Sesame Ginger Keto Cabbage Rolls
Delicious keto pork cabbage rolls. This recipe was adapted from Food By Mars.
Servings: 5 people
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1/2 inch cube ginger minced
- 1 shallot thinly sliced
- 1 lb ground pork
- 1 carrot grated
- 1/2 tbsp fish sauce
- 2 tbsp tamari
- 2 green onions chopped
- 1/4 cup cilantro roughly chopped
- 10 cabbage leaves
- pot of boiling water
Dipping sauce:
- 3 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 1/2 lime juiced
Instructions
- Preheat oven to 350F. Boil a large pot of water.
- Blanch each cabbage leaf by placing in the boiling water and cooking for 1-2 minutes--until vibrantly green. Remove from water and place immediately in an ice bath to stop cooking (or just really cold water if that's all you have).
- In a frying pan, add oil and heat on medium-high heat. Add in shallots and cook until translucent, about 3-4 minutes. Stir in garlic and ginger and cook until fragrant, about 2-3 minutes.
- Add in pork, and sautee until cooked through and brown. Stir in the grated carrots, fish sauce, tamari and green onions, warming through. Remove from heat and stir in cilantro.
- With the cabbage, cut out the stem at the base, making a v-shaped cut. Portion 2-3 spoonfuls of mixture onto the cabbage leaf. Roll the v-shaped end up to the filling, tuck in the sides, and roll the entire cabbage roll up towards to the top of the cabbage leaf (the same you you'd roll a burrito).
- Repeat the step with the other 9 cabbage leaves, place each cabbage roll seam down in a baking pan (or cast iron iron).
- Whisk together the sauce ingredients and drizzle overtop of the cabbage rolls.
- Place the pan in the oven and bake the cabbage rolls. Bake uncovered for 15-20 minutes.