Asian-inspired Cabbage Rolls
I really wanted to make spring rolls, but since we're doing a Whole30 rice paper wrappers are temporarily off the menu. So I thought cabbage would work well for now (lettuce wraps could be great, too!) But after a few days of indecision on how to make this recipe, Hayley stepped in and knew just what to do. Thanks Hayley!
Ingredients
- 1 head1 head1 head Green Cabbage
- 2 tsp2 tsp2 tsp Avocado Oil
- 1 lb1 lb1 lb Ground Pork
- 1/2 cup1/2 cup1/2 cup Vidalia Onion, diced
- 1 Tbsp1 Tbsp1 Tbsp Ginger Root, minced
- 2 cloves2 cloves2 cloves Garlic, minced
- 1/2 cup1/2 cup1/2 cup Celery, diced
- 1/4 cup1/4 cup1/4 cup Raisins
- 1/2 cup1/2 cup1/2 cup White Mushrooms, diced
- 1/4 tsp1/4 tsp1/4 tsp Himalayan Pink Salt
- 1/4 tsp1/4 tsp1/4 tsp Black Pepper
- 1/4 tsp1/4 tsp1/4 tsp Red Pepper Flakes
- 1/4 cup1/4 cup1/4 cup Coconut Aminos
- 1/2 cup1/2 cup1/2 cup Carrots, grated
- 1 cup1 cup1 cup Cauliflower Rice (click for recipe)
- 1 tsp1 tsp1 tsp Toasted Sesame Oil
- 2 whole2 whole2 whole Green Onion (Scallion), thinly sliced
- 1 cup1 cup1 cup Coconut Aminos
- 1/2 tsp1/2 tsp1/2 tsp Fish Sauce
- 1 Tbsp1 Tbsp1 Tbsp Toasted Sesame Oil
- 1 Tbsp1 Tbsp1 Tbsp Cassava Flour
Cabbage Roll Sauce
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Bring a large pot of water to boil.
- Using a knife, remove the core of the cabbage, and any outer leaves that don't look good.
- Place the head of cabbage into the boiling water, and remove leaves with thongs as each leaf softens and removes easily from the head of cabbage.
- In a large saute pan, heat the avocado oil over medium heat. Add the onion to the pan and saute until translucent.
- Add the ginger and garlic to the pan, and saute until fragrant.
- Add the ground pork to the pan to brown evenly.
- Once the pork is browned, add the celery, mushrooms, and raisins. Saute until the celery has become tender, about 5 minutes.
- Season with the salt, pepper, and red pepper flakes.
- Add 1/4 cup coconut aminos, and stir to combine.
- Add in the shredded carrot and cauliflower rice, and stir to combine.
- Add in the toasted sesame oil, and turn off the heat.
- Stir in the sliced scallions.
- Slice the end of the stem out of the cabbage leaves, before filling and rolling.
- Spoon approximately 1/4 cup of filling into your cabbage leaf, and fold the end over the filling, and the fold either side over and roll up like a burrito. Place your rolled cabbage leaf into a baking pan, and repeat until you have used all of the filling or cabbage leaves.
- Preheat the oven to 400 degrees.
- In a small sauce pan, heat the cup of coconut aminos, fish sauce, and sesame oil with the cassava flour, whisking the cassava flour into the sauce.
- As the sauce heats, it will thicken from the cassava flour. Once it coats the back of a spoon, you can pour it over your cabbage rolls.
- Bake the cabbage rolls at 400 for approximately 40 minutes.
- Allow to cool, and enjoy.
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My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Grain Free Meat Nut Free Paleo Whole30This is our estimate based on online research. | |
Calories: | 647 |
Fat: | 38 g |
Carbohydrates: | 54 g |
Protein: | 18 g |
Cholesterol: | 80 g |
Sodium: | 2798 mg |
Fiber: | 2 g |
Sugars: | 38 g |
Calculated per serving. |
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