These Asian cabbage rolls are a fun cross between pork fried rice and Chinese lettuce wraps.

The filling of the rolls is made with cauliflower rice, ground pork (or chicken), shredded carrots, scallions and lots of fresh ginger.

The mixture is cooked until tender, tossed in a delicious Asian sauce and then rolled into cabbage leaves.

I added 2 eggs to the rice mixture to help bind everything together when baked in the rolls, but if you don’t eat eggs then they can be left out.

I used Savoy cabbage leaves but Chinese cabbage would work well too.

When preparing the leaves, run a knife along the stem to thin it out and make the leaf more pliable. You can also cut the thicker end of the stem off if it becomes difficult to roll.

Be sure to cover the dish with a sheet of tin foil before putting it in the oven because the cabbage leaves brown very quickly.

Truthfully when I made this recipe I wasn’t expecting the rolls to be so durable and assumed that they would have to be eaten with a knife and fork. If your cabbage leaves are big enough then the rolls are incredibly easy to pick up by hand, which is great for dipping into the sauce.

I was also amazed how long the leftovers lasted, up to 5 days! So you can make a big batch of these and enjoy them as a packed lunch throughout the week.

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!


  • 1 head savoy cabbage


  • 1 tbsp sesame oil
  • 1 onion finely diced
  • 2 cloves garlic
  • 500 grams ground pork (or turkey/chicken)
  • 2 tbsp finely chopped fresh ginger
  • 3 cups cauliflower rice
  • 2 tbsp coconut aminos
  • 1 tbsp fish sauce
  • 1/3 cup chopped spring onions
  • 1/2 cup shredded carrot
  • 2 eggs


  • 3 tbsp sesame oil
  • 2 tbsp coconut aminos
  • 1 tsp lime juice
  • 2 tbsp chopped cilantro
  • 1-2 tsp chili flakes


  • Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and lightly grease an 11 x 7 inch baking dish. 
  • Cut the end off of the cabbage and peel away approximately 8 to 10 leaves. Run a knife down the flat part of each leaf to thin out the stem and cut away the end part if it is quite thick (see photo above). This will make the leaf more pliable.  
  • Heat the sesame oil in a large skillet. Add in the onion and garlic and sauté for 4 minutes until the onion begins to soften. Add in the ground pork and ginger and using a wooden spoon break the meat into crumbly pieces. 
  • Once the meat is fully cooked through, add in the cauliflower rice, coconut aminos, fish sauce, spring onions and carrot. Let everything cook for about 5 minutes before cracking in the 2 eggs and stirring well to ensure that everything is well mixed. Remove the skillet from the heat and allow to cool slightly. 
  • Place 2 to 3 spoonfuls of the pork mixture into the center of each cabbage leaf and roll them up like a burrito, folding in the two sides over the center and then rolling the other ends over top. Place the cabbage rolls seam side down in the baking dish. Once you have finished rolling all of the rolls, place a sheet of aluminium foil over the dish and bake it in the oven for 30 minutes. 
  • While the rolls are baking, in a bowl whisk together the ingredients for the sauce. 
  • After 30 minutes of baking, remove the tin foil from the top of the dish, brush each roll with some of the sauce and return to the oven to bake for another 15 minutes until the rolls turn golden in colour. 
  • Sprinkle the rolls with sesame seeds and serve along side the sauce for dipping.