Steamed cabbage rolls

2 servings
10 min
5 min
Very Easy
These steamed cabbage rolls can be served as an appetizer or a snack, maybe even as a side accompanying a meal of stir-fry veggies and rice, sort of like Spring Rolls.


Number of serving: 2
8-10 clean outer leaves of large green or red cabbage, unbroken if possible

salt to taste


paper towels or clean kitchen towels to pat the leaves dry before stuffing


½ cup cooked garbanzo beans, coarsely ground up

4-6 medium mushrooms, chopped finely

1 small onion, chopped finely

1-2 cloves of garlic, crushed

1 teaspoon freshly grated ginger

1 teaspoon curry powder or garam masala

1 tablespooon canola oil

salt to taste

2)Dipping Sauce:

4 tablespoon light soy sauce

1-2 tablespoon Sambal Oelek

1 teaspoon toasted sesame seeds

1 teaspoon Splenda® or brown sugar (optional)


  • Stuffing: Heat the oil in a pan, sauté the onions, garlic and mushrooms, add the garbanzo and ginger, add the curry powder, adjust salt to taste and cook till well-combined and fairly dry; allow to cool.
  • Bring a large pot of salted water to a rolling boil, add the cabbage leaves, cover and allow to cook for 3-5 minutes, checking after a couple of minutes to make sure they don't get too mushy; remove from water, drain well and place on towel to dry.
  • Stuff each leaf carefully, roll like a burrito or spring roll.


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