UK Markets open in 2 hrs 25 mins
  • NIKKEI 225

    +297.97 (+1.07%)

    +171.00 (+0.84%)

    0.00 (0.00%)

    +0.80 (+0.04%)
  • DOW

    +141.43 (+0.43%)

    -404.37 (-1.75%)
  • CMC Crypto 200

    -4.39 (-0.71%)
  • Nasdaq

    +87.24 (+0.73%)
  • ^FTAS

    +35.28 (+0.86%)

Savoy cabbage rolls with a spicy dip recipe

Savoy cabbage rolls with a spicy dip recipe - Emli Bendixen
Savoy cabbage rolls with a spicy dip recipe - Emli Bendixen

I first ate these at a restaurant whose name I’ve long forgotten, but the dish stayed with me. When I had my own restaurant, Romy’s Kitchen, I would cook cabbage rolls for the staff and they loved it, so I started making them at home.

There are a lot of Indochinese people in India who eat dumplings and momos, often with a dip starring spring onions and soy sauce. This dip is inspired by that, and for those with a gluten allergy the cabbage rolls are the perfect alternative to dumplings.


Prep time: 30 minutes, plus resting time

Cook time: 20 minutes


Makes 10-12 rolls


For the cabbage rolls

  • 500g fatty pork mince (you can use lamb mince, or any other mince, too)

  • 1 medium onion, finely chopped

  • 3 large garlic cloves, finely chopped

  • 2-3 small green chillies, finely chopped

  • 1 tsp ground fennel seeds

  • 1 tsp ground coriander

  • small handful of fresh coriander, stalks and all, chopped

  • 1 savoy cabbage

For the spring onion and coriander dip

  • large handful of fresh coriander, stalks and all, chopped

  • 4 spring onions, finely chopped

  • 1 small Thai red chilli, deseeded and finely chopped

  • 1 tsp chilli flakes

  • 1 tsp honey

  • 40ml soy sauce

  • 4 tbsp rapeseed oil

  • 1 tsp cumin seeds

  • 2 large garlic cloves, finely chopped


1. Mix together all the roll ingredients, except for the cabbage, in a large bowl with half a teaspoon of salt, and leave at room temperature for 30 minutes.

2. Meanwhile, bring a large pan of water to the boil. Separate the cabbage leaves and blanch them in the water, with the lid on, for 1-2 minutes, or until they are just soft (the timing will depend on their size).

3. Lift them out with a slotted spoon and place on kitchen paper to drain. Allow to cool slightly, then trim the thick central stalks so they can lay flat and will be easier to roll up around the filling.

4. Shape a generous tablespoonful of the mince mixture into a fat sausage and place on one side of a cabbage leaf. Roll up the filling in the leaf, folding in the sides to make sure it is tightly sealed. Continue with the remaining mixture and leaves; with the smaller leaves, you will need to add less stuffing in order for them to seal properly.

5. Steam the cabbage rolls in a bamboo steamer, or in a steamer basket within a lidded pan of simmering water, for 15 minutes.

6. In the meantime, make the dip. Add the chopped coriander, spring onion, fresh chilli, chilli flakes, honey and soy sauce to a bowl and mix together.

7. Heat the oil in a frying pan and add the cumin seeds. As soon as they start to sizzle, add the garlic and cook for two minutes, or until light brown.

8. Add the sizzling oil to the dip bowl, whisk, and serve with the hot cabbage rolls.