Description
Delightful cabbage rolls filled with ground pork, ginger, and aromatics, perfect for a comforting and nutritious keto meal.
Ingredients
- 1 tablespoon Olive Oil
- 3 cloves Garlic
- 1 tablespoon Ginger (or 1 teaspoon ground ginger)
- 1 medium Shallot (or onion)
- 1 pound Ground Pork (or ground turkey/chicken)
- 1 medium Carrot (or grated zucchini)
- 1 tablespoon Fish Sauce (or soy sauce/tamari)
- 1 tablespoon Tamari
- 2 stalks Green Onions (or chives)
- 1/4 cup Cilantro (or parsley)
- 12 leaves Cabbage (or Napa cabbage)
- 2 tablespoons Tamari
- 1 tablespoon Sugar-free Maple Syrup (or erythritol/stevia)
- 1 teaspoon Toasted Sesame Oil
- 1 tablespoon Lime Juice
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add minced garlic, shallots, and ginger. Sauté until fragrant, about 2-3 minutes.
- Stir in the ground pork, breaking it up with a spatula. Cook until it’s browned, approximately 5-7 minutes.
- Add grated carrots, fish sauce, tamari, and sugar-free maple syrup to the skillet. Mix well and let it cook for another 3 minutes until well incorporated.
- Remove from heat and mix in chopped cilantro and green onions. Allow to cool slightly.
- Prepare the cabbage leaves by boiling a pot of water. Submerge the cabbage leaves for 1-2 minutes until softened, then cool in cold water.
- Stuff each cabbage leaf with a portion of the meat mixture, folding the sides in and rolling tightly.
- Place the rolls seam-side down in a greased baking dish. Drizzle with toasted sesame oil and lime juice.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until heated through and slightly crispy on top.
- Serve warm and enjoy!
Notes
For a milder flavor, reduce the amount of ginger. Fresh herbs elevate the taste, but dried can be a good substitute. For extra crunch, consider adding chopped nuts into the filling.