Description
These Thai Coconut Curry Cabbage Rolls feature tender cabbage leaves stuffed with seasoned ground beef, basmati rice, and scallions, then simmered in a rich, creamy Thai red coconut curry sauce. This flavorful, comforting one-pot dinner is perfect for family meals and meal prep!
Ingredients
Cabbage
1 head green cabbage
1 tablespoon avocado oil, for greasing
Filling
1.1 pounds ground beef (500 g)
½ cup uncooked basmati rice
1 teaspoon chili flakes
1 teaspoon garlic powder
1 tablespoon low-sodium soy sauce
2 scallions, diced
Coconut Curry Sauce
1 can (14 oz/400 ml) unsweetened full-fat coconut milk
2 tablespoons low-sodium soy sauce
1 tablespoon fish sauce
4 garlic cloves, grated
Juice of ½ lime
3 tablespoons Thai red curry paste
1 cup beef broth
Instructions
1. Prepare the Cabbage: Remove the tough core from the cabbage. Place it cut side down in a large pot with hot water. Simmer for 10 minutes, turn, and cook for another 5 minutes until the leaves soften.
2. Make the Filling: In a large bowl, combine ground beef, uncooked basmati rice, chili flakes, garlic powder, soy sauce, and diced scallions. Mix gently until evenly combined.
3. Prepare the Curry Sauce: In a bowl, whisk together coconut milk, soy sauce, fish sauce, grated garlic, lime juice, Thai red curry paste, and beef broth until smooth.
4. Separate the Cabbage Leaves: Carefully peel off the softened cabbage leaves. Trim thick stems if necessary to make rolling easier.
5. Fill and Roll: Place approximately 2 tablespoons of beef filling onto each cabbage leaf. Fold the bottom over the filling, tuck in the sides, and roll tightly.
6. Arrange in the Pot: Lightly grease a Dutch oven with avocado oil. Line the bottom with leftover cabbage leaves. Arrange the rolls seam side down and pour the coconut curry sauce over them.
7. Cook the Cabbage Rolls: Bring the sauce to a gentle boil. Cover, reduce the heat to low, and simmer for approximately 60 minutes, until the rice is tender and the beef reaches 160°F (71°C).
8. Garnish and Serve: Sprinkle with extra sliced scallions and serve warm with the creamy coconut curry sauce.
Notes
Cabbage Tip: Choose a large green cabbage with flexible leaves for easy rolling.
Rice: Use uncooked basmati rice, as it cooks inside the cabbage rolls.
Spice Level: Reduce the chili flakes or red curry paste for a milder flavor.
Coconut Milk: Full-fat coconut milk provides the creamiest sauce.
Protein Substitutions: Ground turkey or chicken can replace beef. Cook poultry fillings to 165°F (74°C).
Storage: Store cooked leftovers in an airtight container in the refrigerator for 3–4 days.
Freezing: Freeze cooked cabbage rolls with their sauce for up to 2–3 months for best quality.
Serving Suggestion: Serve with steamed jasmine rice or a fresh cucumber salad.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner, Main Course
- Method: Stovetop, Simmering
- Cuisine: Thai-Inspired, Asian Fusion
Nutrition
- Serving Size: 2 cabbage rolls with sauce
- Calories: 440 kcal
- Sugar: 6 g
- Sodium: 1040 mg
- Fat: 31 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 23 g
- Cholesterol: 60 mg