If cozy, dumpling-style flavors are calling your name, then you’re going to love these Stuffed Cabbage Rolls with Gyoza Dipping Sauce. They deliver everything you crave from classic pan-seared rolls—savory filling, tender wrappers, and crispy golden edges, but without the fuss of folding tiny wrappers or deep frying. They’re made with simple, nourishing ingredients and finished with a bold, garlicky dipping sauce. Any time you’re craving something warm, satisfying, and dunkable, this recipe absolutely is a winner.

A plate of cabbage rolls sprinkled with sesame seeds, served with a bowl of soy-based dipping sauce garnished with chopped green onions and sesame seeds. Small bowls of sesame seeds and green onions are nearby.

There are so many versions of cabbage rolls floating around, but this one? Truly top tier. Tender napa cabbage is wrapped around a savory, umami-packed filling, pan-seared until golden and crispy on the outside, then dunked into a bold, garlicky gyoza-style dipping sauce.

Also, can we talk about cabbage for a second? I’m fully here for cabbage getting its moment in 2026! It’s affordable, versatile, and easily one of the best veggies out there. If you’ve never tried making cabbage rolls this way, consider this your sign. Want some more cabbage recipes? Try my Copycat Erewhon Cabbage Slaw and my Cabbage Carrot Salad with Tangy Peanut Dressing.

An overhead view of ingredients for lettuce wraps, including napa cabbage leaves, ground meat, shredded carrots, chopped mushrooms, green onions, sauces, seasonings, cooked rice, and oil, all arranged in bowls on a stone surface. — For these cabbage rolls, you’ll need napa cabbage, avocado oil, ground turkey, carrots, mushrooms, scallions, dark soy sauce, Chinese 5 spice, rice, soy sauce, sesame oil, garlic, ginger, sriracha, sesame seeds, and green onion.

A glass bowl filled with a dark, glossy sauce containing chopped green onions and sesame seeds, with a wooden spoon lifting some sauce. In the background are small bowls of red sauce and sesame seeds. — For these cabbage rolls, you’ll need napa cabbage, avocado oil, ground turkey, carrots, mushrooms, scallions, dark soy sauce, Chinese 5 spice, rice, soy sauce, sesame oil, garlic, ginger, sriracha, sesame seeds, and green onion.

What You Need to Make These Stuffed Cabbage Rolls

Napa Cabbage: You can’t have cabbage rolls without the cabbage! Once blanched, the leaves become soft and flexible, making them the perfect wrapper.
Avocado Oil: A neutral, high-heat oil that’s ideal for both cooking the filling and pan-searing the rolls until golden and crisp.
Ground Turkey: Lean, juicy, and quick-cooking, ground turkey soaks up all the flavors and keeps the filling light but satisfying.
Carrots: Finely shredded carrots add natural sweetness, color, and a little texture.
Mushrooms: Very finely chopped mushrooms bring serious umami and moisture, keeping the filling juicy and flavorful.
Scallions: Fresh and mildly oniony, scallions add some brightness.
Dark Soy Sauce: Adds depth, saltiness, and rich color to the filling, giving it that classic dumpling-style savoriness.

A skillet filled with cooked ground meat, shredded carrots, white rice, and chopped green onions, with a wooden spoon resting inside. Surrounding the skillet are cabbage leaves, sauce, and small bowls of seasonings. — Add the ground turkey, carrots, finely chopped mushrooms, dark soy sauce, and Chinese five spice. Cook, breaking the turkey into small pieces, until fully cooked through and evenly seasoned. Stir in the cooked rice and scallions, then remove the skillet from the heat.

Chinese Five Spice: Warm, aromatic, and essential here—it ties everything together.
Cooked Rice: Helps bind the filling and adds just enough heartiness to make these cabbage rolls extra satisfying.
Low-Sodium Soy Sauce: The main component of the dipping sauce. Use coconut aminos if gluten-free!
Rice Wine Vinegar: Bright and tangy, it balances the saltiness of the sauce.
Sesame Oil: Adds that signature toasty, nutty aroma.
Garlic: Mashed garlic brings a bold, savory punch to the sauce.
Fresh Ginger: Adds warmth and a little zing.
Sriracha: A little heat goes a long way.
Sesame Seeds: Add subtle crunch and extra sesame flavor.
Green Onion: Optional for garnish, but great for a fresh pop of color and flavor right before serving.

How to Make These Stuffed Cabbage Rolls with Gyoza Dipping Sauce

To begin, prepare the gyoza dipping sauce. In a small bowl, whisk together the soy sauce (or coconut aminos), rice wine vinegar, sesame oil, garlic, ginger, sriracha, sesame seeds, and green onions if using. Set aside so the flavors can meld while you prepare the rolls.

Next, bring a large pot of water to a boil and prepare the cabbage. Working in batches, carefully drop 4–5 napa cabbage leaves into the boiling water and blanch for 1–2 minutes, just until softened and pliable. Remove immediately and transfer to a paper towel-lined surface to cool. Repeat until all of the cabbage leaves are blanched.

Once the cabbage is ready, make the filling. Heat 1 teaspoon of the avocado oil in a large skillet over medium-high heat. Add the ground turkey, carrots, finely chopped mushrooms, dark soy sauce, and Chinese five spice. Cook, breaking the turkey into small pieces, until fully cooked through and evenly seasoned. Stir in the cooked rice and scallions, then remove the skillet from the heat.

A person wraps cooked ground meat and vegetables in a large lettuce leaf on a plate. Nearby are bowls of sauce, sesame seeds, chopped green onions, and a pan of the meat mixture. — *Fold the cabbage over the filling, tuck in the sides, and roll tightly, similar to a burrito. Repeat with the remaining cabbage leaves and filling.*

Five cabbage rolls filled with a savory mixture are arranged in a light-colored pan, topped with sesame seeds. Surrounding the pan are small bowls containing sesame seeds, a dark dipping sauce, and minced meat. — *Fold the cabbage over the filling, tuck in the sides, and roll tightly, similar to a burrito. Repeat with the remaining cabbage leaves and filling.*

To assemble the rolls, layer two cabbage leaves slightly overlapping on a flat surface. Place a heaping spoonful of the filling (about 2–3 tablespoons) near the stem end of the cabbage. Fold the cabbage over the filling, tuck in the sides, and roll tightly, similar to a burrito. Repeat with the remaining cabbage leaves and filling.

Finally, cook the rolls. Heat a large skillet over medium heat and add the remaining avocado oil. Place the cabbage rolls seam-side down in the pan and cook undisturbed for 2–3 minutes, until the bottoms are golden and crisp. Carefully flip and cook for another 2 minutes on the other side. Repeat with remaining rolls as needed. Serve warm with the prepared gyoza dipping sauce and enjoy.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.