Crispy, cheesy, and so easy—these Napa Cabbage Rolls are a lighter take on comfort food! With just 9 ingredients and 20 minutes, they’re perfect for busy nights.
Napa Cabbage Rolls
Serve them as appetizer or kid-friendly meal. I always get a ton of compliments when I make these!
Cabbage is my go-to ''superfood'', it's budget-friendly and healthy ingredient for any meal. Try more cabbage recipes next.
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Ingredients
- Napa cabbage leaves – These are softer and more flexible than regular cabbage, making them perfect for rolling. Plus, they don’t need as much boiling to soften!
- Egg – Helps hold everything together and gives the rolls that nice golden color.
- Cornstarch – My secret to a light, crispy coating. It makes a big difference!
- Panko breadcrumbs – Way crunchier than regular breadcrumbs. If you love that ULTRA crispy bite, don’t skip these.
- Garlic powder – Just a little, but it really boosts the flavor. Feel free to add more tasty seasonings.
- Cheddar cheese – Melts into gooey goodness inside the rolls. I love using sharp cheddar for extra flavor.
- Salt – Brings out all the flavors, so don’t forget a pinch!
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Napa Cabbage Rolls
- Blanch the cabbage: Boil water in a large pot and add Napa cabbage leaves. Cook for 2-3 minutes until softened.
- Cool & dry: Remove the leaves, let them cool, and pat them dry with a paper towel.
- Flatten: Gently pound the thick stem of each leaf with a meat pounder.
- Prepare the coating: Set up three bowls:
- Bowl 1: Whisk egg and salt together.
- Bowl 2: Add cornstarch.
- Bowl 3: Mix panko breadcrumbs with garlic powder.
- Assemble the rolls: Place a slice of cheddar cheese on each leaf and roll tightly.
- Coat the rolls: Dip each roll in cornstarch, then egg, and finally breadcrumbs.
- Fry to perfection: Heat oil in a skillet over medium heat. Cook each roll for 3 minutes per side until golden brown.
- Serve & enjoy: Serve warm with sour cream or plain Greek yogurt.
What’s the best way to keep the rolls from falling apart? Make sure to flatten the thick stem of the cabbage leaves before rolling.
Tips
- Use a different cheese. Mozzarella, Swiss, or provolone all melt well and taste great.
- Make it spicy. Add a pinch of cayenne to the breadcrumb mixture.
- Air fryer option. Cook at 375°F for 8-10 minutes, flipping halfway.
- Keep them warm. If making a large batch, keep them in a warm oven at 200°F until ready to serve.
- Freeze for later. Freeze uncooked, breaded rolls for up to 2 months. Cook straight from frozen!
- Use regular cabbage. If you don’t have Napa cabbage, blanch regular cabbage leaves for a couple of extra minutes.
- Add protein. Tuck a thin slice of ham or turkey inside with the cheese.
- Gluten-free version. Swap panko for gluten-free breadcrumbs.
- Dipping sauces. Try with honey mustard, ranch, or marinara sauce for extra flavor.
- Meal prep-friendly. Blanch the cabbage and prep the coating in advance to make cooking a breeze.
What to Serve With Napa Cabbage Rolls
These crispy, cheesy cabbage rolls pair perfectly with a variety of dishes. Here are some of my favorite ways to serve them:
Roasted veggies – Roasted Brussels sprouts or honey-glazed carrots make a great pairing.
Simple side salad – A fresh green salad balances out the richness.
Soup – Try with my Carrot Soup or Vegetarian Lentil Stew.
Grain bowl – Serve over quinoa or brown rice with a drizzle of soy sauce.
Pickled veggies – A tangy side like homemade sauerkraut adds a delicious contrast.
How do I make sure they’re extra crispy? Use panko breadcrumbs instead of regular breadcrumbs and don’t overcrowd the pan while frying.
Freezing And Storing Instructions
If you have leftovers, napa cabbage can last longer if you store it the right way.
- To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Freeze. Place uncooked, breaded rolls on a baking sheet and freeze. Once frozen, transfer to a bag and store for up to 2 months.
- To Make Ahead. Blanch cabbage leaves and prep the coating up to 1 day in advance.
- To Reheat. Warm in a skillet over low heat or air fry at 350°F for 5 minutes.
More Cabbage Recipes
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Recipe Card
Napa Cabbage Rolls (With Cheese)
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INGREDIENTS
- 9 whole leaves of napa cabbage
- 1 egg
- 3 tablespoons cornstarch
- ½ cup panko breadcrumbs
- ½ teaspoon garlic powder
- 3 ounces cheddar cheese, slices
- salt to taste
- 2-3 tablespoons cooking oil, I like avocado or olive oil
INSTRUCTIONS
- Prepare the cabbage: Boil water in a large pot and add napa cabbage leaves. Cook for 2-3 minutes until softened. Remove the leaves, let them cool, and pat them dry with a paper towel. Flatten the thick part of each leaf gently with a meat pounder.9 whole leaves of napa cabbage
- Prepare three bowls:
- Bowl 1: Whisk together egg and salt.1 egg, salt to taste
- Bowl 2: Add cornstarch.3 tablespoons cornstarch
- Bowl 3: Mix breadcrumbs with ½ teaspoon garlic powder.½ cup panko breadcrumbs, ½ teaspoon garlic powder
- Filling: Place cheese slices on each leaf and roll tightly like in the photo.3 ounces cheddar cheese
- Coat: Coat each roll by dipping in cornstarch, then egg, and finally breadcrumbs.
- Cook: Preheat oil in a skillet over medium heat. Cook cabbage rolls for 3 minutes per side until golden brown.2-3 tablespoons cooking oil
- Serve warm with sour cream or plain Greek yogurt.
NOTES
- To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Freeze. Place uncooked, breaded rolls on a baking sheet and freeze. Once frozen, transfer to a bag and store for up to 2 months.
- To Make Ahead. Blanch cabbage leaves and prep the coating up to 1 day in advance.
- To Reheat. Warm in a skillet over low heat or air fry at 350°F for 5 minutes.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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