These low-carb cabbage wraps are a healthier version of a traditional Irish dish. Cabbage leaves serve as a perfect vessel for fillings because, aside from being delicious, they’re strong enough to hold meat and veggies when cooked. Napa and savoy cabbage both have large leaves that make them ideal for rolling, and they’re paleo-friendly. Whether you’re a paleo-diet veteran, thinking about going paleo or just looking for a new and unique meal, this recipe is a great addition to your rotation.
Stuffed Cabbage Wraps (Low Carb & Paleo)
- 15 Napa or savoy cabbage leaves
- 1/2 lb. ground turkey breast
- 1/2 lb. ground pork
- 1 cup water chestnuts chopped
- 1/2 cup chopped green onion
- 1/2 cup chopped white onion
- 1-1/2 cups shredded carrots
- 1 Tbsp. plus 1 tsp. olive oil
- 5 Tbsp. coconut aminos
- 3 Tbsp. sesame oil
- 3 Tbsp. cilantro
- 1-1/2 tsp. minced garlic
- 1 inch piece of peeled ginger grated
- 1 tsp. salt
- 1/2 tsp. pepper
Preheat oven to 350 degrees F.
In pan over medium heat, cook turkey and pork in 1 teaspoon olive oil. Season with salt and pepper. When browned, drain fat.
Meanwhile, bring large pot of water to boil. Cook cabbage leaves at rolling boil for 5 minutes.
In large bowl, combine meat mixture, water chestnuts, onion and carrots.
In small bowl, whisk together coconut aminos, sesame oil, cilantro, ginger and garlic. Mix into meat.
In each cabbage leaf, place about 1/3 cup filling. Fold in sides of leaf and roll to wrap. Place rolls in 9x11” baking dish.
Brush rolled cabbage with remaining olive oil and bake until golden brown on top, 30 to 40 minutes.