Asian-inspired Cabbage Rolls (Edit recipe)

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!

35 minutes

45 minutes

Difficulty:

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Show nutritional information

This 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.

by Primal Palate

Serves: 4

Ingredients

1 head Green Cabbage
2 tsp Avocado Oil
1 lb Ground Pork
1/2 cup Vidalia Onion, diced
1 Tbsp Ginger Root, minced
2 cloves Garlic, minced
1/2 cup Celery, diced
1/4 cup Raisins
1/2 cup White Mushrooms, diced
1/4 tsp Himalayan Pink Salt
1/4 tsp Black Pepper
1/4 tsp Red Pepper Flakes
1/4 cup Coconut Aminos
1/2 cup Carrots, grated
1 cup Cauliflower Rice (click for recipe)
1 tsp Toasted Sesame Oil
2 whole Green Onion (Scallion), thinly sliced

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.