Sesame Ginger Keto Cabbage Rolls Recipe

Introduction

These Sesame Ginger Keto Cabbage Rolls are a flavorful, low-carb twist on a classic comfort food. Filled with savory ground pork and fragrant spices, they make a satisfying and healthy meal perfect for any night of the week.

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 sugar-free maple syrup
• 1 tbsp toasted sesame oil
• 1/2 lime, juiced

Instructions

1. Step 1: Preheat the oven to 350°F and bring a large pot of water to a boil.
2. Step 2: Blanch each cabbage leaf by submerging it in the boiling water for 1-2 minutes until it turns a vibrant green. Immediately transfer the leaves to an ice bath or very cold water to stop the cooking process.
3. Step 3: In a frying pan, heat olive oil over medium-high heat. Add shallots and cook until translucent, about 3-4 minutes. Stir in minced garlic and ginger, cooking until fragrant, about 2-3 minutes.
4. Step 4: Add ground pork to the pan and sauté until fully cooked and browned. Stir in grated carrot, fish sauce, tamari, and chopped green onions, warming through. Remove from heat and mix in cilantro.
5. Step 5: Prepare the cabbage leaves by cutting out the stem at the base with a V-shaped cut. Place 2-3 spoonfuls of the pork mixture onto each leaf. Roll the V-shaped end over the filling, tuck in the sides, and roll the leaf tightly like a burrito.
6. Step 6: Place each cabbage roll seam-side down in a baking pan or cast iron skillet.
7. Step 7: Whisk together the dipping sauce ingredients—tamari, sugar-free maple syrup, toasted sesame oil, and lime juice. Drizzle over the cabbage rolls.
8. Step 8: Bake the cabbage rolls uncovered for 15-20 minutes until heated through and slightly caramelized.

Tips & Variations

• For a spicier kick, add a pinch of red pepper flakes to the pork mixture or the dipping sauce.
• If you prefer a milder flavor, substitute ground chicken or turkey instead of pork.
• Use regular soy sauce if tamari is unavailable, but opt for low-sodium versions to keep the dish balanced.
• The dipping sauce can be served on the side for dipping if you prefer less sauce on the rolls.

Storage

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F until warmed through, or microwave in short intervals to avoid overcooking. The dipping sauce can be refrigerated separately for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cabbage for this recipe?

Yes, Napa cabbage works well due to its tender leaves, making it easier to roll. Green cabbage is firmer but still works fine when blanched properly.

Is this recipe suitable for a keto diet?

Absolutely. This recipe is low in carbohydrates and uses keto-friendly ingredients like tamari and sugar-free sweetener, making it perfect for a ketogenic lifestyle.

Sesame Ginger Keto Cabbage Rolls Recipe

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★★★★★

4.5 from 103 reviews

These Sesame Ginger Keto Cabbage Rolls are a delicious low-carb twist on traditional cabbage rolls. Filled with a savory ground pork mixture flavored with garlic, ginger, and tamari, then baked in a flavorful sauce made of tamari, sugar-free maple syrup, sesame oil, and lime juice, these rolls are perfect for a healthy ketogenic meal packed with vibrant Asian-inspired tastes.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 10 cabbage rolls (serves 4-5) 1x
• Category: Main Course
• Method: Baking
• Cuisine: Asian Fusion
• Diet: Low Carb

Ingredients

Scale 1x2x3x

For the Cabbage Rolls

• 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 (for blanching)

Dipping Sauce

• 3 tbsp tamari
• 1 tbsp sugar-free maple syrup
• 1 tbsp toasted sesame oil
• 1/2 lime, juiced

Instructions

1. Preheat and prepare water: Preheat your oven to 350°F. Bring a large pot of water to a boil for blanching the cabbage leaves.
2. Blanch cabbage leaves: Submerge each cabbage leaf in the boiling water for 1-2 minutes until they turn vibrantly green. Remove immediately and transfer them to an ice bath or very cold water to halt the cooking process and keep them tender yet pliable.
3. Sauté aromatics: Heat olive oil in a frying pan over medium-high heat. Add shallots and cook until translucent, about 3-4 minutes. Stir in minced garlic and ginger and cook for another 2-3 minutes until fragrant.
4. Cook pork filling: Add the ground pork to the pan and cook until browned and fully cooked through. Stir in grated carrot, fish sauce, tamari, and green onions; cook until warmed through. Remove from heat and stir in chopped cilantro for freshness.
5. Prepare cabbage rolls: Using a sharp knife, cut out the stem at the base of each cabbage leaf in a V-shape. Place 2-3 spoonfuls of the pork mixture onto the cabbage leaf. Fold the V-shaped end over the filling, tuck in the sides, and roll tightly up toward the top of the leaf as you would a burrito. Repeat for all leaves.
6. Arrange rolls in pan: Place the cabbage rolls seam-side down in a baking pan or cast iron skillet to keep them sealed during baking.
7. Make and drizzle sauce: Whisk together tamari, sugar-free maple syrup, toasted sesame oil, and lime juice until well combined. Drizzle this sauce evenly over the cabbage rolls.
8. Bake: Place the pan in the preheated oven and bake uncovered for 15-20 minutes to allow flavors to meld and the sauce to slightly thicken.

Notes

• The blanching step softens the cabbage leaves, making them easier to roll without tearing.
• If you don’t have sugar-free maple syrup, you can substitute with a low-carb sweetener like erythritol mixed with a drop of vanilla extract.
• Feel free to swap ground pork for ground chicken or turkey if preferred.
• To keep the rolls warm after baking, cover the pan with foil and let stand for 5 minutes before serving.
• These rolls can be stored in the refrigerator for up to 3 days and reheated gently in the oven.

Keywords: keto cabbage rolls, sesame ginger, low carb Asian recipe, ground pork cabbage rolls, keto dinner, gluten free cabbage rolls