Tuesday, April 9, 2019

Keto Asian Inspired Cabbage Rolls With Dipping Sauce


When I first came across a similar recipe to this it was called low carb potstickers. I was super excited because I LOVE potstickers but the wrappers have too many carbs for me as I am currently following a keto eating plan. 
While the cooking method is more potsticker-esque, the overall feel of the dish is definitely more cabbage roll-ish. I made a few tweaks and have decided to call them Asian inspired cabbage rolls because I think it's a more accurate description. 
According to MyFitnessPal, a serving of the rolls with sauce (recipe as written makes 4 servings) is: 239 calories, 5 carbs, 15 fat, 22 protein, 2 fiber, and 3 sugar. (So 3 net carbs!) Keep in mind this will vary a bit with brands and size of leaves, etc... Throw on a side of cauliflower fried rice and you've got yourself an amazing low carb/keto meal. (Average 1/2 cup of cauliflower fried rice would be about 5 carbs, 3 net carbs - this will vary greatly depending on what you put in it!)
The flavor in these is wonderful and with a little sauce - don't even get me started. So worth the bit of prep that goes into it. FYI - these freeze very well or work great for meal prepping.


Keto Asian Inspired Cabbage Rolls

Ingredients
Dipping Sauce
3/4 tsp peanut butter
3/4 tsp sriracha sauce
1/4 tsp minced, fresh ginger
1/4 tsp minced garlic
1/4 tsp soy sauce
1/4 tsp rice vinegar
3/4 tsp olive oil
3/4 tsp salt
juice from 1/4 of a lime

Cabbage Rolls
1 lb ground chicken
3/4 tsp salt
pinch cayenne
pinch red pepper flakes
1/4 tsp minced, fresh ginger
1/4 tsp minced garlic
3/4 of a small red onion, grated
3/4 Tbsp sesame oil
10 medium cabbage leaves

Also need
1 - 2 Tbsp sesame oil for frying

Directions
Prepare sauce - whisk together peanut butter, sriracha, ginger, garlic, soy sauce,  and rice vinegar. Whisk in olive oil and salt. Lastly, whisk in the lime juice. Set aside. (Flavor improves the longer it sits. Can be made a day ahead, if desired.)


Prepare rolls - as an FYI: cut the core out of the cabbage and place the whole head of cabbage in a pot of boiling water for 5 minutes. Leaves will peel off quite easily. Just place on paper towel to blot dry. 


Mix together the chicken, salt, cayenne, red pepper flakes, ginger, garlic, red onion, and sesame oil. Form into 10 equal sized balls and then roll them so they are an oblong shape about the same length as the palm of your hand. (Depending on the size of the cabbage leaves, these may need to be a little shorter or a little longer!)


Place one of the meat parcels on a cabbage leaf. (In the photo below I cut off the tough part of the vein, this is optional!)


Fold the bottom of the leaf up over the meat, then fold the sides in, and then roll tightly towards the top of the leaf. Repeat with remaining leaves and meat parcels. 


Place cabbage rolls into the top of a double boiler (or steamer) and steam for 10 minutes. Depending on the size of your cooker, you may need to do this in batches. (I wouldn't stack them.)


After 10 minutes of steaming, heat a bit of sesame oil in a non-stick frying pan over medium heat. Place the rolls into the pan and fry until browned.


Flip and repeat on other side. Continue until all cabbage rolls are cooked through. 
Serve immediately with the dipping sauce.


I love a side of cauliflower rice with mine.


Look at all that meaty goodness inside...


A serving is 2 1/2 cabbage rolls but I found I could only eat 2 and I was stuffed. They are quite large. 


It may seem like there is not enough sauce for 4 servings but you only need a spoonful to get all that yummy flavor! Steaming and then frying ensures that your leaves are nice and soft with a lovely hint of crispness. 
In case you were wondering about meal prepping: I made a batch of these and froze them for future meals. They reheated very well in the microwave. They also last for 2 - 3 days in the fridge. 

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