Cabbage dumplings are a delicious, wholesome alternative to traditional dumplings. Whether you’re following a low-carb lifestyle, looking to add more vegetables to your meals, or simply love the sweet, earthy flavor of cabbage, these dumplings are satisfying, versatile, and packed with comfort. They can be made vegan, vegetarian, meat-filled, or low-carb, depending on your filling choice—so there’s truly a variation for everyone.
In this version, we’ll walk through two approaches:
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Cabbage as the wrapper (similar to cabbage rolls but smaller and bite-sized)
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Cabbage inside the filling (as in classic Chinese-style dumplings)
Introduction
Dumplings are enjoyed in various forms across the world—from Chinese jiaozi to Polish pierogi to Korean mandu. They’re typically wrapped in dough, but this version celebrates the humble cabbage leaf, either as a wrapper or as a flavorful addition to the filling.
Using cabbage as a wrapper reduces carbs, adds fiber, and brings a naturally sweet, tender texture when cooked. It’s a great option for those avoiding gluten or refined flour. You can steam, boil, pan-fry, or even bake these dumplings depending on your mood or dietary needs.
Ingredient Overview
Here’s what goes into a basic cabbage dumpling recipe. We’ll also include variations depending on whether you’re wrapping with cabbage or folding it into the filling.
For Cabbage Leaf Wrappers
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Green cabbage (or Napa cabbage): Use whole leaves, blanched until tender and flexible.
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Salt: Helps draw moisture from the cabbage and softens it for wrapping.
For the Filling
You can mix and match from the following depending on your dietary preferences:
Vegetarian/Vegan Filling:
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Shredded cabbage (if not using as wrapper)
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Carrots (grated)
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Mushrooms (finely chopped)
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Green onions or chives
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Garlic & ginger
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Soy sauce or tamari
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Sesame oil
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Tofu or crumbled tempeh
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Cooked rice or vermicelli noodles (optional)
Meat-Based Filling:
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Ground pork, chicken, or turkey
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Finely shredded cabbage
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Garlic & ginger
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Green onion
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Soy sauce or coconut aminos
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Egg (optional for binding)
Step-by-Step Instructions: Cabbage-Wrapped Dumplings
1. Prepare the Cabbage Leaves
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Bring a large pot of water to boil.
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Core 1 head of green or Napa cabbage and gently remove 12–15 whole leaves.
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Blanch leaves for 1–2 minutes until pliable.
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Transfer to ice water, then drain and pat dry.
2. Make the Filling
In a mixing bowl, combine:
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1 cup shredded cabbage (optional)
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1/2 cup grated carrot
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1/2 cup chopped mushrooms
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2 green onions, chopped
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2 cloves garlic, minced
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1 tsp grated ginger
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1 tbsp soy sauce
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1 tsp sesame oil
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Salt and pepper to taste
Optional: Add 1/2 cup crumbled tofu or cooked ground chicken for extra protein.
Mix well and set aside.
3. Assemble the Dumplings
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Place 1–2 tbsp filling in the center of each cabbage leaf.
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Fold the sides inward, then roll like a mini burrito.
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Secure with a toothpick if needed (especially for larger leaves).
4. Cook the Dumplings
Choose one of the following:
Steaming:
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Place dumplings in a steamer basket over simmering water.
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Cover and steam for 8–10 minutes until heated through.
Baking:
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Place dumplings in a baking dish.
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Add a splash of broth to keep them moist.
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Cover with foil and bake at 375°F (190°C) for 20 minutes.
Pan-Seared:
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Heat 1 tbsp oil in a skillet.
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Add dumplings seam-side down and sear until golden (2–3 minutes).
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Add 1/4 cup water, cover, and steam until soft (another 4–5 minutes).
Tips, Variations, and Substitutions
Tips
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Freeze extra leaves after blanching for future use.
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Make it spicy with chili garlic sauce or a touch of sriracha in the filling.
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Use Napa cabbage for a more delicate wrap and quicker cooking.
Variations
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Keto-friendly: Stick to cabbage wraps with meat or tofu—skip rice or noodles.
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Asian-style dipping sauce: Mix soy sauce, rice vinegar, sesame oil, and garlic.
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European-style: Use cabbage leaf wraps filled with seasoned ground meat, rice, and tomato sauce (like mini cabbage rolls).
Substitutions
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No cabbage wrappers? Use lettuce or collard greens.
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No soy? Use coconut aminos or tamari.
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No mushrooms? Substitute with finely chopped zucchini or bell pepper.
Serving Ideas & Occasions
These cabbage dumplings are great for:
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Appetizers or starters: Serve on a platter with dipping sauce.
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Lunch meal prep: Reheat easily and stay flavorful.
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Low-carb dinners: A light and satisfying alternative to noodles or bread.
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Asian-themed dinners: Pair with miso soup or stir-fried vegetables.
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Dim sum platters: Offer different dumplings—some pan-fried, some steamed.
Serve with:
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Soy dipping sauce with garlic and sesame
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Chili crisp or chili oil
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Steamed rice or cauliflower rice
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Miso or clear broth soup
Nutritional & Health Notes
Cabbage dumplings are naturally:
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Low in carbs and calories
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High in fiber
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Rich in vitamins C and K
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Customizable for any diet
Adding tofu or lean meat makes them high-protein, while skipping starchy fillers (like rice or noodles) keeps them keto or diabetic-friendly.
Approximate nutrition per 4 dumplings (vegetarian version):
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Calories: 150–180
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Protein: 6–10g
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Carbs: 10–12g
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Fiber: 3–4g
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Fat: 6–8g
FAQ
1. Can I freeze cabbage dumplings?
Yes. Assemble and freeze uncooked dumplings on a tray. Once frozen, transfer to a container or bag. Cook straight from frozen—just add a few minutes to cooking time.
2. Can I use purple cabbage?
Technically yes, but it’s tougher and not as flexible. Stick to green or Napa cabbage for best results.
3. Can I make these spicy?
Yes! Add chili flakes or chopped fresh chili to the filling, or serve with chili oil.
4. How do I prevent the leaves from tearing?
Blanch just long enough to soften (1–2 mins), and slice off the thick stem base to make rolling easier.
5. Can I use leftover stir-fry as filling?
Absolutely. Just make sure it’s not too wet, or it will leak during cooking.
6. How long do leftovers last?
Up to 4 days in the fridge. Reheat by steaming or microwaving with a splash of water.
7. Can I serve these cold?
Yes, especially if using tofu and veggies—they work well chilled as a salad-style appetizer.