Juicy Oriental Cabbage Rolls with Pork and Shrimp Recipe

Crafting delectable oriental cabbage rolls with pork and shrimp requires skill and passion for authentic Asian cuisine.

Soft cabbage leaves embrace a succulent mixture of ground meat and seafood.

Fragrant seasonings dance through each carefully wrapped parcel, promising incredible flavor combinations.

Delicate textures merge with robust ingredients that sing of traditional cooking techniques.

Gentle steaming brings these rolls to perfect tenderness, releasing enticing aromas that fill your kitchen.

Home cooks can master this elegant dish with practice and patience.

I promise these rolls will become a cherished recipe in your culinary repertoire.

Why People Love Oriental Cabbage Rolls With Pork And Shrimp

• Quick Prep Magic: Assemble these delicious cabbage rolls with minimal kitchen skills, perfect for beginners wanting to explore Asian cuisine.
• Protein-Packed Powerhouse: Combining pork and shrimp creates a robust, nutritious filling that delivers incredible flavor and satisfying texture in every bite.
• Family Feast Favorite: Versatile dish that appeals to both kids and adults, making it an ideal meal for bringing everyone together around the dinner table with its comforting and delicious profile.
• Low-Carb Delight: Using cabbage leaves as wrappers provides a healthy alternative to traditional carbohydrate-heavy rolls, making this recipe friendly for those watching their grain intake.

Things You Need For Oriental Cabbage Rolls With Pork And Shrimp

• Cabbage: A versatile vegetable that serves as the wrapper for the delicious rolls.
• Pork: Provides rich, savory flavor to the filling mixture.
• Shrimp: Adds a delicate seafood taste and tender texture to the rolls.

• Carrot: Offers a subtle sweetness and crisp texture to the filling.
• Green Onion: Brings a fresh, mild onion flavor to the mixture.
• Chicken Egg: Helps bind the filling ingredients together.
• Cornstarch: Acts as a thickening agent and helps hold the filling compact.

• Oyster Sauce, Soy Sauce, Fish Sauce: Create a deep, umami-rich flavor profile for the dish.
• Red Onion, Hot Chili: Provide aromatic and spicy notes to the sauce.
• Chicken Powder, Salt, Pepper, Sugar: Enhance and balance the overall taste of the cabbage rolls.
• Cooking Oil: Used for sautéing and preventing sticking during cooking.

Steps To Cook Oriental Cabbage Rolls With Pork And Shrimp

Step 1: Prepare Cabbage Leaves

Remove the core from the cabbage and gently separate each leaf. Submerge the leaves in boiling water with a pinch of salt for 2-3 minutes until they become soft and pliable.

Carefully drain and let them cool down completely.

Step 2: Mix Savory Filling

• Ground pork
• Chopped shrimp
• Finely diced carrots
• Sliced green onions
• Oyster sauce
• Salt
• Black pepper
• Fish sauce
• Beaten egg
• Chicken seasoning
• Sugar
• Cornstarch

Blend all ingredients thoroughly until well incorporated.

Step 3: Craft Cabbage Rolls

Take a cooled cabbage leaf and place a spoonful of the meat mixture near the stem end. Carefully roll the leaf, tucking in the sides to create a neat package.

Repeat until all filling is used.

Step 4: Create Flavorful Sauce

Heat oil in a large skillet.

Sauté diced red onions and chopped chili peppers until fragrant. Add soy sauce, oyster sauce, chicken seasoning, and a cornstarch slurry.

Stir until the sauce thickens and becomes glossy.

Step 5: Simmer Cabbage Rolls

Arrange the cabbage rolls seam-side down in the sauce.

Cover and let simmer for 15-20 minutes, ensuring the filling is completely cooked through.

Step 6: Plate and Serve

Transfer the cabbage rolls to a serving platter.

Pour the hot sauce over the top and garnish with additional green onions if desired. Serve immediately while warm.

Smart Tips For Oriental Cabbage Rolls With Pork And Shrimp

• Blanch cabbage leaves carefully to prevent tearing and ensure a soft, pliable wrapper for rolling.
• Mix protein ingredients thoroughly to create a well-balanced, flavorful filling that binds together smoothly.
• Tuck and roll cabbage leaves tightly to prevent filling from falling out during cooking.
• Create a rich, glossy sauce by whisking cornstarch mixture and seasonings until smooth and free of lumps.
• Cook cabbage rolls on low heat to maintain moisture and prevent burning, ensuring even cooking throughout.

Different Takes On Oriental Cabbage Rolls With Pork And Shrimp

• Vegetarian Cabbage Rolls: Replace pork and shrimp with tofu, mushrooms, and lentils for a plant-based protein alternative.
• Korean-Style Rolls: Add gochujang sauce, kimchi, and sesame oil to create a spicy Korean flavor profile.
• Thai-Inspired Rolls: Incorporate lemongrass, kaffir lime leaves, and Thai basil for a vibrant Southeast Asian taste.
• Japanese Fusion Rolls: Include miso paste, sake, and wasabi for a unique Japanese-inspired version with complex umami notes.

Nice Matches For Oriental Cabbage Rolls With Pork And Shrimp

• Savor Rich Asian Flavors Pairing
• Elevate crisp rice wine to complement the delicate seafood and pork blend in these cabbage rolls. The light, slightly acidic notes will cut through the rich protein and enhance overall taste.
• Balanced Side Dish Selection
• Serve steamed jasmine rice alongside the rolls to absorb the savory sauce and provide a neutral base that highlights the rolls' complex flavor profile. The soft rice texture contrasts beautifully with the tender cabbage rolls.
• Bright Herb Garnish
• Sprinkle fresh cilantro and mint leaves on top to add a vibrant, zesty dimension. These herbs introduce a fresh, aromatic element that lightens the dish's deep umami character and provides a palate-cleansing finish.

How To Store Oriental Cabbage Rolls With Pork And Shrimp Safely

• Refrigerate: Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3-4 days. Cool completely before sealing to prevent moisture buildup.
• Microwave Reheat: Place rolls on a microwave-safe plate, sprinkle with a tablespoon of water, cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway to ensure even warming.
• Stovetop Reheat: Gently warm rolls in a covered pan with a splash of water or remaining sauce over low heat. Stir occasionally to prevent sticking and maintain moisture for about 5-7 minutes.
• Freeze Option: Wrap individual rolls tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months.

Common Questions On Oriental Cabbage Rolls With Pork And Shrimp

• What makes the filling flavorful in these cabbage rolls?

The combination of minced pork, shrimp, and seasonings like oyster sauce, fish sauce, and chicken powder creates a rich, umami-packed filling that delivers complex Asian-inspired flavors.

• Can I use other types of meat instead of pork and shrimp?

Absolutely! You can substitute the protein with ground chicken, beef, or even tofu for a vegetarian version while maintaining the essential seasoning profile.

• How do I prevent the cabbage rolls from falling apart during cooking?

Make sure to tuck in the sides of the cabbage leaf when rolling and place the rolls seam-side down in the pan to help them stay intact during the simmering process.

Oriental Cabbage Rolls with Pork and Shrimp Recipe

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4.6 from 36 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Savory Asian-inspired Cabbage Rolls bring together succulent pork and delicate shrimp wrapped in tender cabbage leaves. Rich umami flavors and delicate textures merge for a delightful culinary journey you’ll crave again and again.

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Ingredients

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Protein:

• 200 grams (7.05 ounces) minced pork
• 100 grams (3.53 ounces) minced shrimp
• 1 chicken egg

Vegetables:

• 1 large napa or Chinese cabbage
• 50 grams (1.76 ounces) brunoised carrot
• 10 grams (0.35 ounces) chopped green onion
• 1 small red onion
• Some hot chili

Seasonings and Sauces:

• 0.5 tablespoons oyster sauce
• 1 teaspoon salt (for boiling water)
• 0.25 teaspoon salt (for mixture)
• 0.25 teaspoon pepper
• 0.5 tablespoons fish sauce
• 0.25 teaspoon chicken powder
• 1 teaspoon sugar
• 1 tablespoon cornstarch
• 0.5 tablespoons soy sauce
• 0.5 tablespoons cornstarch mixed with 100 milliliters (3.38 fluid ounces) water
• 2 tablespoons cooking oil

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Instructions

1. Carefully detach whole cabbage leaves after removing the core, ensuring minimal tearing. Immerse leaves in salted boiling water for 2-3 minutes until slightly softened, then immediately transfer to cold water to halt cooking process.
2. Combine ground pork, chopped shrimp, finely diced carrots, sliced green onions, oyster sauce, seasonings, egg, and cornstarch in a mixing bowl. Blend ingredients thoroughly until well-incorporated.
3. Lay each cabbage leaf flat, place a precise portion of meat mixture near the leaf’s base. Fold sides inward, then roll tightly from bottom to top, creating compact cylindrical parcels.
4. Heat oil in a wide skillet, sauté diced red onion and minced chili until aromatic, approximately 2 minutes. Pour in soy sauce, additional oyster sauce, and prepared cornstarch liquid, stirring constantly.
5. Arrange cabbage rolls seam-side downward in the simmering sauce. Cover and cook at medium-low heat for 15-20 minutes, ensuring internal temperature reaches 165°F and filling becomes completely opaque.
6. Transfer rolls to serving platter, generously drizzle remaining sauce over top. Garnish with additional chopped green onions if desired. Serve immediately while hot.

Notes

• Perfectly blanch cabbage leaves by adding salt to boiling water, which helps soften them without tearing and reduces bitterness.
• Mixing protein ingredients thoroughly ensures even seasoning and creates a more cohesive, tender filling that holds together during cooking.
• Create uniform-sized rolls by using a consistent spoon measurement and carefully tucking sides to prevent filling from leaking during simmering.
• Adapt recipe for gluten-free diets by substituting soy sauce with tamari and using cornstarch from gluten-free sources like arrowroot or potato starch.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: Asian

Nutrition

• Serving Size: 4
• Calories: 320
• Sugar: 2g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 16g
• Cholesterol: 80mg