Craving those night market Chinese dumplings but want it low carb? Hello cabbage rolls!
Perfect little pockets of pork mince, ginger and spring onion, wrapped in cabbage leaves, steamed to perfection and then dipped in an Asian inspired dipping sauce - You'll sure be adding this to your fake-away nights!
These cabbage rolls are so light and fresh yet comforting and filling, full of flavour and completely guilt free.
If you've ever had days when you're in the mood for a real Asian style dish, with pork, ginger, garlic, fresh vegies, then this is for you. Whether we are living a keto lifestyle or not, this has become a family favourite!
So far we have tried these with pork mince and chicken mince, and while both are great, pork mince, I believe, is the best choice. Next time I'll be sure to add diced prawn as well for the real dumpling experience!
I specifically bought a bamboo steamer for this dish, and I have no regrets - I wish I'd bought one earlier! Two tiers fits 8 dumplings perfectly. You can also pan-fry these cabbage rolls!
The dipping sauce is perfect for these rolls, sesame oil, garlic, soy sauce, honey substitute, ginger and chili. I've even made this sauce with some minor changes and added it to a chicken stir-fry, its that good!
The honey substitute I use is Natures Hallow, which I picked up from Low Carb Haven.
To make these cabbage rolls, you first need to prep your cabbage leaves. I've tried this with white cabbage and savoy cabbage, both were tasty but the prep was more complicated with white cabbage. Savoy leaves come apart easily, which you would then boil in water for three minutes, but with white cabbage I needed to boil the whole head for 10 minutes and then remove the core to peel away each leaf.
Once your cabbage leaves are prepped, simply combine 500g of mince meat with 1/2 cup spring onion, 1 tablespoon ginger, 1 tablespoon soy sauce, 1 teaspoon fish sauce, 1/2 teaspoon sesame oil and salt and pepper.
Place a scoop of the meat mixture into a cabbage leaf, approximately 2-3 tablespoons. Roll up from the stem while tucking in the sides
We managed to make 14 cabbage rolls with white cabbage, but only 8 cabbage rolls with the savoy, but they were definitely bigger!
Place them into your steamer and cook for 25 minutes.
While your cabbage rolls are cooking, prep your sauce.
Mix 1/2 cup sesame oil, 2 cloves of garlic, 2 tablespoons soy sauce, 2 tablespoons honey substitute, 1 teaspoon crushed ginger and fresh or dried chili. Mix until thickened and set aside until your cabbage rolls are ready!
Stuffed Cabbage Rolls
Makes approximately 8
Filling:
8 Savoy cabbage leaves*
500g pork mince
1/2 cup spring onion, chopped
1 tablespoon ginger
1 tablespoon soy sauce
1 teaspoon fish sauce
1/2 teaspoon sesame oil
Salt and pepper
Dipping sauce:
1/2 cup sesame oil
2 cloves garlic, crushed
2 tablespoons soy sauce
2 tablespoons honey substitute
1 teaspoon ginger, crushed
Red chili
Method:
Prep your cabbage leaves. Carve out the core of the savoy cabbage and peel away each leaf. Submerge in a pot of boiling water for 3 minutes. Drain and pat dry with a paper towel. * If using white cabbage, boil the entire head for 10 minutes, remove, allow to cool, cut out the core and peel away each leaf.
In a bowl, add pork mince, spring onion, ginger, soy sauce, fish sauce, sesame oil and salt and pepper. Stir to combine.
Place a scoop of meat into each cabbage leaf, approximately 2-3 tablespoons and roll from the stem upwards, tucking in the sides of the cabbage leaf as you go.
Pop each cabbage roll into a lined steamer, be sure not to over-crowd, and steam over a pot of boiling water for 25 minutes.
While waiting for the rolls to cook, combine sesame oil, garlic, soy sauce, honey substitute, ginger and chili in a bowl and mix until thickened.
Serve cabbage rolls with freshly chopped spring onion and the dipping sauce.
Enjoy!
1 cabbage roll dipped in sauce based off 8 total:
Net carbs: 3g Protein: 14g Fat: 25g
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