Thai Inspired Cabbage Rolls

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Cool weather means the disappearance of many of my favorite summer veggies. Gone is the corn on the cob, bright heirloom tomatoes, and local green beans. Rather than choosing non local vegetables, I am trying to embrace a few of the cool weather produce items instead. This isn’t always easy….cabbage, broccoli, cauliflower and winter squash are not always well received by my kids. I came across a recipe for vegetable cabbage rolls using tofu and a few Thai spices that I thought sounded promising. (see the original recipe at Food Inspired By)  I decided to make a few changes (since I detest tofu with a passion)  and came up with these Thai inspired cabbage rolls using beef, rice and an assortment of Thai flavors. I think they came out delicious and will definitely be making them again.

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cabbage recipes Cabbage Rolls

If you are wondering how to bring winter produce into your kitchen, these cabbage rolls are just one of many ways to do it. If you are a fan of cabbage and want to see what else you can make with it just check out the linky below. You will find a whole selection of food bloggers who have gotten creative with cabbage this week!

cabbage rolls

Thai Inspired Cabbage Rolls

Yield: 6

Thai Inspired Cabbage Rolls

Thai Inspired Cabbage Rolls

A Thai inspired mixture rolled up in fresh cabbage leaves

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 1 medium cabbage
  • 1 pound ground beef
  • 2 TBSP olive oil
  • 1/2 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tsp fresh ginger, minced
  • 2 carrots, shredded
  • 2 cups cooked rice
  • chopped green onions for garnish
  • 1 cup Thai peanut sauce optional


  1. Blanch cabbage leaves: Bring a large pot of water to a boil. Add a pinch of salt, working one at a time submerge each cabbage leaf in the boiling water for 2 to 3 minutes (until just becoming translucent). Remove from boiling water and plunge into a bowl of ice water for 10 to 15 seconds. Remove and lay on a clean towel to drain.
  2. In a large saute pan heat olive oil over medium heat. Cook ground beef until most of the pink is gone. Drain if necessary. Add onion, shredded carrots, garlic and ginger to the ground beef and cook 2 to 3 minutes. Remove from heat.
  3. Onto each cabbage leaf spread 2 TBSP peanut sauce and place 1/2 cup beef mixture onto leaf. Roll up, tucking ends in.
  4. To serve, place a cabbage roll on a plate with a small side of peanut sauce. Top cabbage roll with additional shredded carrot for garnish if desired.

Nutrition Information:

Serving Size:


Amount Per Serving: Calories: 2124Total Fat: 159gSaturated Fat: 53gCholesterol: 340mgSodium: 1227mgCarbohydrates: 87gSugar: 6gProtein: 82g

easy dinner recipe 2 Cabbage Rolls

Check out the other cabbage recipes from the Food Bloggers this week. This is a weekly challenge to push the creativity of food bloggers. Our goal is to create an original recipe each week to accommodate the weeks ingredient.



  1. I can see where those Asian flavors would turn ordinary cabbage rolls into something very special.
  2. I'm not fond of tofu either and I'm glad you left it out! These sound delicious.
  3. I doubt my boys would eat these if tofu was in it. But, include MEAT and they are game to try almost anything.
  4. Most cabbage rolls I've seen take the italian route. I love how unique yours is!
  5. Thanks! I have always wanted to try Thai food.
  6. These look yum!! I love Thai and any sort of "roll"... I've never tried to make them at home before though, so this recipe is awesome! Thank!

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