Asian Style Stuffed Nappa Cabbage


  • 1 Large nappa (Chinese/wombok) cabbage
  • 750 g (1.65 lbs) Minced chicken
  • 2 cups Jasmin rice, cooked
  • 1 cup Onions
  • 1 1/2 tbsp Garlic, pressed
  • 1 1/2 tbsp Ginger, finely chopped
  • 1 cup Shiitake mushrooms, fresh or reconstituted, diced
  • 1/2 cup Carrot, finely chopped
  • 1/2 cup Celery, finely chopped
  • 1/2 cup Each red and green bell pepper (capsicum)
  • 1/4 cup Soya sauce
  • 1 tbsp Sesame oil
  • 3 Eggs, beaten
  • Oil for frying


  • Simmer the whole nappa cabbage for 20 minutes in salted water.
  • Sauté the onion, garlic, and ginger with the chicken. Allow to cook fully.
  • Add in the vegetables and continue sautéing for a further 5 minutes. Add the soya and the sesame oil. Mix in the rice and combine well. Allow cooling.
  • Beat the eggs and add them to the chicken mixture mixing well.
  • See our blog for how to stuff the nappa cabbage.
  • Bake for 1.5 hours at 190C (375F).
  • Serve drizzled with dark soya sauce and sprinkled with fresh chilies and green onions.

This could be made in a conventional oven, the Fornetto oven, a kamado or a smoker.