Asian-Style Cabbage Wraps

Prep Time

15 Minutes

Prep Notes

The most important part of the cooking process is being sure to remove any tough stems from the bottom of the leaves, as they are difficult to tenderize.

Pro tip: Line the bottom of the baking pan with extra cabbage leaves to prevent the wraps from sticking to the bottom of the pan during baking. I like to use any pieces of leaves that don’t make the cut for using as wraps.

Cooking Time

50 Minutes


8 Stuffed Cabbage wraps


  • 8 savoy cabbage leaves
  • 1/2 lb. ground turkey
  • 1 C water chestnuts, chopped (Can substitute Bell Pepper, Bamboo Shoots or Jalapeno)
  • 1/2 c green onion, thinly sliced
  • 1 C shredded carrots
  • 1 T olive oil, for brushing
  • 3 T coconut aminos
  • 2 T sesame oil
  • 1/3 C cilantro, chopped
  • 1 garlic clove, minced
  • 1 inch piece of ginger, peeled and grated


1. In a medium pan, begin to brown ground turkey.

2. While turkey cooks, bring a large pot of water to boil and place cabbage leaves in water to tenderize, for about 5 minutes. Remove from pot and set aside on paper towel.

3. Once turkey is browned, pour into a mixing bowl. Add carrots, onion, and water chestnuts. Mix.

4. In a separate small bowl, whisk together sauce ingredients. Pour over vegetable and turkey mixture. Stir to coat.

5. Preheat oven to 350℉. Line a 9×13 baking pan with 8 cabbage leaves.

6. Place 1/3 cup filling in the center of cabbage leaves. Fold in the sides and roll up from the bottom.

7. Place in pan seam side-down. Brush cabbage with olive oil. Bake 35-40 minutes. Cabbage rolls should be lightly browned on top


Stuffed cabbage wraps get an Asian-inspired twist in this recipe full of fresh ingredients. This recipe makes a large batch for a Paleo-friendly crowd pleaser.