Thai Coconut Curry Cabbage Rolls

These Thai coconut curry cabbage rolls are a bold twist on classic stuffed cabbage. The tender cabbage leaves are wrapped around a juicy pork filling and simmered in a creamy coconut red curry sauce. A cozy comfort dish that’s surprisingly easy to prepare.

For more coconut inspired meals, try my Thai coconut curry soup with dumplings, Coconut garlic shrimp or these Coconut gochujang meatballs next.

Easy coconut curry pork stuffed cabbage rolls

Some of my favorite comfort foods in the world are pierogi and old-fashioned cabbage rolls. In Poland we call them gołąbki, and they’ve always been a welcome guest at our table.

If you think cabbage recipes are boring, these coconut curry cabbage rolls are about to change your mind. It’s a fun twist on traditional cabbage rolls that still feels familiar. They’re easy to make, great for prepping ahead, and perfect for freezing. I also love that they look impressive on the table but the cooking itself is very relaxed. Once the rolls are tucked into the sauce, the stove does the rest.

The coconut curry sauce brings warmth, spice, and creaminess all at once. It turns simple cabbage rolls into something that feels both comforting and a little unexpected.

Watch the recipe video

Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube.

Pro tip

Don’t overmix the pork filling. Mixing too much can make cabbage rolls dense and tough.

When shaping the rolls, keep the meat mixture slightly loose so the coconut sauce can seep in while they cook. That keeps the filling tender and full of flavor.

Do I need to boil the cabbage first?

Yes. Boiling softens the cabbage leaves so they become flexible enough to roll without tearing. Skipping this step makes wrapping the rolls almost impossible.

Variations

I like to keep this recipe flexible depending on what I have on hand.

• I usually use ground pork because that’s traditional for gołąbki and it keeps the dish budget friendly. But ground turkey, chicken, or a mix of pork and beef also work well.
• If I want a milder version, I reduce the Thai curry paste and skip the chili flakes in the filling. When I’m craving more heat, I simply add a little extra curry paste.
• Sometimes I mix grated carrot or zucchini into the filling for extra vegetables.
• Instead of rice, I occasionally use cauliflower rice, or skip it entirely and add breadcrumbs with an egg to keep the texture light.
• For a fresh finish, I love topping the rolls with cilantro or Thai basil.

Ingredients

Meat filling:

A juicy ground pork and rice mixture that stays tender inside the cabbage leaves.

• Ground pork
• Basmati rice or white rice
• Chili flakes
• Garlic powder
• Scallions
• Low sodium soy sauce

Tai coconut curry sauce:

A creamy coconut curry sauce that’s rich, fragrant, and full of flavor.

• Avocado oil – for greasing the pan
• Full-fat unsweetened coconut milk
• Low sodium soy sauce
• Fish sauce
• Garlic
• Lime juice
• Thai red curry paste
• Chicken broth or vegetable broth

What kind of cabbage works best?

Green cabbage works best because the leaves soften nicely and become easy to roll once blanched. Savoy cabbage also works well and gives the rolls a slightly more delicate texture.

Look for a large head of cabbage with flexible outer leaves, since those are the easiest to separate and fill. Very small or tightly packed cabbages can be harder to work with.

How to make cabbage rolls ahead

These cabbage rolls are actually even better the next day.

• Option 1 – Cook first, then reheat
  Prepare the cabbage rolls completely, let them cool, and store them covered in the fridge. Reheat gently on the stovetop over medium low or in the oven at 250°F (120°C) for about 1 hour until heated through.
• Option 2 – Assemble ahead
  Roll the cabbage leaves and keep them covered in the fridge for up to 1 day before cooking. The coconut curry sauce can also be made ahead and stored separately. When ready, combine everything and cook as directed.

Can I bake the cabbage rolls instead?

Yes. Arrange the rolls in a baking dish, pour the coconut curry sauce over them, cover, and bake at 350°F (180°C) for about 60 minutes.

Check after about 40 minutes and add a splash of chicken broth if the sauce reduces too much.

Storage

Store leftover cabbage rolls in an airtight container in the fridge for up to 3 days, or freeze them for up to 2 months.

Reheat gently in the oven or on the stovetop with extra sauce spooned over the top so the rolls stay tender and juicy.