Tender napa cabbage leaves encase a savory ground beef and rice filling, then bake under a glossy homemade honey teriyaki glaze. This dish delivers restaurant-quality flavor with straightforward technique, making it ideal for meal prep or weeknight dinners.
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To make the honey teriyaki sauce, combine 4 cloves of minced garlic, 1 tbsp of grated ginger, 1 tsp of sesame oil, 1/4 cup of beef broth, 3 tbsp of mirin, 1/2 cup of soy sauce, 4.5 tbsp of honey, and black pepper in a saucepan over medium heat.
Let the sauce simmer for about 2 minutes.
In a small bowl, whisk together 1/4 cup of cold water and 1.5 tbsp of cornstarch to create a slurry. Slowly pour the slurry into the simmering sauce, stirring constantly until it thickens.
Once thickened, remove the sauce from the heat and set it aside.
In a large bowl, combine the ground beef, cooked jasmine rice, grated carrots, 4 sliced green onions, the remaining 4 cloves of minced garlic, the remaining 1 tbsp of grated ginger, and the remaining 1 tsp of sesame oil.
Add 1/2 cup of the prepared honey teriyaki sauce, the whisked egg, salt, and white pepper to the bowl.
Gently mix all the filling ingredients together, being careful not to overmix. Set aside.
Prepare the napa cabbage by gently peeling off the largest outer leaves. Slice off the hard ends of the leaves.
Blanch the cabbage leaves in a large pot of boiling water for about 20 seconds until they are pliable.
Immediately transfer the blanched leaves to an ice bath to stop the cooking process. Once cooled, remove them and pat them dry with a paper towel.
To assemble, place a scoop of the beef filling at the bottom portion of a cabbage leaf. Fold in the sides, then roll it up tightly.
In a large skillet, heat cooking oil over medium-high heat. Brown the cabbage rolls on both sides.
Arrange the browned rolls in a baking dish. Pour the remaining 1/4 cup of beef broth and 1/4 cup of mirin into the dish.
Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 15 minutes.
Remove the foil, brush the tops of the rolls with more of the honey teriyaki sauce, and return to the oven to bake uncovered for another 5 minutes.
Serve the cabbage rolls hot, drizzled with the pan juices and garnished with sesame seeds and more sliced green onions.
Store cooled rolls in an airtight container for up to 4 days. Reheat gently in a 350°F oven for 15–20 minutes covered with foil, or microwave individual portions for 2–3 minutes.
Yes, but blanch green cabbage leaves longer (5–7 minutes) since they're thicker and tougher than napa. Napa's tender leaves require only 2–3 minutes of softening.
Seal each roll seam-side down in the baking dish, and ensure the filling isn't too loose. A tight roll with the seam tucked underneath keeps the structure intact.
Yes. Assemble rolls up to 24 hours ahead and refrigerate covered. Bake directly from the fridge, adding 5–10 minutes to the baking time.
Mirin provides umami and subtle sweetness; honey adds body and caramelization to the glaze. Both are essential for the authentic teriyaki flavor balance.
Yes. Double the filling, cabbage, and sauce proportionally. Use two 9×13 baking dishes and bake simultaneously, or bake in batches.
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