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Sesame Ginger Keto Cabbage Rolls Recipe

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Delicious and healthy Sesame Ginger Keto Cabbage Rolls featuring a savory ground beef filling infused with ginger, garlic, and tamari, wrapped in tender blanched cabbage leaves, baked to perfection and served with a flavorful dipping sauce. This low-carb, keto-friendly dish offers a perfect balance of aromatic Asian-inspired flavors and wholesome ingredients.

Ingredients

Filling

  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • ½-inch cube ginger, minced
  • 1 shallot, thinly sliced
  • 1 lb ground beef (85–90% lean)
  • 1 carrot, grated
  • ½ tbsp fish sauce
  • 2 tbsp tamari
  • 2 green onions, chopped
  • ¼ 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
  • Juice of ½ lime

Instructions

  1. Preheat and Boil: Preheat your oven to 350°F (175°C). Bring a large pot of water to a rolling boil, preparing it for blanching the cabbage leaves.
  2. Blanch Cabbage Leaves: Submerge each cabbage leaf in the boiling water for 1–2 minutes until they become vibrant green and pliable. Immediately transfer them to an ice bath or very cold water to halt the cooking process and preserve texture.
  3. Sauté Aromatics: Heat olive oil in a frying pan over medium-high heat. Add sliced shallots and cook for 3–4 minutes until translucent and fragrant.
  4. Add Garlic and Ginger: Stir in the minced garlic and ginger, cooking for another 2 minutes to release their aromatic flavors without burning.
  5. Cook Ground Beef: Add ground beef to the pan, sautéing until fully cooked and lightly browned, breaking it up into small pieces as it cooks.
  6. Combine Vegetables and Sauces: Mix in grated carrot, fish sauce, tamari, and chopped green onions. Cook just until warmed through, then remove pan from heat and fold in fresh cilantro for added freshness.
  7. Prepare Cabbage Leaves: Cut out the thick stem at the base of each cabbage leaf by making a V-shaped cut, making it easier to roll.
  8. Fill and Roll: Spoon 2–3 portions of the beef filling onto each cabbage leaf. Roll the leaf from the stem end, tucking in the sides tightly and rolling up like a burrito to encase the filling completely.
  9. Assemble for Baking: Place the cabbage rolls seam-side down in a baking dish or cast-iron pan, ensuring they are snugly arranged to hold their shape while baking.
  10. Make Dipping Sauce: Whisk together tamari, sugar-free maple syrup, toasted sesame oil, and lime juice. Drizzle this sauce evenly over the cabbage rolls to infuse flavor and moisture during baking.
  11. Bake Cabbage Rolls: Bake uncovered for 15–20 minutes in the preheated oven until the rolls are heated through and the tops are lightly caramelized, enhancing the flavor and texture.

Notes

  • Blanching the cabbage leaves makes them pliable and easier to roll without tearing.
  • To keep this recipe keto-friendly, use tamari instead of regular soy sauce and sugar-free maple syrup in the dipping sauce.
  • Make sure to roll the cabbage leaves tightly to prevent the filling from falling out during baking.
  • Feel free to substitute ground beef with ground turkey or chicken for a leaner option.
  • The dipping sauce can be adjusted by adding chili flakes or fresh chili for a spicy kick.

Find it online: https://flavorspath.com/sesame-ginger-keto-cabbage-rolls-recipe/