If you think cabbage recipes are boring, these Red Curry Cabbage Cups are about to change your mind. Tender cabbage leaves are wrapped around a juicy, flavour-packed chicken filling, then baked in a creamy coconut red curry sauce until everything is saucy, cozy, and completely irresistible.

I started making these when I wanted something that felt a little different from the usual stuffed cabbage situation. Less tomato sauce, more warmth and spice. They look impressive, but once you’ve boiled the cabbage and mixed the filling, the oven does the rest. If you’ve been staring at a head of cabbage in your fridge, this is your sign.

😍 Why You’ll Love These Red Curry Cabbage Cups

Bold but balanced flavour: The red curry paste brings warmth and depth, while fresh lime juice and zest keep everything bright.
Tender, juicy filling: Ground chicken mixed with ginger, garlic, soy sauce, and green onions that stays moist as it bakes.
Creamy coconut sauce: The red curry coconut milk sauce bakes right into the cabbage, creating a rich, spoonable sauce you’ll want to drizzle over everything.
Surprisingly simple: Boil, fill, and bake. Doesn’t get much simpler.

🥬 Ingredients To Make These Red Curry Cabbage Cups

Green cabbage: Softened in boiling water so the leaves become pliable and easy to wrap without tearing.
Fresh parsley: Optional garnish that adds a little bit of freshness and colour.
Ground chicken: Lean and mild, the ground chicken absorbs all the ginger, lime, and curry flavours.
Seasoned breadcrumbs: Help bind the filling together while keeping it tender instead of dense.
Garlic: Freshly minced for bold, savoury flavour.

Red curry paste: Adds warm, aromatic heat and gives both the filling and sauce that signature Thai-inspired flavour.
Egg: Acts as the binder that keeps the mixture cohesive and easy to shape.
Soy sauce: Brings saltiness and umami, balancing the sweetness of the coconut milk in the sauce.
Green onions: Add a mild onion bite and a little freshness throughout.
Fresh ginger: Bright, slightly spicy, and essential for the mixture.
Lime juice: Cuts through the richness.
Lime zest: Intensifies the citrus flavour and makes the filling feel extra fresh.
Coconut milk: Creates a creamy sauce that soaks into the cabbage. Use full-fat for best texture.

✔ How To Make These Red Curry Cabbage Cups

Bring a large pot of salted water to a boil. Carefully lower in the whole head of cabbage (cored), and boil for 8–10 minutes, or until the leaves are soft and tender. Remove from the water and let cool slightly while you prepare your chicken filling.

In a large bowl, combine the chicken filling ingredients. Using your hands, mix until well incorporated. Avoid over mixing.

Peel off each cabbage leaf and gently dab with paper towel if water still remains. If the base of a cabbage leaf has a thick, tough core, carefully trim it with a small knife before using. Place the cabbage leaf in a small bowl. Lightly press the center to create a small indentation.

Spoon in some of the chicken mixture, then fold in the sides and wrap the cabbage securely around the filling. Arrange the stuffed cabbage rolls in a single layer in a large pan, seam side down. Repeat until you’ve used all of your chicken filling.

🤝 Sammy’s Tips for Red Curry Cabbage Cups

• You can fill each cabbage leaf with as much or as little chicken mixture as you like. Start with about ¼ cup, or use more depending on your preference. Keep in mind, you may have a few cabbage leaves left over.
• You will know that the chicken is cooked once you insert a food thermometer into the centre of the red curry cabbage cups and it reads 165 °F.

Preheat your oven 400 °F. Next prepare your red curry sauce by adding all of the ingredients to a small saucepan and turning the heat to low/medium. Bring to a light simmer and whisk until no clumps remain. Pour the red curry sauce evenly over the red curry cabbage cups, cover, and bake for 40-45 minutes or until the chicken is fully cooked and the cabbage is tender.

Garnish with fresh parsley, serve with rice and ladle over any extra sauce.

🗒 Variations

Extra heat: Add a finely minced Thai chili or an extra spoonful of red curry paste to the filling if you want more kick. A drizzle of chili oil on top before serving is also so good.
Herby finish: Swap the parsley garnish for fresh cilantro or Thai basil.
Extra saucy: Double the red curry coconut sauce if you’re serving these over rice. You will not regret having extra.
Mini cabbage cups: If your cabbage leaves are small, make slightly smaller bundles and reduce bake time by about 5–8 minutes.

🗒 Substitutions

Ground chicken: Ground turkey works also and keeps the same texture and flavour profile.
Breadcrumbs: Panko can be used instead of regular seasoned breadcrumbs.
Soy sauce: Tamari or coconut aminos both work well if needed.
Coconut milk: Use full-fat for best results, but light coconut milk will work if that’s what you have. The sauce will just be slightly thinner.
Green cabbage: Savoy cabbage is an excellent alternative and is even more tender and pliable.

🍴 Leftovers? Lucky You.

These red curry cabbage cups do reheat well. Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, add a small splash of coconut milk or water and warm gently in the microwave or on the stovetop. They also freeze. Let them cool completely, then freeze with the sauce in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.

🤔 FAQ’S

👩🏻‍🍳 Hungry For More?

If you loved this Red Curry Cabbage Cups recipe, then make sure to check out a few of my other cabbge recipes and more you may also love:

• Stuffed Cabbage Rolls
• Cabbage Rolls Recipe
• Crispy Salami Cups

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make these red curry cabbage cups (or any recipe of mine) don’t forget to leave a review.