Asian Inspired Cabbage Rolls 
These are EVERYTHING! Ulta-flavorful, super FUN to eat, IMPRESSIVE, and way easier than they look!
I LOVE everything about Asian-Inspired foods, and wanted to give cabbage rolls a try at home! Please don’t be intimated. They come together pretty quickly, and quite beautiful!
Cabbage Rolls are fabulous for those watching their carbohydrates and looking for a satisfying, tasty, protein-packed meal idea.
Serve over cauliflower rice, or brown rice, and alongside steamed broccoli, but don’t forget a good sprinkle of sesame seeds and scallions!
Crazy good! Works extremely well for meal prep too! Double up the recipe, and store it in sealed meal prep containers for up to 3-4 days.
What’s the deal with coconut aminos?!
Last year we held an informal “taste-off” (taste testing) with a few CFC staffers in my kitchen. This group included our videographer who is a HUGE “foodie” and will tell you himself that he’s not always making the healthiest choices.
Back to the taste test:
I served each person 3 small bowls of brown rice sprinkled with:
-
Low Sodium Soy Sauce
-
Bragg’s Liquid Aminos
-
Coconut Aminos
The UNANIMOUS win for best taste was Coconut Aminos! This is AWESOME because I believe coconut aminos to be the healthiest of the bunch if you’re looking to avoid soy products.
Second place was a TIE between the remaining two options.
If you haven’t tried coconut aminos you’re truly missing out!
Makes 8 servings
Ingredients:
- 1 large head of green cabbage
- 2 lbs ground turkey or ground chicken
- 2 Tbsps freshly peeled and minced ginger
- 4 fresh garlic cloves, minced or grated
- 1 small onion, finely grated
- sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon each
- 1/4 cup coconut aminos, tamari, Bragg’s liquid aminos, or low sodium soy sauce
- 2 Tbsps raw honey
- 1/2 tsp chili flakes, or 1 red chili pepper, seeded and minced
- 1 bunch green onions/scallions, OR fresh cilantro leaves, chopped and divided
- sesame seeds
Instructions:
To prep your cabbage:
Fill half of a large stockpot with water and bring to a boil.
Using a knife, carefully remove the root end of the cabbage as shown in the photos.
Very carefully place the cabbage into the boiling water and allow it to quickly par boil for just 3-4 minutes.
Carefully drain the water completely and allow the cabbage to cool until ready to handle.
Gently remove the leaves out from the cabbage head.
To make your filling:
In a large bowl, combine ground meat, ginger, garlic, grated onion, coconut aminos, honey, chili flakes, and half the green onion or cilantro.
Season with a pinch of sea salt and pepper and stir thoroughly until well combined. I like to get my hands there to ensure it’s really combined.
To assemble your rolls:
Lay a cabbage leaf on top of a clean board then add 1 Tablespoon of meat mixture at the root end. Start rolling it from that very end, folding in the sides as shown to create your cabbage roll. Place the cabbage roll in a steamer basket. Repeat with remaining ingredients.
In the same stockpot as earlier bring water to a boil, and set your steamer basket with the rolls inside.
Steam until the meat is cooked through, about 15-18 min.
Serve with remaining green onions/scallions or fresh cilantro, sesame seeds, and dip into coconut aminos.
Enjoy!
Rachel
Ingredients
- 1 large head of green cabbage
- 2 lbs ground turkey or ground chicken
- 2 Tbsps freshly peeled and minced ginger
- 4 fresh garlic cloves, minced or grated
- 1 small onion, finely grated
- sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon each
- 1/4 cup coconut aminos, tamari, Bragg's liquid aminos, or low sodium soy sauce
- 2 Tbsps raw honey
- 1/2 tsp chili flakes, or 1 red chili pepper, seeded and minced
- 1 bunch green onions/scallions, OR fresh cilantro leaves, chopped and divided
- sesame seeds
Instructions
To prep your cabbage:
- Fill half of a large stockpot with water and bring to a boil.
- Using a knife, carefully remove the root end of the cabbage as shown in the photos.
- Very carefully place the cabbage into the boiling water and allow it to quickly par boil for just 3-4 minutes.
- Carefully drain the water completely and allow the cabbage to cool until ready to handle.
- Gently remove the leaves out from the cabbage head.
To make your filling:
- In a large bowl, combine ground meat, ginger, garlic, grated onion, coconut aminos, honey, chili flakes, and half the green onion or cilantro. Season with a pinch of sea salt and pepper and stir thoroughly until well combined. I like to get my hands there to ensure it's really combined.
To assemble your rolls:
- Lay a cabbage leaf on top of a clean board then add 1 Tablespoon of meat mixture at the root end. Start rolling it from that very end, folding in the sides as shown to create your cabbage roll. Place the cabbage roll in a steamer basket. Repeat with remaining ingredients.
- In the same stockpot as earlier bring water to a boil, and set your steamer basket with the rolls inside.
- Steam until the meat is cooked through, about 15-18 min.
- Serve with remaining green onions/scallions or fresh cilantro, sesame seeds, and dip into coconut aminos.
- Enjoy!
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