2 Tbsp. soy sauce
2 Tbsp. oyster sauce
1/2 tsp. ground black pepper
1 pc raw egg
cornstarch for coating
Japanese bread crumbs for breading
2 pcs beaten eggs for dipping
cooking oil for deep frying

Instructions

How to Cook Breaded Stuffed Cabbage Rolls:

Cut the bottom part of the Chinese cabbage to separate the leaves. Wash and drain the cabbage leaves in a colander to dry.
Boil water in a pot and blanch each leaves for 10 to 15 seconds and soak in cold water for a few minutes.
Drain the leaves again and put in a colander to let it dry.
In a mixing bowl, combine ground pork or chicken, carrots, garlic, onion, spring onion, soy sauce, oyster sauce, ground black pepper and egg. Mix all the ingredients until well incorporated.
Lay a piece of cabbage leaf on a clean flat surface. Then put 2 Tbsp. of meat mixture on a bottom portion of the leaf then roll to wrap the filling.
Tack the sides of the leaf as you wrap the filling. Do the same procedure on the rest of the ingredients.
Steam stuffed cabbage rolls for 8 minutes and let is cool. Beat eggs in a bowl and season with salt and pepper.
Arrange the bowl containing cornstarch, Japanese breading and beaten eggs. Dredge each stuffed cabbge in cornstarch, then dip in beaten eggs then coat with Japanese bread crumbs.
Heat cooking oil deep enough to deep fry the stuffed cabbage. Fry until golden brown and put in a colander or strainer to drain excess oil.
Serve hot with your favorite dipping sauce. Enjoy!

Video

Notes

Cooking Tips:

Blanch the Cabbage for Easy Rolling

Blanching the cabbage leaves in boiling water for a few seconds softens them, making them more pliable and easier to wrap around the filling. Immediately transferring them to an ice bath helps retain their vibrant color and prevents overcooking. This simple step ensures the leaves don’t tear while rolling, giving you perfectly shaped cabbage rolls.

Steam Before Frying for Juicier Filling

Steaming the stuffed cabbage rolls before frying ensures that the meat inside is fully cooked and remains moist. This step is especially important when using pork or beef, as it prevents the outer breading from burning before the filling is done. It also helps the rolls hold their shape better, making them easier to coat and fry without falling apart.

Use Panko Bread Crumbs for Extra Crunch

Panko bread crumbs create a lighter, crispier coating compared to regular breadcrumbs, making each bite more satisfying. Their airy texture absorbs less oil, preventing the rolls from becoming greasy. For the best crunch, press the breadcrumbs gently onto the rolls after dipping them in egg to ensure an even coating.