If you love comfort food but hate complicated cooking, these cabbage roll dumplings are about to become your secret weapon.

They give you everything you crave from classic cabbage rolls—deep flavor, cozy satisfaction, and that “wow, I made this?” feeling—without hours of rolling, baking, or babysitting the stove.

This is the perfect weeknight dinner or elegant appetizer when you want something homemade, impressive, and stress-free all at once.

The magic of this recipe lies in its smart simplicity. Tender cabbage leaves wrap around a juicy, seasoned filling, then get pan-seared until golden and irresistible.

Every bite delivers savory umami from the filling, gentle sweetness from the cabbage, and a rich, caramelized finish that tastes far more luxurious than the effort involved.

It’s the kind of dish that makes the kitchen feel calm and rewarding again. As you eat, you’ll notice the contrast right away: the outer cabbage is soft and silky with crisped edges, while the inside stays moist, meaty, and full of flavor.

The dumplings are lightly crisp on the outside, tender in the middle, and finished with a glossy savory sauce that clings to every fold.

Fresh green onions add brightness, and the dipping sauce brings a salty, tangy kick that keeps you reaching for “just one more.”

These dumplings are easier than they look and come together faster than traditional cabbage rolls.

They’re perfect for meal prep, easy to adjust with different fillings, and impressive enough for guests.

Follow the steps below and you’ll have a reliable, crowd-pleasing dish that feels special every single time—dinner stress solved, and a new signature recipe unlocked.

Cabbage Roll Dumplings Recipe

Ingredients

For the Cabbage Rolls

1 large green cabbage
1 tablespoon salt (for boiling water)

For the Filling

500 g ground chicken or beef
1 cup cooked rice, cooled
1 small onion, finely minced
2 cloves garlic, finely minced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon ground black pepper
1 teaspoon paprika
1 tablespoon cornstarch
2 tablespoons finely chopped green onions

For Pan-Searing

2 tablespoons neutral cooking oil

For the Dipping Sauce

¼ cup soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon sugar or honey
1 small red chili, thinly sliced
1 clove garlic, thinly sliced
1 tablespoon chopped green onions

Instructions

Bring a large pot of water to a boil and add the salt. Carefully remove the core of the cabbage and place the whole head into the boiling water. Cook for 4–6 minutes, gently peeling off softened leaves as they loosen. Transfer the leaves to a colander and let them cool completely.
Trim the thick stem from the center of each cabbage leaf so it becomes flexible and easy to roll without tearing. Set aside.
In a large bowl, combine the ground meat, cooked rice, onion, garlic, soy sauce, sesame oil, black pepper, paprika, cornstarch, and green onions. Mix gently until everything is evenly combined but not overworked.
Place a cabbage leaf flat on a clean surface. Add about 2–3 tablespoons of filling near the base of the leaf. Fold in the sides, then roll tightly into a compact log, similar to a dumpling or spring roll. Repeat with remaining leaves and filling.
Heat the cooking oil in a wide non-stick pan over medium heat. Place the cabbage rolls seam-side down in the pan, making sure they are snug but not overcrowded.
Cook for 3–4 minutes per side, turning gently, until all sides are golden brown and lightly crisp. Lower the heat slightly, cover the pan, and let the rolls steam for 5 minutes to ensure the filling is fully cooked and juicy.
Remove the lid and let any excess moisture evaporate. Transfer the dumplings to a serving plate.
In a small bowl, mix together all the dipping sauce ingredients until well combined.
Garnish the cabbage roll dumplings with extra green onions and serve warm with the dipping sauce on the side.

What Are Cabbage Roll Dumplings Exactly?

Cabbage roll dumplings are a modern, pan-seared version of traditional cabbage rolls, shaped smaller and cooked faster.

Instead of baking them in sauce for a long time, you wrap seasoned filling in softened cabbage leaves and cook them in a pan until golden and juicy. They sit right between classic cabbage rolls and dumplings:

You get the comfort and flavor of cabbage rolls.
You get the crispy outside and quick cooking of dumplings.

This makes them perfect when you want homemade comfort food without spending hours in the kitchen.

What Kind Of Cabbage Works Best For Cabbage Roll Dumplings?

Green cabbage is the best and most reliable option because it softens evenly and rolls without tearing. Its mild flavor also lets the filling shine. If you want alternatives, keep these points in mind:

Savoy cabbage: softer leaves and easier rolling, but smaller leaves mean smaller dumplings.
Napa cabbage: very tender and cooks fast, but it browns less and stays softer.

Avoid red cabbage, because it stays firm and can overpower the flavor of the filling.

How Do You Keep Cabbage Leaves From Tearing While Rolling?

This is one of the most common worries, and it’s easy to fix. The key is softening the cabbage correctly and trimming the thick stem. To prevent tearing:

Boil gently: don’t rush the boiling step; the leaves need time to soften.
Trim the stem: cut down the thick center rib so the leaf bends easily.
Roll snug, not tight: firm enough to hold shape, but not so tight that the leaf rips.

If a leaf does tear, simply overlap it slightly or double-wrap with another leaf—it will still cook perfectly.

What Filling Works Best For Cabbage Roll Dumplings?

A balanced filling should be juicy, well-seasoned, and slightly sticky so it holds together during cooking. Meat plus rice is the most reliable combination. The filling works best because:

Rice absorbs juices and keeps the meat moist.
Cornstarch helps everything bind together.
Sesame oil and soy sauce add deep savory flavor without needing sauce inside.

If your filling feels dry before cooking, add 1–2 tablespoons of water or broth and mix gently.

Can You Make Cabbage Roll Dumplings Ahead Of Time?

Yes, this recipe is very make-ahead friendly, which makes it great for busy weeks. You can prepare them in advance in two ways:

Uncooked dumplings: roll them, place in a single layer, cover, and refrigerate for up to 24 hours.
Cooked dumplings: fully cook, cool completely, and store for quick meals later.

When you’re ready to eat, pan-sear again to refresh the texture instead of using the microwave.

How Do You Store Leftover Cabbage Roll Dumplings?

Proper storage keeps the dumplings juicy and safe to eat. Follow these simple steps:

Cooling: let the dumplings cool fully before storing.
Container: use an airtight container to prevent drying out.
Refrigerator: store for up to 3 days.

When reheating, use a pan with a small splash of water and cover briefly to warm the inside without drying the cabbage.

Can You Freeze Cabbage Roll Dumplings?

Yes, cabbage roll dumplings freeze very well if done correctly. For best results:

Uncooked freezing: freeze rolled dumplings on a tray until solid, then transfer to a freezer-safe bag for up to 2 months.
Cooked freezing: cool completely, freeze in a single layer, then store airtight for up to 1 month.

To cook from frozen, thaw overnight in the refrigerator first, then pan-sear as usual for the best texture.

Why Are My Cabbage Roll Dumplings Dry Inside?

Dry dumplings usually mean the filling didn’t have enough moisture or they cooked too long uncovered. Common fixes include:

Add moisture: mix in a little broth or water before rolling.
Cover the pan: steaming for a few minutes keeps the inside juicy.
Avoid high heat: medium heat allows even cooking without drying.

Remember, cabbage protects the filling, but it still needs gentle cooking.

How Do You Get Them Golden Without Burning?

That beautiful golden color comes from patience, not high heat. For perfect browning:

Medium heat: gives time for color to develop.
Seam-side down first: seals the roll so it stays closed.
Minimal flipping: turn only when a side is fully golden.

If the pan gets dry, add a teaspoon of oil instead of turning up the heat.

What Should You Serve With Cabbage Roll Dumplings?

These dumplings are filling on their own, but they pair beautifully with simple sides. Good serving ideas include:

Light salads: cucumber or cabbage salad balances the richness.
Steamed rice: great for soaking up extra dipping sauce.
Simple soups: clear broths make the meal feel complete.

They also work well as an appetizer when cut in half and served with extra sauce.

Are Cabbage Roll Dumplings Good For Meal Prep?

Yes, they are excellent for meal prep because they reheat well and stay flavorful. For meal prep success:

Cook fully: then cool before storing.
Store portions: separate into meal-sized containers.
Reheat gently: pan or covered skillet works best.

This makes them ideal for quick lunches or stress-free dinners during the week.

Cabbage Roll Dumplings

Hina Khan

Pan-seared cabbage roll dumplings with a juicy, savory filling and crispy golden edges, served with a simple dipping sauce.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 15

Total Time 40

Course Appetizer

Cuisine American

Servings 4

Calories 380 kcal