Home » Appetizers & Sides » High Protein Napa Cabbage Rolls

High Protein Napa Cabbage Rolls

Name: High Protein Napa Cabbage Rolls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 head napa cabbage; 4 garlic cloves (minced); 2 tbsp fresh ginger (minced); 3 green onions (finely chopped); 8 oz mushrooms (finely chopped); 1 cup TVP; 1 cup water; ¼ cup coconut aminos (or tamari); ½ tsp salt and pepper (more or less to taste); ¼ cup coconut aminos (or tamari); 2 tbsp rice vinegar; 1 tbsp sriracha; ½ tsp garlic powder; ½ tsp ground ginger; 1 tsp maple syrup; 1 tbsp sesame seeds

This post may contain affiliate links.

If you’re craving the savory, umami-packed flavor of dumplings but want something a bit lighter and more nourishing, these High Protein Cabbage Rolls will hit the spot. In this recipe, we're swapping traditional wrappers for tender, nutrient-dense napa cabbage leaves and stuffing them with a high-protein, meatless filling that you'll have to stop yourself from snacking on between rolling! It’s a total better than takeout moment that comes together right on your stovetop in 30 minutes!

Jump to Recipe Print Recipe

High Protein Napa Cabbage Rolls (Easy Asian-Inspired Cabbage Rolls)

If you love dumplings, potstickers, or gyoza, these high protein cabbage rolls are about to have you in a chokehold! Instead of a traditional meat filling, these rolls are packed with TVP (textured vegetable protein, aka single ingredient dehydrated soy crumbles that mimic meat perfectly), which creates a hearty, satisfying texture while soaking up all the savory flavors. Wrapped in tender napa cabbage leaves and pan-seared until perfectly warm and flavorful, they deliver all the comfort of a takeout classic in a lighter, plant-powered way. The result is a satisfying, protein-rich filling that mimics the texture of traditional meat while soaking up every bit of flavor.

The real magic? The gyoza sauce!

It’s salty, tangy, garlicky, and just spicy enough to keep things interesting, the kind of sauce that instantly makes everything taste restaurant-level. Drizzle it over the rolls or dip each bite in, and you get that bold, umami flavor you’d expect from takeout, without the mystery oils or heavy feeling afterward. Pro tip: Double batch the sauce because I promise you’ll want to dip everything you make into it going forward!! It’s cozy, high-protein, incredibly satisfying, and proof that sometimes the best takeout… is the version you make at home.

Types of Cabbage Rolls

Cabbage rolls are a universal comfort food; they show up in different ways all over the globe! Whether it’s the tomato-heavy versions from Eastern Europe or the steamed varieties found in dim sum, almost every culture has its own take on “stuffing a leaf.” The Jackfruitful version? A homage to my favorite cuisine, anything Asian! These high protein cabbage rolls lean into those bright, punchy flavors I’m always obsessed with: ginger, garlic, and umami! I wanted to create a meatless cabbage roll recipe that didn’t feel like a compromise, focusing instead on a texture that feels hearty and a sauce that makes every bite pop.

Ingredients in Cabbage Rolls

The ingredients you’ll need for this healthy cabbage roll recipe are simple but come together to create something delicious! Here’s what you’ll need:

Napa Cabbage: This is the best cabbage to use for these rolls in my opinion, they are pliable even before steaming, long and easy to roll.
TVP (Textured Vegetable Protein): A single-ingredient soy product that works magic as the filling for these rolls. TVP is like a sponge soaking up whatever flavor enhancers you put it in and will give the filling a “meaty” texture while staying 100% plant-based!
Mushrooms: When finely chopped, mushrooms help provide additional meaty texture but that essential umami depth. They work with the TVP to create a filling that tastes complex and rich.
Ginger and Garlic: Do not skimp on these two! When added to the filling, these two aromatics provide the “zing” that keeps the rolls from feeling heavy.
Coconut Aminos or Tamari: This provides the salty, savory backbone.
Green Onions: Green onions add freshness and mild onion flavor that brightens the filling.

Dipping Sauce Ingredients

The dipping sauce is what makes this recipe the best napa cabbage rolls you’ll ever make! I kid you not, this sauce is superb! Here is what you’ll need:

Coconut Aminos or Tamari: Adds salty umami flavor and is the base for this dipping sauce.
Rice Vinegar: Provides tangy brightness that complements the deeper flavors.
Sriracha: Adds gentle heat; use at your own discretion, adding more or less depending on your personal heat preference.
Garlic Powder and Ground Ginger: Reinforcing the aromatic profile.
Maple Syrup: Balances everything with subtle sweetness.
Sesame Seeds: Add texture and nutty flavor with every bite!

How to Make Cabbage Rolls

Making these cabbage rolls is actually fun and leaves a lot of room for creativity with the filling. Follow these steps, and you’ll have a craveworthy dinner on the table in minutes!

Soften the Cabbage Leaves

First, we need to make the napa cabbage leaves flexible. Drop them into boiling salted water for just a minute or two. You’re looking for them to lose their “snap” and become translucent. Immediately move them to a towel to cool. If they stay in the water too long, they’ll become too fragile to roll!

Prepare the Filling

In your skillet, sauté the garlic, ginger, and onions. You’ll know it’s time to move to the next step when the ginger smells sweet rather than sharp. Add the mushrooms and cook them down until they are very soft and have released their moisture. Stir in the TVP, water, and tamari. The TVP will instantly start to rehydrate and take on a deeper color and a savory smell.

Roll the Cabbage Rolls

The first roll is never the prettiest, but after that, you’ll have a really good idea of how it works best for you. Lay a leaf flat, add a few tablespoons of filling near the base, and roll it up tightly, tucking the sides in as you go. Think of it like a little cabbage burrito! This is what you’ll do with all the cabbage until you’ve finished your filling; or until you’ve made the amount you’d like, you can also meal prep this and leave the leftovers separate.

Pan Sear the Rolls

This is a step many stuffed cabbage rolls recipes skip, but it turns things up a notch! Put the rolls into the hot skillet for about 2 minutes per side. You want to see the cabbage turn lightly golden and slightly caramelized. This adds a layer of flavor that steaming alone just can’t match.

Make the Sauce

While your rolls are pan searing, make the gyoza sauce by combining all sauce ingredients in a small jar. Stir until smooth and balanced. Serve the rolls warm with the sauce on the side for dipping, or drizzle on top and let the rolls soak up all that goodness!

What To Serve With Cabbage Rolls

These napa cabbage rolls are quite filling on their own, but if you want to turn this into a full feast, you could serve them alongside this fresh cucumber salad, a serving of jasmine rice, or a small soup like miso.

Storing, Freezing, and Reheating Cabbage Rolls

Something you might not expect is that these vegan stuffed cabbage rolls are incredibly freezer-friendly!

In the fridge: Keep them in an airtight container in the fridge for up to 4 days. You can also store all ingredients separately and assemble each roll prior to eating.
For freezing: Lay them on a parchment-lined tray to freeze individually first (so they don’t stick together!), then move them to a bag.
To reheat: I find that a quick toss in a hot skillet with a splash of water and a lid on top is the best way to bring them back to life without them getting mushy.

Why You’ll Love Napa Cabbage Rolls

Aside from being a super easy napa cabbage roll recipe, it’s also designed to be high protein, gluten free and oil free. I scoured the internet looking for a recipe like this, with super clean ingredients, totally vegan, and still having this much flavor and satisfaction; it was slim pickings!

These cabbage rolls are light enough for a quick lunch but also filling and savory enough for a cozy Friday night in. The recipe as a whole is also low carb and macro friendly, meaning this recipe will not break your macro count if you’re watching your weight and will still taste like you’re indulging (win win in my opinion!). This is also a great way to use your napa cabbage if it takes you some time to move through a whole head.

Cabbage Roll FAQs

How do you prevent the rolls from falling apart? The secret is in the “tuck.” As you roll from the thick base toward the leafy top, make sure to fold the sides in early. Also, placing them seam-side down in the skillet for the initial sear helps “glue” them shut.

Can you freeze cabbage rolls? Absolutely! Because napa cabbage rolls have a high water content, they freeze and thaw remarkably well. Just be sure to reheat them in a pan rather than a microwave to maintain that slightly charred exterior.

Can napa cabbage rolls be made ahead? Yes! You can prep the filling and blanch the leaves a day in advance. When you’re ready to eat, just roll and sear. It’s a great way to save time on a busy weeknight.

What cabbage works best for cabbage rolls? Napa cabbage works best because the leaves are tender, long and flexible.

Are cabbage rolls healthy? Yes. When made with plant-based fillings like mushrooms and TVP, they are high in protein and lower in saturated fat.

Do you need to boil cabbage before rolling? Yes. Blanching the leaves softens them so they don’t tear when rolling.

Did you make this recipe?

I would love to hear your experience with this recipe! Don’t forget to leave a rating and review below.

Other Tasty Cabbage Recipes

If you have half a head of cabbage left over, don’t let it go to waste! Try these delicious napa cabbage recipes next:

Roasted Napa Cabbage with Crispy Tofu

Sesame Cabbage Layered Salad

Vegan Egg Roll in a Bowl

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

Get the Jackfruitful Meal Planner !

Say goodbye to meal time stress with the Jackfruitful Meal Planner! Get a weekly custom meal plan, grocery list, and access to exclusive recipes, tutorials, at-home workouts and more!

Get the Layered Salads ebook from Jackfruitful Kitchen for FREE!

Enter your email below and then check your inbox for the goodies.

colorful grain bowl with kale, purple cabbage, quinoa, chickpeas, roasted sweet potato, watermelon radish, and dressing

High Fiber Rainbow Protein Bowls

creamy pasta with corn and chopped basil

High Protein Creamy Corn Pasta

watermelon, cucumber, and tofu salad with mint and dark dressing in a checkerboard pattern

Checkerboard Cubed Watermelon Salad

Join my mailing list to get the latest recipes first!

hand dipping a browned cabbage roll into sesame sauce, surrounded by more rolls

Jackie Akerberg

High Protein Napa Cabbage Rolls

5 from 2 votes

Print Recipe Pin to Pinterest!

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings (20 rolls)

Course: Main Course

Calories: 183

Equipment

stove

Ingredients

Cabbage Roll Ingredients

1 head napa cabbage
4 garlic cloves, minced
2 tbsp fresh ginger, minced
3 green onions, finely chopped
8 oz mushrooms, finely chopped
1 cup TVP
1 cup water
¼ cup coconut aminos, or tamari
½ tsp salt and pepper, more or less to taste

Dipping Sauce Ingredients

¼ cup coconut aminos, or tamari
2 tbsp rice vinegar
1 tbsp sriracha
½ tsp garlic powder
½ tsp ground ginger
1 tsp maple syrup
1 tbsp sesame seeds

Method

Bring a large pot of salted water to a boil. Add 6-8 cabbage leaves at a time and cook for 1-2 minutes until softened, immediately transferring to a colander lined with paper towels to cool.
Heat a nonstick skillet over medium heat and add a splash of water or cooking oil to lightly coat. Add in the garlic, ginger and onion and sauté until tender, and then add the mushrooms, cooking for 3-4 minutes until very soft. Add the TVP, water and coconut aminos and stir, seasoning with salt and pepper to taste.
Lay one leaf at a time on a clean, dry surface and add 2-3 tbsp of filling, depending on the size of your leaves. Roll up tightly from the base of the leaf, tucking in the sides to make a perfect little roll. Repeat with remaining filling and leaves.
Clean out the skillet and heat over medium low heat, and add a splash of cooking oil if desired (optional). Add the cabbage rolls and cook for 2 minutes per side until lightly golden.
Prepare the sauce by combining all the ingredients in a jar and seasoning to taste.
Serve the rolls warm with dipping sauce.

Nutrition

Serving 1servingCalories 183kcalCarbohydrates 26gProtein 17gFat 2gSaturated Fat 0.3gPolyunsaturated Fat 1gMonounsaturated Fat 0.4gSodium 1086mgPotassium 793mgFiber 8gSugar 9gVitamin A 811IUVitamin C 67mgCalcium 287mgIron 4mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

Did you make this recipe?

Let us know how it was!

2 Responses

Pam Gorman says:

March 15, 2026 at 6:09 am

They are definitely 5 stars!

Loading...

Reply
Pam Gorman says:

March 15, 2026 at 6:08 am

These were absolutely delicious! So flavorful! Easy to make. Will definitely make again and again.

Loading...

Reply

5 from 2 votes

High Protein Napa Cabbage Rolls