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Sesame Ginger Keto Cabbage Rolls

Sesame Ginger Keto Cabbage Rolls for a Flavorful Meal Prep

A savory blend of pork and ginger in keto-friendly wraps, perfect for meal prep and gluten-free diets.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 4 rolls
Course: Dinner
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tbsp Olive Oil Use avocado oil for a higher smoke point.
  • 2 cloves Garlic, minced Substitute with garlic powder if fresh is unavailable.
  • 1/2 inch Ginger, minced Ground ginger can be used, but fresh is preferred for zest.
  • 1 Shallot, thinly sliced Onion can work as a substitute, though it may be stronger.
  • 1 lb Ground Pork Swap with ground turkey or chicken for a leaner option.
  • 1 Carrot, grated Zucchini can be used as a lower-carb alternative.
  • 1/2 tbsp Fish Sauce Soy sauce or coconut aminos can be used as a substitute.
  • 2 tbsp Tamari Regular soy sauce can replace if not doing gluten-free.
  • 2 Green Onions, chopped Chives can be substituted for a milder taste.
  • 1/4 cup Cilantro, roughly chopped Parsley can be used if cilantro is disliked.
For the Wrap
  • 10 Cabbage Leaves Use collard greens for a sturdier option if desired.
For the Dipping Sauce
  • 3 tbsp Tamari
  • 1 tbsp Sugar-Free Maple Syrup Substitute with a keto-friendly sweetener if needed.
  • 1 tbsp Toasted Sesame Oil Use regular sesame oil if toasted is unavailable.
  • 1/2 Lime Juice Vinegar or lemon juice can be alternatives.

Equipment

  • Oven
  • large pot
  • Medium Frying Pan
  • Baking Dish
  • Small bowl

Method
 

Step-by-Step Instructions for Sesame Ginger Keto Cabbage Rolls
  1. Preheat your oven to 350°F (175°C).
  2. Boil a large pot of water. Add cabbage leaves and blanch for 1-2 minutes, then transfer to an ice bath.
  3. In a medium pan, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced shallots and sauté for 3-4 minutes.
  4. Stir in the minced garlic and ginger. Cook for an additional 2-3 minutes.
  5. Add the ground pork, stirring well. Sauté for 5-7 minutes until fully cooked.
  6. Mix in the grated carrot, fish sauce, tamari, and chopped green onions. Stir in cilantro.
  7. Cut out the thick stem of each cabbage leaf, fill with the mixture, and roll tightly.
  8. In a small bowl, whisk together tamari, maple syrup, sesame oil, and lime juice.
  9. Drizzle the dipping sauce over the cabbage rolls in a baking dish and bake for 15-20 minutes.

Nutrition

Serving: 1rollCalories: 320kcalCarbohydrates: 10gProtein: 22gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 70mgSodium: 800mgPotassium: 480mgFiber: 3gSugar: 1gVitamin A: 20IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store cooked cabbage rolls in an airtight container in the fridge for up to 3 days. Freeze individually for up to 2 months. Reheat by thawing overnight and heating in the oven.

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