Cabbage rolls
These steamed cabbage rolls are packed with lean protein from beef and shrimp, infused with fresh ginger and garlic, and wrapped in tender Chinese cabbage leaves. They are light, flavourful, and nutritious—perfect for a high-protein, low-calorie meal. Steamed with a small amount of stock, they remain moist and juicy without unnecessary fats.
Author:
Prep time (mins) | Cooking time (mins) | Servings |
|---|---|---|
20 | 20 | 4 |
Calories (kcal) | Protein (g) | Carbs (g) | Fat (g) |
|---|---|---|---|
180 | 22 | 8 | 5 |
Ingredients
For the rolls:
12 large Chinese cabbage leaves
200g lean beef mince
150g shrimp, finely chopped
1 small carrot, finely grated
2 spring onions, finely chopped
½ small onion, finely diced
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp low-sodium soy sauce
½ tsp white pepper
½ tsp salt
For steaming:
250ml low-sodium chicken or vegetable stock
Method
Prepare the cabbage leaves: Bring a pot of water to a boil. Blanch the cabbage leaves for about 30 seconds until they are pliable. Immediately transfer to a bowl of cold water, then drain and pat dry.
Make the filling: In a large bowl, mix the beef mince, chopped shrimp, carrot, spring onions, onion, garlic, ginger, soy sauce, white pepper, and salt until well combined.
Assemble the rolls: Place a cabbage leaf flat on a clean surface. Spoon about 1-2 tablespoons of the filling onto the base of the leaf. Fold in the sides and roll tightly from the bottom up, like a burrito. Repeat with the remaining leaves and filling.
Steam the rolls: Arrange the rolls seam-side down in a large pan. Pour in the chicken or vegetable stock. Cover and steam over medium-low heat for 15-20 minutes until the filling is cooked through.
Serve: Transfer the rolls to a plate and drizzle some of the steaming liquid over them. Enjoy hot!
Freezing and storage
Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Wrap individual rolls in cling film and place them in a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Steam for 5-7 minutes or microwave with a splash of water to retain moisture.