[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core) A$60. Offer ends 25/06/24. See terms.
Photo of Asian chicken cabbage rolls by WW

Asian chicken cabbage rolls

Total Time
4 hr 30 min
25 min
4 hr 5 min
Tie two cuisines together with these super easy cabbage rolls. Traditionally a Greek dish, these have a fresh, vibrant filling with all those fantastic flavours of Asia. Enjoy with noodles topped with sesame seeds for a little extra crunch.


Savoy cabbage

80 g, (8 medium leaves)

Chicken breast mince

400 g


1 small, grated

Water chestnut(s)

225 g, drained, finely chopped


1 clove(s), crushed

Green shallot(s)

3 individual, thinly sliced, plus extra to garnish

Fresh ginger

2 tsp, finely grated

Reduced salt soy sauce

60 ml, (1/4 cup)

Sesame oil

2 tsp

Chicken stock

1 cup(s), (250ml)

Fresh red chilli

1 whole, birdseye, thinly sliced

Sesame seeds

2 tsp, lightly toasted


  1. Cook cabbage leaves in a saucepan of boiling water for 30 seconds or until just softened. Drain. Refresh under cold water. Trim leaves to even sizes.
  2. Combine mince, carrot, water chestnut, garlic, two-thirds of the shallots and half each of the ginger, soy sauce and oil in a bowl. Place 3 tablespoons of mixture onto stem end of cabbage leaves. Fold in 2 opposite edges, then roll to enclose filling. Place cabbage rolls, seam-side down, in a 4.5 litre (18-cup) slow cooker. Pour in stock. Cook, covered, on low for 4 hours (or high for 2 hours).
  3. Towards end of cooking time, combine chilli with remaining shallots, ginger, soy and oil in a small bowl. Sprinkle rolls with sesame seeds and extra shallots and serve with dipping sauce.


SERVING SUGGESTION: Steamed Asian greens (such as choy sum and gai lan), plus boiled rice noodles.