Homemade Asian Cabbage Rolls

One whole Asian Cabbage Roll and one cut in half on a plate sitting in dipping sauce.

5 from 2 votes

Homemade Asian Cabbage Rolls

If you like pot stickers, you'll love these Homemade Asian Cabbage Rolls! They're delicious, easy and so fun to make. Seriously, they're one of my favorite low carb dishes!

Prep Time15

Cook Time45

Total Time1

Course: Main Courses

Cuisine: Asian

Diet: Gluten Free

Keyword: Asian cabbage rolls

Method: Oven

Special Diet: Keto, Low-Carb, Low-FODMAP, Paleo

Servings: servings

Calories: 230kcal

Author: Tracey Hatch-Rizzi

Ingredients

For the cabbage rolls

2 pounds cabbage approximately 1 large head
1 pound ground chicken you can use any ground meat
1 tablespoon toasted sesame oil and more for pan
2 tablespoons fish sauce
1 tablespoon tamari or soy sauce or coconut aminos
1 green onion large - chopped finely
1 teaspoon ginger finely chopped if fresh. Ground ginger is fine too
¼ cup carrot shredded or finely diced
¼ cup cilantro chopped and loosely packed, plus more for garnish
1 tablespoon powdered porcini mushrooms optional - try powdered shiitake mushrooms too
2 tablespoons bell pepper diced
1 teaspoon lemongrass powder
1 teaspoon mustard powder
½ teaspoon red pepper flakes
½ teaspoon black pepper
1 teaspoon garlic powder optional for low-FODMAP
1 teaspoon onion powder optional for low-FODMAP

For the peanut sauce

2 tablespoons peanut butter us either creamy peanut butter or chunky peanut butter - your choice!
1 tablespoon tamari
2 teaspoons fish sauce
2 teaspoons stevia use sweetener of choice
¼ cup hot water

For the dipping sauce

2 tablespoons tamari
2 teaspoons fish sauce
2 teaspoons toasted sesame oil
¼ teaspoon red pepper flakes
¼ teaspoon sesame seeds plus more for garnish

US Customary - Metric

Instructions

Preheat oven to 350 °F.
Boil a 2 pound cabbage for two minutes and pull off the leaves as it cooks (see post for specifics). Save the small center leaves for another recipe.
In a mixing bowl, combine the rest of the ingredients for the filling and mix well.
In a skillet, over medium heat, add about a tablespoon of toasted sesame oil. When heated, add the meat mixture and sauté until cooked thoroughly.
Oil the bottom of a 9 x 9 inch baking dish with toasted sesame oil.
Fill the cabbage leaves with about three tablespoons of the meat mixture. Roll the stem side over the meat, then fold the sides into the center and finish rolling. Line up in the greased baking pan.
In a small bowl, combine all ingredients for the peanut sauce and whisk together. You may need to add more water depending on the brand of peanut butter you are using. It should be fairly thin and pourable.
Once thoroughly combined, pour the peanut sauce over the cabbage rolls and bake covered for 30 minutes.
Uncover and bake another 15 minutes, until the rolls start to brown on top.
To plate, pour about 1 tablespoon of the dipping sauce on the plate, add the rolls, top with sesame seeds and chopped cilantro.

Notes

Serve with a simple dipping sauce made from tamari, sesame seeds and red pepper flakes, or on a bed of Cauliflower Rice.

Nutrition