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Grilled Cabbage Wraps

  • Author: WoonHeng | @woon.heng
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 1 hr 25 mins
  • Yield: 3 servings 1x


Stuffed with glutinous rice & kale stems, these wraps have an amazing smoky flavor from searing the cabbage.



  • 3 cups cooked rice (used glutinous rice or sub with other rice)⁣
  • about 1520 cabbage leaves
  • ¾ cup kale stems, finely chopped (or use broccoli stem)⁣
  • ½  cup mushrooms, finely chopped -optional (used mini King Oyster mushrooms)⁣
  • 1 small carrot, finely chopped⁣
  • 1 tablespoon finely minced ginger⁣
  • oil for cooking, salt to taste⁣


  • 1 tablespoon soy sauce/tamari
  • pepper
  • 2 teaspoons toasted sesame oil
  • salt & pepper to taste⁣

Sauce (optional, cabbage wraps can be served as is): 

  • 1 ½  tablespoons soy sauce/tamari
  • 1 tablespoon maple syrup
  • 1 tablespoon mirin
  • 1 chopped Thai chili (optional) 
  • salt & pepper
  • ½  cup water


  1. To make the filling, heat a non-stick pan with 1 teaspoon oil, sauté ginger until fragrant, add mushrooms, cook for 1-2mins. Add kale stems & continue to cook for about 30 secs, turn off the heat. ⁣
  2. Transfer mixture to a bowl, then add carrots, cooked rice & mix well with seasoning ingredients. Taste test.
  3. Bring a pot of water to boil, blanch cabbage leaves for about 45secs. Remove & quickly plunge them in icy water to stop the cooking.
  4. Place one cabbage leaf on a cleaned surface. Add a heaping spoon of filling in the middle, fold in the sides & wrap to seal. (Note: more filling for a larger leaf). Repeat with the remaining ingredients.⁣
  5. In a heated non-stick pan with 1 teaspoon oil, place as many cabbage wraps as will fit in one layer in the pan. Cook until both sides are nicely browned, flipping in halfway.
  6. Sauce: Add the sauce ingredients to a pan, then bring it to simmer & cook until slightly thickened.⁣ 
  7. Drizzle sauce on the cabbage wraps & garnish with sesame seeds & chopped cilantro.


Find more of WoonHeng’s recipes on @woon.heng.


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