Steamed Ponzu Napa Cabbage Rolls
Published Sep 11, 2025
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It’s no secret that cabbage rolls are a comfort food classic, but these Steamed Ponzu Napa Cabbage Rolls take things in a lighter, fresher, and far more flavorful direction. By using Napa cabbage instead of heavier traditional cabbage, plus the bright citrusy flavor of Marukan Yuzu Ponzu, this dish becomes a satisfying yet refreshing meal. Whether you’re looking for a new weeknight dinner idea or an impressive dish for entertaining, this recipe truly delivers.
Table of Contents
Why You’ll Love This Recipe
There are so many reasons to fall in love with these cabbage rolls. First, they’re gluten-free, dairy-free, and nut-free, making them a crowd-pleasing option for those with dietary needs. Second, the Marukan Yuzu Ponzu adds a tangy, umami-packed punch that sets this recipe apart from traditional cabbage rolls. Finally, because these rolls are steamed, they feel lighter while still being full of flavor. It’s comfort food without the heaviness, and that balance makes them perfect year-round.
What You Will Need
To make these steamed cabbage rolls, you’ll need:
- Napa cabbage leaves
- Ground pork
- Shiitake mushrooms
- Water chestnuts
- Carrots
- Shallot, garlic, and fresh ginger
- Marukan Yuzu Ponzu
- Toasted sesame oil
- Chili crisp, maple syrup (or honey) for the sauce
These ingredients combine to create a filling that is both savory and slightly sweet, all wrapped up in tender cabbage leaves.
Tips and Variations
- Protein Swap: While ground pork works beautifully here, you can substitute ground chicken or turkey for a leaner option.
- Vegetarian Option: Try crumbled tofu in place of meat, combined with the same mushrooms and water chestnuts for great texture.
- Sauce Twist: If you want more heat, add extra chili crisp to the dipping sauce. For something milder, leave it out and let the ponzu and maple syrup shine.
- Air Fryer Hack: Want to skip steaming? Lightly spray the rolls and air fry them at 350°F for about 10 minutes until cooked through. This adds a slightly crisp texture to the leaves while keeping the filling juicy.
Frequently Asked Questions
What is Marukan Yuzu Ponzu?
Ponzu is a citrus-based Japanese sauce, and Marukan’s version combines authentic yuzu—a fragrant citrus fruit—with their expertly brewed soy sauce and rice vinegar. It’s tangy, bright, and savory all at once, which makes it a perfect match for delicate dishes like these cabbage rolls. Here are more Ponzu recipes.
Can I make these ahead of time?
Yes! You can prepare and roll the cabbage ahead of time, then steam them right before serving. The sauce can also be made in advance and stored in the fridge.
Are these freezer-friendly?
They’re best enjoyed fresh, but you can freeze uncooked rolls in an airtight container for up to a month. Steam straight from frozen, adding a few extra minutes of cook time.
These Steamed Ponzu Napa Cabbage Rolls are proof that healthy food can still be packed with flavor. With the help of Marukan Yuzu Ponzu, you get a tangy, citrusy kick that elevates this dish into something special. Serve them as a main course or a beautiful appetizer, and watch them disappear fast!
Steamed Ponzu Napa Cabbage Rolls
Ingredients
- 12 large Napa cabbage leaves
- 1 pound ground pork
- ¾ cup shiitake mushrooms, finely chopped
- ½ cup water chestnuts, finely chopped
- ½ cup carrot, finely shredded
- 3 tablespoons Marukan Yuzu Ponzu
- 1 large shallot, minced
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon toasted sesame oil
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon ground white pepper
- Avocado oil spray or other gluten-free nonstick cooking spray
For the Sauce:
- 3 tablespoons Marukan Yuzu Ponzu
- 1 – 2 teaspoons chili crisp
- 1 tablespoon maple syrup or honey
- ½ teaspoon toasted sesame oil
Instructions
- Bring a large pot of water to a boil. Fill a separate bowl with ice water.
- Blanch the cabbage leaves in the boiling water for 30 seconds, then immediately transfer them to the ice water to stop cooking.
- Drain and pat dry with a clean towel.
- In a large bowl, mix ground pork, shiitake mushrooms, water chestnuts, shredded carrots, Marukan Yuzu Ponzu, shallot, ginger, garlic, sesame oil, salt, and white pepper. Stir until well combined.
- Lay a cabbage leaf flat and place about 3 tablespoons of filling near the base.
- Fold in the sides and roll up tightly like a burrito. Repeat with the remaining leaves and filling.
- Lightly spray a steamer basket with avocado oil spray. (If using a bamboo steamer, line with parchment that has been punched with many holes, then spray with oil.)
- Arrange the rolls seam-side down in the basket, ensuring they do not touch.
- Steam over boiling water for 12 – 15 minutes, or until the pork is fully cooked (should be 165°F on an instant-read thermometer.
- While the rolls are steaming, make the sauce. In a small bowl, whisk together Marukan Yuzu Ponzu, chili crisp, maple syrup, and sesame oil
- Carefully transfer the cabbage rolls to a serving plate. Serve hot with the dipping sauce on the side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
