Description
These sesame ginger keto cabbage rolls feature tender blanched cabbage leaves wrapped around a savory, aromatic filling. Each roll is gently simmered in a rich, umami-packed sauce infused with fresh ginger and toasted sesame oil, then finished with a sprinkle of sesame seeds. The dish offers a harmonious blend of sweet, salty, and tangy notes, with a satisfying texture from the soft cabbage and flavorful interior.
Ingredients
- *For the Cabbage Rolls:*
- 1 large head green cabbage (about 2–3 pounds)
- 1 tablespoon olive oil
- 1 pound ground chicken or beef (80/20 blend recommended)
- 1/2 cup finely chopped mushrooms (optional, for added moisture and umami)
- 1/4 cup finely chopped green onions, plus more for garnish
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 large egg
- 1/4 cup almond flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- *For the Sesame Ginger Sauce:*
- 1 cup chicken broth
- 1/4 cup tamari or coconut aminos
- 2 tablespoons rice vinegar (unseasoned)
- 1 tablespoon sesame oil
- 1 tablespoon erythritol or monk fruit sweetener blend
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1/2 teaspoon xanthan gum (for thickening)
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- **Prepare Cabbage:** Carefully remove the core from the cabbage. Place the whole cabbage in a large pot of boiling water for 5-7 minutes, or until the outer leaves are pliable enough to peel off without tearing. Gently peel off 10-12 large outer leaves. Trim any thick veins from the base of each leaf to make them easier to roll. Set aside.
- **Prepare Filling:** In a large bowl, combine the ground chicken or beef, chopped mushrooms (if using), green onions, minced garlic, grated ginger, egg, almond flour, salt, and pepper. Mix thoroughly until all ingredients are well combined.
- **Assemble Rolls:** Lay a cabbage leaf flat. Place about 2-3 tablespoons of the meat mixture near the stem end of the leaf. Fold the sides of the leaf over the filling, then roll tightly from the stem end towards the tip, creating a compact roll. Repeat with the remaining cabbage leaves and filling.
- **Prepare Sauce:** In a medium bowl, whisk together the chicken broth, tamari, rice vinegar, sesame oil, erythritol, grated ginger, and minced garlic.
- **Cook Rolls:** Arrange the assembled cabbage rolls snugly in a large skillet or Dutch oven. Pour the prepared sesame ginger sauce over the rolls. Bring the sauce to a gentle simmer over medium heat, then reduce heat to low, cover, and cook for 30-40 minutes, or until the cabbage is very tender and the filling is cooked through.
- **Thicken Sauce (Optional):** If a thicker sauce is desired, carefully remove the cabbage rolls from the skillet and set aside. Whisk 1/2 teaspoon of xanthan gum into the simmering sauce until it thickens slightly. Return the rolls to the pan.
- **Serve:** Garnish with toasted sesame seeds and additional chopped green onions or fresh cilantro before serving.
Notes
To easily remove cabbage leaves, you can also freeze the whole cabbage overnight, then thaw it. The leaves will naturally separate.
Do not overfill the cabbage leaves to ensure they roll tightly and cook evenly.
For a vegetarian option, substitute the ground meat with a mixture of finely chopped firm tofu or tempeh, and additional mushrooms.
These cabbage rolls can be prepared ahead of time and stored in the refrigerator for up to 3 days before cooking.
Leftovers store well in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 350
- Fat: 20g
- Carbohydrates: 12g
- Protein: 30g