Sesame Ginger Keto Cabbage Rolls Recipe
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.
- 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
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
- Preheat and prepare water: Preheat your oven to 350°F. Bring a large pot of water to a boil for blanching the cabbage leaves.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
