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Stuffed Cabbage Rolls with Gyoza Dipping Sauce

Savory Stuffed Cabbage Rolls with Gyoza Dipping Sauce Delight

Delightful Stuffed Cabbage Rolls with Gyoza Dipping Sauce, a healthy and flavorful dish perfect for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 rolls
Course: Dinner
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cabbage Rolls
  • 4-5 leaves Napa Cabbage Can substitute with green cabbage if needed.
  • 1 tablespoon Avocado Oil Can be replaced with any neutral oil.
  • 1 pound Ground Turkey Swap with ground chicken or plant-based meat for alternatives.
  • 2 medium Carrots Shredding yields quicker cooking.
  • 1 cup Mushrooms Finely chopped blends best.
  • 2 whole Scallions Optional; replace with chives if necessary.
  • 2 tablespoons Dark Soy Sauce Regular soy sauce or tamari is a good substitute.
  • 1 teaspoon Chinese 5-Spice Feel free to omit if you're out.
  • 1 cup Cooked Rice Leftover rice or quinoa can be used for a gluten-free option.
For the Gyoza Dipping Sauce
  • 3 tablespoons Low Sodium Soy Sauce or Coconut Aminos Tamari is gluten-free.
  • 1 tablespoon Rice Wine Vinegar In a pinch, use apple cider vinegar.
  • 1 teaspoon Sesame Oil Can be omitted if allergic to sesame.
  • 2 cloves Garlic Minced; fresh is ideal, garlic powder can suffice.
  • 1 teaspoon Ginger Fresh is best; powdered ginger can work.
  • 1 tablespoon Sriracha Adjust amount based on spice preference.
  • 1 tablespoon Sesame Seeds Optional garnish; skip if desired.

Equipment

  • skillet
  • Large Pot
  • Mixing bowl
  • Tongs
  • Paper towels

Method
 

Step-by-Step Instructions
  1. Prepare the Dipping Sauce: In a small bowl, whisk together low sodium soy sauce (or coconut aminos), rice wine vinegar, sesame oil, minced garlic, grated ginger, sriracha, and optional sesame seeds. Mix until well combined and set aside.
  2. Blanch the Cabbage Leaves: Bring a large pot of water to a boil over high heat. Carefully add 4-5 Napa cabbage leaves and blanch for 1-2 minutes until they become tender and pliable. Use tongs to transfer the leaves to a paper towel-lined surface to cool.
  3. Cook the Filling: In a skillet, heat 1 teaspoon of avocado oil over medium-high heat. Add ground turkey, shredded carrots, finely chopped mushrooms, dark soy sauce, and Chinese five spice, stirring frequently. Cook for about 5-7 minutes until the turkey is fully cooked and all ingredients are well combined. Stir in the cooked rice and scallions before removing from heat.
  4. Assemble the Rolls: On a clean surface, layer two cabbage leaves, overlapping slightly. Place 2-3 tablespoons of the turkey filling at the stem end of the leaves. Fold the sides over the filling and roll tightly from the stem end to the top. Repeat this process until all the leaves and filling are used.
  5. Pan-Sear the Rolls: In a clean skillet, heat the remaining avocado oil over medium heat. Arrange the cabbage rolls seam-side down in the skillet and cook for 2-3 minutes or until they turn golden brown. Gently flip the rolls and cook for an additional 2 minutes on the other side.
  6. Serve and Enjoy: Transfer the golden Stuffed Cabbage Rolls to a serving platter and serve warm with the garlicky gyoza dipping sauce on the side.

Nutrition

Serving: 1rollCalories: 250kcalCarbohydrates: 20gProtein: 18gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 350IUVitamin C: 15mgCalcium: 45mgIron: 2.5mg

Notes

Enjoy leftovers for days; store in an airtight container in the fridge for up to 3 days. Reheat in a skillet to maintain the crispy texture.

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