These Miso Butter Braised Cabbage Rolls are the ultimate cozy dinner with a flavor-packed twist. Tender cabbage leaves are filled with a gingery chicken and rice mixture and braised in a silky miso butter sauce for a meal that’s deeply savory and downright crave-worthy.

Why You’ll Love these Cabbage Rolls

• A fresh twist on classic cabbage rolls. This version swaps in a gingery ground chicken and rice filling for an Asian-inspired flavor profile that will perk up the palate.
• Cozy, nourishing, and satisfying. The protein-packed chicken and rice filling makes these cabbage rolls extra hearty and satiating. You can also easily bump up the fiber by double-wrapping the cabbage rolls.
• Perfect for meal prep or make-ahead dinner. These cabbage rolls reheat beautifully, making them an excellent contender for weekday meals. Plus, many of the components can be made ahead, ensuring they fit into busy weeknights.
• Adaptable. The filling is endlessly adaptable if you wish to add extra veggies, switch up the meat (or grain), or flavor agents.

The first time I (successfully) made this recipe, my husband and I truly couldn’t get over how delicious it was.

And as much as I love a traditional stuffed cabbage roll recipe, the miso butter sauce creates a total umami bomb that transcends the classic flavor profile.

This is the type of meal I’d enthusiastically serve to guests, yet also look forward to any night of the week for just my family and I.

And if you’re like me and can’t get enough cabbage right now, try this easy Sausage and Cabbage Skillet recipe next.

The Ingredients

• Cabbage: You’ll need a whole head of green cabbage, however will only use 5 to 6 of the outer leaves. The remaining head of cabbage can be sautéed, pickled, or added to a soup or stew.
• Rice: Cooked white rice adds heartiness to the filling. I suggest a long-grain white rice, such as jasmine rice, however brown rice will also work.
• Ground chicken: A lean, protein-rich filling option that soaks up the aromatics beautifully. Alternatively, you can use ground turkey, pork, or beef.
• Garlic + ginger: Helps build the savory, aromatic backbone of the filling. Fresh is a MUST here!
• Tamari: Brings salty, umami depth to the filling. Alternatively, you can use soy sauce or coconut aminos.
• Sesame oil: Look for toasted sesame oil, which has richer, nuttier flavor. Just a small amount really ties the dish together.
• Scallions: Lend a mild onion-y flavor (and freshness) to the filling. Use both the green and white parts for balance. (And if you have any leftover, use them for a garnish after the cabbage rolls bake.)
• Miso paste: I suggest using white miso paste, which is slightly sweeter and less pungent than other varieties.
• Butter: Creates a silky, rich base for the sauce and balances the saltiness of the miso paste. Just make sure you use unsalted butter to avoid the sauce becoming overly salty.
• Broth: You can use chicken or vegetable broth — just make sure it’s also low sodium.
• Lemon juice: Brightens and balances the richness of the miso butter sauce with a touch of acidity.

For a complete list of recipe ingredients and quantities, see the recipe card below.

The Directions

Step 1: Boil cabbage.

Bring a large pot of water to a boil. Add the entire head of cabbage and cook for 3 minutes, holding the cabbage down with the pot lid so it doesn’t float. (If your pot is not tall enough to fit the entire head of cabbage, cook for 2 minutes on each side, turning with a pair of tongs.)

Place the cabbage in a colander and set aside until cool enough to handle.

Step 2: Peel off leaves. Gently remove the 5 to 6 outermost leaves from the cabbage. (They should be tender and pliable.) At the base of each stem, cut a triangle to remove the thickest part of the leaf. Lay the cabbage leaves on a clean dish towel to dry.

Step 3: Prepare filling.

In a large mixing bowl, combine ground chicken, rice, scallions, garlic, ginger, tamari, sesame oil, salt, and black pepper.

Step 4: Mix well to combine.

Step 5: Stuff cabbage rolls.

Spoon about ½ cup of the filling onto the center of each cabbage leaf. Fold the sides in and place each roll seam-side down in baking dish or oven-safe sauté pan.

Step 6: Prepare Miso Butter Sauce.

Heat butter in a small saucepan over medium-low heat. Add broth and miso paste, whisking to combine. Once emulsified, remove from heat and stir in fresh lemon juice.

Step 7: Bake.

Pour miso butter sauce over cabbage rolls. Cover and bake at 375ºF for 30 minutes. Uncover, spoon sauce over rolls, and place pan back in the oven for 15 more minutes.

Recipe Variations

• Use a different meat or grain. You can swap the ground chicken for ground turkey or pork. The latter will add extra richness and flavor to the filling. You can also use brown rice or farro in place of the white rice.
• Add extra veggies to the filling. Shredded carrots or finely chopped shiitake mushrooms will blend seamlessly into the filling and boost nutrition.
• Turn up the heat. Add a spoonful of chili crisp or drizzle of sriracha to the rolls after they bake for a spicy kick.
• Make gluten or dairy free. These cabbage rolls are gluten free as written (as long as you use tamari and not soy sauce). To make them dairy free, use your favorite plant-based butter alternative.

Tips for Perfect Cabbage Rolls

• Don’t over-boil the cabbage. The leaves should be soft and pliable but not mushy. The cabbage usually only needs 3 to 4 minutes in boiling water.
• Trim the thick stem. For easier rolling, cut a triangle at the base of each stem to remove the thickest part of the leaf.
• Don’t roll too tight. You want the cabbage rolls to be secure enough to hold their shape, but not so tight that they potentially split as they cook.
• Spoon sauce overtop before and during baking. Make sure each roll gets thoroughly coated in sauce so they stay moist while baking.

Make-Ahead and Storage Tips

• Make-Ahead: The filling can be made 1 day in advance. Just keep refrigerated in an airtight container until ready to use. You can also fully prep the rolls (boil the cabbage, prepare the filling, and stuff the rolls) up to 24 hours in advance. Cover and keep refrigerated until ready to bake.
• Store: Refrigerate leftover cabbage rolls and sauce in an airtight container for 2 to 3 days.
• Reheat: You can rewarm individual portions in the microwave in a pinch, however the rolls and sauce are best reheated in the oven.

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If you give these cabbage rolls a try, be sure to snap a pic and tag #dishingouthealth so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!