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Asian Inspired Cabbage Rolls

Servings: 8

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!