These keto stuffed cabbage rolls are a hit with everyone in my family. My aunts Connie and Sandra especially loved this recipe and were amazed how easy it is to make. Traditionally, stuffed cabbage rolls are usually filled with spiced meat and then steamed or baked as a whole unit. However, I like to cook the stuffing separately and then make the rolls just before serving. It is a great way to get act like a pro chef and create next level anticipation as your guests watch you make the rolls in front of them.
What you need
This recipe really doesn’t require an extensive list of ingredients. I tried to make it as barebones as possible because it was intended to be simple enough for my 2-year old son. Here’s a list of the ingredients I chose:
- Cabbage: Duh! You obviously need this ingredient because what else would you roll it with? There are some key things to remember when you pick a cabbage though. Make sure your cabbage is medium sized and hasn’t gone through extensive handling damage in the grocery store. The key is for the leaves of the cabbage to be intact. Otherwise they may tear easily when you attempt to roll them. We only use about ½ the cabbage in my recipe but you can use the remainder for my cabbage Stir Fry recipe.
- Ground Meat: Simple unseasoned ground meat is key. I know one can’t resist buying those seasoned meats especially if it’s on sale. However, you don’t know the proportions or how long the meat has been marinating in the seasoning which affects overall taste.
- Mushrooms: Mushrooms add a perfect complimentary taste to the ground meat and uplift the overall dish. Make sure you cut the mushrooms into smaller pieces so that your overall stuffing has good consistency.
- Ginger and Garlic Combo: I like to use ginger garlic paste that you can find at any neighborhood Asian grocery store. If not, you can use raw ginger and garlic separately. I guess it’s just a personal taste preference thing.
How to Make It
I’ve found the best way to make this keto stuffed cabbage roll recipe is to start with the ground meat. Take the meat in a mixing bowl and gently massage it so that the meat loosens up. Add the other ingredients (ginger, garlic, soy sauce, parsley, mushrooms, onions, paprika) one by one making sure to massage the meat while you’re doing this.
Take the mixed meat and cook in a pan for 15-20 minutes under medium heat until the meat is thoroughly cooked. The best way to check for this is if you have any pink spots, then you probably need to cook it longer. Please don’t cook the meat under high heat because then it has a tendency to lose the juices and taste very tough or chewy
Meanwhile remove the core of the cabbage and steam it in a saucepan for 8-10 minutes. You will need to cover the saucepan while it is steaming. Else, it will end up taking longer and won’t be steamed completely.
After the cabbage is cooked, drain the saucepan and slowly peel/unravel the leaves one by one. It is best to do this while the cabbage is still lukewarm so that the leaves remain intact. They should be easy to peel. You can use any leftover cabbage in my cabbage fry recipe.
Spoon the stuffing in your cabbage leaf and fold it sideways like you would a gift. Then slowly roll the leaf to form a roll.
Pairings and Substitutions
There are quite a few possible substitutions for the meat. You can substitute the ground pork for diced chicken or ground beef. If you want to make it completely vegan, then you can use potatoes or jackfruit as possible options. If you want to increase the fat content, you can add ½ tbsp of cream cheese with each stuffing spoonful just before you roll the leaves.
This recipe can also be served with chili oil sauce if you want a spicy kick or a sauce to complement the dish.
This recipe keeps well in the fridge for about 2-3 days. I wouldn’t recommend storing it for longer because the cabbage does tend to become soggy after a while.
Keto Stuffed Cabbage Rolls
- 2 cups water
- 1 Cabbage medium size
- 1 lb Ground Pork
- 1 tsp Ginger, ground
- 1 clove Garlic, chopped
- ¼ cup Onion chopped
- ½ lb Mushrooms, chopped
- 1 tbsp Soy Sauce
- ¾ cup Parsley, chopped for garnish
- 1 tsp Paprika
- In a medium sized bowl, add the ground meat and gently massage to loosen the meat and allow it to breathe.
- Add the onions, ginger, garlic, parsley, mushrooms and soy sauce to the ground meat.
- Mix the meat mixture until the ingredients are well distributed.
- Take the meat mixture and cook in a pan under medium heat for 15-20 mins
- Meanwhile, remove the core from the cabbage and place in a saucepan filled with one to two cups water.
- Cover the saucepan and steam the cabbage under medium heat for 8-10 mins or until the cabbage looks well steamed. Remove the cabbage and let it cool down for a few minutes.
- Slowly begin to peel the cabbage layers. Make sure you have each leaf intact so that it can form a good proportioned roll and doesn’t break.
- Take a spoonful of the cooked meat mixture into a leaf. Gently fold the sides over the meat and then roll the leaf until it forms a complete roll.
- Repeat this until you have used up all your meat mixture.