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Steamed Cabbage Rolls with Ginger-Sesame Filling

Close-up of two cabbage dumplings, one cut open showing the savory filling of ground meat and rice inside the cabbage leaves. These are cabbage dumplings.
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Make these low carb dumplings using tender cabbage leaves as a wrap for a flavorful, high-fiber meal. This recipe is simple and quick for weeknight cooking.

Ingredients

Scale
  • 1 head Napa cabbage
  • 1 lb ground pork or turkey
  • 1/2 cup cooked brown rice
  • 1/4 cup finely chopped scallions
  • 2 tablespoons fresh ginger, grated
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon black pepper
  • Water for steaming

Instructions

  1. Prepare the cabbage: Bring a large pot of water to a boil. Carefully remove the outer leaves of the Napa cabbage, one by one, until you reach the core. Blanch the leaves in boiling water for 2-3 minutes until pliable. Remove and place in ice water to stop cooking. Trim the thick center rib from each leaf.
  2. Mix the filling: In a bowl, combine the ground meat, cooked brown rice, scallions, grated ginger, soy sauce, sesame oil, and black pepper. Mix until just combined; do not overmix.
  3. Assemble the rolls: Place about 2 tablespoons of filling near the base of a cabbage leaf. Fold the sides in, then roll tightly from the bottom up, like a burrito.
  4. Steam the rolls: Arrange the cabbage rolls seam-side down in a steamer basket lined with parchment paper or extra cabbage leaves to prevent sticking. Steam over boiling water for 15 to 20 minutes, or until the meat filling is cooked through.
  5. Serve immediately.

Notes

  • For a vegetarian option, substitute the meat with finely chopped mushrooms and firm tofu.
  • You can make a simple dipping sauce using extra soy sauce, rice vinegar, and a dash of chili garlic sauce.
  • These steamed cabbage rolls freeze well after cooking. Cool completely, then store in an airtight container.

Nutrition

Find it online: https://dishicious.com/cabbage-dumplings-40-minute-flavor/