Stuffed Cabbage Rolls with Tamari and Ginger
This is one of my all-time favorite things to eat. It has all the elements I love in one dish—comfort, umami, a little heat, and a nourishing balance of protein and grains. While it’s technically a cooler-weather recipe, I believe cabbage is always having a moment.
These cabbage rolls are a true dinner upgrade. The humble cabbage becomes a vessel for flavor-packed goodness, wrapped around a savory filling of grass-fed protein, lightly parboiled jasmine rice, and aromatic scallions, garlic, and ginger. Steamed in a bone broth infused with tamari and fresh ginger, the rolls come out tender, juicy, and deeply comforting. They reheat beautifully and make excellent meal prep—just as satisfying the next day as they are fresh out of the oven.
Ingredients
Serves 3–4 people as a main dish,
or up to 6 as part of a larger meal with sides.
For the Rolls:
• 1 head of green cabbage
• 1 lb grass-fed ground beef, bison, or protein of choice
• 1/4 cup jasmine rice, rinsed and parboiled until just tender
• 2 scallions, finely minced
• 1 tbsp grated garlic
• 1 tbsp grated ginger
• 2 tbsp tamari
• Black pepper, to taste
• Optional: pinch of sea salt or sesame oil for extra depth
For the Broth:
• 1 cup bone broth or broth of choice
• 2–3 slices of fresh ginger
• 2 tsp tamari
• 1 tsp toasted sesame oil
To Garnish:
• Chili crunch (store-bought or homemade)
• Curly scallions (soaked in ice water)
• Sesame seeds
Instructions
1. Prep the Cabbage
Bring a large pot of salted water to a boil. Gently remove the outer leaves of the cabbage and blanch them for 2–3 minutes until pliable. Transfer to a colander and rinse under cool water. Set aside to drain and pat dry if needed.
2. Parboil the Rice
Rinse the jasmine rice well, then cook it in salted water until just underdone—about 6–7 minutes. Drain and let it cool.
3. Make the Filling
In a large mixing bowl, combine the ground beef, parboiled rice, scallions, garlic, ginger, tamari, black pepper, and a drizzle of sesame oil (optional). Mix until well combined, but don’t overwork the meat.
4. Assemble the Rolls
Take one cabbage leaf at a time. Trim the thick center rib if needed to help with rolling. Add a scoop of filling toward the bottom of the leaf, fold the sides inward, and roll it up tightly like an egg roll. Repeat with remaining filling.
5. Make the Broth
In a pot, combine bone broth, ginger slices, tamari, and sesame oil. Bring to a simmer.
6. Bake
Preheat oven to 375°F (190°C).
Arrange the cabbage rolls in a parchment-lined baking dish. Pour the warm broth over the top. Cover the dish tightly with parchment paper and foil. Bake for 35–45 minutes, until the rolls are tender and the flavors meld.
7. Serve
Serve the cabbage rolls in shallow bowls with a spoonful of broth. Top with chili crunch, curly scallions, and a sprinkle of sesame seeds for a little heat, brightness, and texture.
Tips & Variations
• Swap in ground turkey, chicken, or tofu crumbles if preferred.
• For a vegetarian version, try minced mushrooms and cooked lentils or millet.
• You can use vegetable broth in place of bone broth.
• Add chopped herbs like cilantro or Thai basil for extra freshness.
Enjoy!
