Chicken Cabbage Rolls Recipe: Crispy and Golden

Looking for a fun way to enjoy chicken and vegetables? These Chicken Cabbage Rolls are filled with seasoned ground chicken, carrots, onion, garlic, and kinchay, wrapped in tender cabbage leaves, steamed until cooked, and coated in crispy breadcrumbs before frying.

Each roll has a flavorful filling and a golden, crunchy exterior that tastes delicious with sweet chili sauce. Serve them as an afternoon snack, appetizer, or main dish with rice. They’re also great for parties and family gatherings.

This Chicken Cabbage Rolls recipe uses simple ingredients and an easy step-by-step method. You can prepare the rolls ahead, steam them, and fry them just before serving for the best texture.

Watch Chicken Cabbage Rolls in Youtube

What Are Chicken Cabbage Rolls?

Chicken cabbage rolls are cabbage leaves wrapped around a seasoned ground chicken filling. The leaves are briefly blanched to make them flexible, then filled and rolled into small parcels.

Cabbage rolls can be steamed, baked, or simmered in sauce. In this Filipino-style version, the rolls are steamed first, then coated with cornstarch, beaten eggs, and breadcrumbs before frying.

The result is a combination of tender cabbage, savory chicken, and a crispy coating. Carrots add color and sweetness, while garlic, onion, soy sauce, and oyster sauce give the filling its delicious flavor.

Enjoy these rolls as a snack, appetizer, or main dish with steamed rice.

Why You’ll Love This Recipe

• Crispy and tender: The breadcrumb coating provides a satisfying crunch around the soft filling.
• Full of flavor: Garlic, onion, kinchay, soy sauce, and oyster sauce season the chicken.
• A creative way to enjoy vegetables: Cabbage becomes the wrapper for a savory filling.
• Great for sharing: Make a batch for family gatherings, parties, or weekend snacks.
• Easy to customize: Adjust the seasonings and serve with your favorite dipping sauce.
• Convenient to prepare ahead: Steam the rolls first, then coat and fry them closer to serving time.

Ingredients for Chicken Cabbage Rolls

Prepare these ingredients before cooking.

• 1 large napa cabbage: Provides flexible leaves for wrapping.
• 500 grams ground chicken: The main ingredient for the filling.
• ½ cup minced carrots: Adds sweetness and color.
• 1 red onion, minced: Builds flavor.
• 4 cloves garlic, minced: Adds a savory aroma.
• 1 tablespoon minced kinchay: Provides a fresh herbal note.
• 2 tablespoons soy sauce: Seasons the chicken.
• 2 tablespoons oyster sauce: Adds savory umami flavor.
• ½ teaspoon ground black pepper: Provides gentle warmth.
• 1 large egg: Helps bind the filling.
• 1 cup cornstarch: Creates the first coating layer.
• 2 eggs, beaten: Helps the breadcrumbs adhere.
• 1 cup breadcrumbs: Creates the crispy exterior.
• Cooking oil, for frying.

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How to Make Chicken Cabbage Rolls

Step 1: Prepare the Cabbage

Cut away the thick bottom portion of the napa cabbage and carefully separate the leaves.

Bring a pot of water to a boil. Dip each leaf into the hot water for 10–15 seconds, just until flexible. Remove and drain.

Avoid overcooking the leaves, as they may tear during wrapping. If the center rib is too thick, trim it slightly without cutting through the leaf.

Step 2: Prepare the Chicken Filling

In a large bowl, combine the ground chicken, carrots, red onion, garlic, kinchay, soy sauce, oyster sauce, black pepper, and one egg.

Mix thoroughly until the ingredients are evenly distributed. Chop the vegetables finely so they blend well with the chicken and make the rolls easier to shape.

Step 3: Wrap the Filling

Lay a cabbage leaf on a clean surface. Place approximately one tablespoon of filling near the bottom of the leaf.

Fold the bottom over the filling, tuck in the sides, and roll upward to form a compact parcel. Keep the filling enclosed without pulling the cabbage too tightly.

Repeat with the remaining leaves and filling. Use less filling for smaller leaves to prevent them from tearing.

Step 4: Steam the Rolls

Arrange the rolls in a steamer, placing the folded edges downward when possible. Steam for about 7–8 minutes, then check that the chicken is fully cooked.

Cooking time depends on the size of the rolls. Ground chicken should reach an internal temperature of 165°F (74°C) at the center.

Remove the rolls carefully and let them cool slightly. Allow excess moisture to drain before coating to help the breading stick.

Step 5: Coat the Rolls

Place the cornstarch, beaten eggs, and breadcrumbs on separate plates.

Roll each steamed parcel in cornstarch, dip it in the beaten egg, and then coat it evenly with breadcrumbs. Press the crumbs gently so they adhere.

Repeat until all the rolls are coated.

Step 6: Fry Until Golden

Heat cooking oil in a deep pan over medium heat. Carefully add the rolls in batches, avoiding overcrowding.

Fry, turning as needed, until the coating is crisp and golden brown. Since the chicken is cooked during steaming, frying mainly gives the rolls their crunchy exterior.

Transfer to a wire rack or paper towels to drain excess oil.

Step 7: Serve

Arrange the chicken cabbage rolls on a serving plate. Serve warm with sweet chili sauce, garlic mayonnaise, or your preferred dip.

Enjoy them as finger food, a snack, or a main dish with steamed rice.

Tips for the Best Chicken Cabbage Rolls

Blanch the leaves briefly. Soft cabbage is easier to wrap, but overcooked leaves can tear.

Avoid overfilling. One tablespoon is a good starting point. Adjust the amount according to the size of each leaf.

Drain before breading. Excess moisture can prevent the coating from sticking properly.

Use three coating stations. Cornstarch, egg, and breadcrumbs create layers that help produce a crispy exterior.

Fry in batches. Crowding the pan lowers the oil temperature and may make the coating greasy.

Check the chicken’s doneness. Make sure the center reaches 165°F (74°C) during steaming before proceeding to the coating and frying steps.

Chicken Cabbage Roll Variations

For extra flavor, add a little grated ginger or chopped spring onion to the filling. You can also adjust the garlic and black pepper according to your preference.

For a lighter version, serve the steamed rolls without breading or frying. They’ll have a softer texture but still pair well with a dipping sauce.

If you prefer extra crunch, use panko breadcrumbs instead of regular breadcrumbs. A spicy dipping sauce also complements the savory filling.

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What to Serve with Chicken Cabbage Rolls

Sweet chili sauce is an excellent dip because its sweet and mildly spicy flavor complements the savory chicken.

For a complete meal, serve the rolls with steamed rice and a simple vegetable side. If you’re preparing them for a party, offer two dipping sauces so guests can choose their favorite.

How to Store and Reheat

Allow leftover rolls to cool, then place them in an airtight container and refrigerate promptly. Consume within three to four days for best quality.

Reheat in an oven, air fryer, or skillet until heated through and crisp. A microwave also works, although the breadcrumb coating may soften.

For meal preparation, steam the rolls ahead and refrigerate them once cooled. Coat and fry them closer to serving time for the best texture.

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Frequently Asked Questions

Can I use regular green cabbage?

Yes. Green cabbage works, although its leaves may be thicker. Blanch them until flexible and handle them carefully when wrapping.

Can I prepare the rolls ahead?

Yes. Steam the rolls, cool them, and refrigerate promptly. Coat and fry them shortly before serving.

Can I make these without frying?

Yes. Serve the steamed rolls without breadcrumbs for a softer version.

What dipping sauce works best?

Sweet chili sauce is a popular choice. Garlic mayonnaise or a soy-vinegar dip also pairs well with the savory filling.

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Enjoy Homemade Chicken Cabbage Rolls

These Chicken Cabbage Rolls turn simple ingredients into a delicious snack or meal. Seasoned ground chicken, tender cabbage, and a golden breadcrumb coating create a satisfying combination of flavors and textures.

Serve them fresh with your favorite dip, share them with family, or prepare a batch for your next gathering. This easy recipe is a fun addition to your homemade menu.

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Chicken Cabbage Rolls Recipe (TAGALOG)

MGA SANGKAP

• 1 pirasong malaking pechay baguio
• ½ kilo giniling na manok
• ½ tasang carrots (hiniwa ng maliliit)
• 1 pirasong sibuyas (hiniwa ng maliliit)
• 4 butil ng bawang (hiniwa ng maliliit)
• 1 kutsarang kinchay (hiniwa ng maliliit)
• 2 kutsarang toyo
• 2 kutsarang oyster sauce
• ½ kutsaritang durog na paminta
• 1 pirasong itlog
• 1 tasang cornstarch
• 2 piraso ng itlog (for coating)
• 1 tasa ng breadcrumbs
• Pang-pritong mantika

PAANO LUTUIN:

1. Hiwain ang babang part ng pechay baguio at paghiwahiwalayin ang mga dahon. Isawsaw ang bawat dahon sa kumukulong tubog ng 10 hanggang 15 segundo para lumambot.
2. Sa isang malaking bowl, ilagay ang giniling na manok, carrots, sibuyas, bawang, kinchay, toyo, oyster sauce, paminta at itlog. Haluin ito ng mabuti.
3. Ipatong ang isang piraso ng pechay baguio sa isang flat na space. Maglagay ng isang kutsarang meat filling sa bandang babang parte ng dahon. I-roll at balutin ito ng mabuti. Ulitin ang step na ito hanggang magamit mo na ang lahat ng nagawang meat filling.
4. I-steam ang mga cabbage rolls sa mababang apoy ng 7 hanggang 8 minuto. Alisin ang mga ito sa steamer at hayaang lumamig ng konti.
5. Ihanda ang mga fry coatings. Maglagay ng cornstarch, itlog at breadcrumbs sa tatlong hiwahiwalay na pinggan. I-coat ang bawat cabbage roll sa bawat isang fry coating simula sa cornstarch, egg at breadcrumbs.
6. Magpainit ng mantika sa kawali. Iprito ang mga cabbage rolls hanggang maging golden brown. Ilipat ang mga ito sa strainer o sa paper towel para tumulo ang sobrang mantika.
7. I-serve kasama ng iyong favorite ng dip. Enjoy!