If you are looking for a unique veggie dish, I think this stuffed cabbage rolls recipe here is a good choice. It’s not as hard as you think to prepare and cook this dish. You only need to stuff the Chinese cabbage leaves with the meat mixture by wrapping the mixture with the leaves. Then steam it to cook the meat inside. But you can skip this steaming process if you will use ground chicken. If you will use ground pork or beef, then you need to steam it to cook it thoroughly. After that, you will coat it with breading by dredging it with cornstarch, dipping it in beaten eggs and coating it with bread crumbs. You see? is that easy or what? I’m sure you are going to love it! So what are you waiting for? Start cooking now!
Breaded Stuffed Cabbage Rolls: A Family Tradition Worth Keeping
I remember the first time I tried making stuffed cabbage rolls—it was during a family gathering at my Tita Lani’s house in Laguna. She had this way of turning the simplest ingredients into something extraordinary. I watched in amazement as she carefully wrapped a savory meat mixture in delicate Chinese cabbage leaves, steaming them to perfection before giving them a crisp, golden coating. It was love at first bite! Ever since that day, this dish has been a favorite in our family, and I’m excited to share it with you.
A Classic Dish with a Crunchy Twist
Stuffed cabbage rolls have long been a staple in many cuisines, including Filipino cooking, but this version adds an irresistible crunch. Traditionally, cabbage rolls are simply steamed or simmered in a rich tomato sauce, but my uncle Tony, who once worked in a restaurant in Pampanga, introduced me to the idea of breading and frying them. He said it gives the dish an extra layer of texture—crispy on the outside while remaining juicy and flavorful on the inside. And trust me, he was right! The combination of soft, savory filling and crispy coating makes each bite truly delightful.
The Secret to Perfect Stuffed Cabbage Rolls
The key to making the best breaded stuffed cabbage rolls is in the preparation. The first step is blanching the cabbage leaves. My cousin Jessa once skipped this step and ended up struggling to roll the stiff leaves around the filling. Blanching softens the cabbage, making it pliable enough to wrap snugly around the meat mixture without tearing. A quick dip in boiling water followed by an ice bath does the trick, preserving the bright green color and ensuring a delicate texture.
The filling is another essential part of the dish. A mix of ground pork or chicken, finely chopped vegetables, soy sauce, and oyster sauce gives it a deep, umami flavor. My mom always told me to mix the filling with my hands to ensure everything is well combined. She said the warmth of your hands helps the ingredients bind together better, resulting in a firmer, juicier filling.
Why Steaming Matters
If you’re using ground pork or beef, steaming the cabbage rolls before frying is a crucial step. It ensures that the meat is fully cooked and remains juicy, even after frying. I once tried skipping this step, thinking that frying alone would cook the filling, but I ended up with cabbage rolls that were crisp on the outside yet slightly undercooked inside. Not the best experience! However, if you’re using ground chicken, you can go straight to breading and frying, as chicken cooks faster.
The Magic of Breading and Frying
The final step is what sets these stuffed cabbage rolls apart—coating them in a crispy, golden crust. The three-step breading process may seem tedious, but each layer serves a purpose. First, a light dredge in cornstarch helps the egg coating stick better. Then, dipping in beaten eggs ensures the bread crumbs adhere evenly, creating a beautiful crisp shell when fried. Using Japanese-style panko bread crumbs gives an extra crunch, making every bite satisfying.
Deep frying may seem intimidating for beginners, but the key is to use the right oil temperature. Too hot, and the breading burns before the inside is heated through; too cool, and the rolls absorb too much oil, becoming greasy. A good trick is to drop a few breadcrumbs into the oil—if they sizzle immediately and turn golden within seconds, the oil is ready.
A Dish Worth Sharing
Every time I make these breaded stuffed cabbage rolls, I think of the many hands that have perfected this dish before me—my Tita Lani’s expert rolling skills, Uncle Tony’s crispy innovation, and my mom’s ever-reliable cooking wisdom. Food has a way of bringing people together, carrying stories and memories in every bite. So if you’re looking for a new way to enjoy a simple yet delicious dish, give this a try. Serve it with your favorite dipping sauce—sweet chili sauce or a tangy garlic mayo dip works wonders—and share it with your loved ones.
Cooking is all about making memories, and I hope this recipe brings as much joy to your kitchen as it has to mine. So what are you waiting for? It’s time to roll up those sleeves and start cooking!
How to Cook Breaded Stuffed Cabbage Rolls
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.
