One of my biggest insecurities when meeting new people is shaking their hand because I’m afraid they might think my skin feels like sandpaper. I’ve had eczema for as long as I can remember because it’s a chronic condition. And when something is “chronic,” it means it’ll never go away and you need to find ways to manage it.

That means living a preventative lifestyle and managing inflammation to minimize flare-ups. One of the biggest changes I’ve made? Steaming more of my food.

Steaming is one of the most nutrient-preserving cooking methods. Because the food isn’t exposed to high, dry heat, it helps protect heat-sensitive nutrients like vitamin C, certain B vitamins, and healthy fats that support collagen production and skin repair. Gentle heat also forms fewer harmful compounds like heterocyclic amines (HAs) and advanced glycation end products (AGEs), which are associated with oxidative stress, inflammation, and accelerated skin aging.

With these steamed cabbage rolls, your body can retain more beneficial compounds like vitamin C, beta-carotene, and polyphenols to support overall health. And unlike frying or roasting at very high heat, steaming reduces the formation of inflammatory byproducts while retaining the natural flavor of the ingredients!

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Pork & Shrimp Cabbage Rolls

These Steamed Pork and Shrimp Cabbage Rolls are nutrient-preserving, anti-inflammatory, and cooked using gentle heat to reduce AGEs. Steaming is the key to retaining essential nutrients while maximizing flavor and moisture.

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Prep Time 25

Cook Time 20

Total Time 45

Course Appetizer

Cuisine Vietnamese

Servings rolls

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Ingredients

12 cabbage leaves
12 garlic chives for tying
4 oz shrimp
3 garlic cloves
1 shallot, chopped
¼ onion, chopped
¼ cup green onions, chopped
1 medium carrot, chopped
⅓ cup woodear or shiitake mushrooms, sliced
4 oz ground pork
1 Tbsp fish sauce
½ Tbsp chicken bouillon powder
½ tsp black pepper
¼ tsp turmeric
½ Tbsp gochugaru

Broth

2 cups water
1 Tbsp miso paste
1 ” knob ginger

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Instructions
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Bring a large pot of water to a boil. Blanch the cabbage leaves for 30–60 seconds, or until just pliable. Remove and set aside to cool.
12 cabbage leaves, 12 garlic chives for tying
Blanch the chive leaves in the same boiling water for about 30 seconds until softened. Remove and set aside.
In a food processor, pulse the shrimp, garlic, shallot, onion, green onions, carrot, and mushrooms until finely minced but not pureed.
4 oz shrimp, 3 garlic cloves, 1 shallot, ¼ onion, ¼ cup green onions, 1 medium carrot, ⅓ cup woodear or shiitake mushrooms
Transfer the mixture to a large mixing bowl. Add the ground pork and seasonings. Mix thoroughly until well combined.
4 oz ground pork, 1 Tbsp fish sauce, ½ Tbsp chicken bouillon powder, ¼ tsp turmeric, ½ Tbsp gochugaru, ½ tsp black pepper
Trim the thick stem (spine) from each cabbage leaf to make rolling easier.
Place about 2 tablespoons of filling near the base of each cabbage leaf. Roll upward toward the stem, folding in the sides as needed to fully enclose the filling.
Tie a softened chive around the center of each roll to secure. Repeat with remaining cabbage leaves.
In a separate bowl, whisk or sift the miso paste into the broth until dissolved.
2 cups water, 1 Tbsp miso paste
Arrange the cabbage rolls in a large pot. Pour the miso broth over the rolls and add a knob of ginger.
1 ” knob ginger
Bring the broth to a gentle simmer. Cover and cook for 15–20 minutes, or until the pork is fully cooked through.
Serve warm with a ladle of broth on the side.

Notes

Avoid over-blanching the cabbage; it should be flexible but not too soft.
Keep the simmer gentle to prevent the rolls from unraveling.

Keyword Biohacking, Nutrition, Pork, Quick, Seafood

Hi, I’m Tam!

I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…

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