Dairy FreeKetoNut FreePaleoSpecific Carbohydrate DietWhole30
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These Asian Cabbage Rolls are filled with ground meat, cauliflower rice, egg and lots of veggies! The rolls are baked in the oven until tender and are durable enough to pick up and eat with your hands! These Whole30 Cabbage Rolls are Paleo, Whole30, Keto, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.
These Asian Cabbage Rolls are a fun cross between pork fried rice and Chinese lettuce wraps.
The filling of the rolls is made with cauliflower rice, ground pork (or chicken), shredded carrots, scallions and lots of fresh ginger.
The mixture is cooked until tender, tossed in a delicious Asian sauce and then rolled into cabbage leaves.
I added 2 eggs to the rice mixture to help bind everything together when baked in the rolls, but if you don’t eat eggs then they can be left out.
I used Savoy cabbage leaves but Chinese cabbage would work well too.
When preparing the leaves, run a knife along the stem to thin it out and make the leaf more pliable. You can also cut the thicker end of the stem off if it becomes difficult to roll.
Be sure to cover the dish with a sheet of tin foil before putting it in the oven because the cabbage leaves brown very quickly.
Truthfully when I made these Whole30 Cabbage Rolls I wasn’t expecting the rolls to be so durable and assumed that they would have to be eaten with a knife and fork. If your cabbage leaves are big enough then the rolls are incredibly easy to pick up by hand, which is great for dipping into the sauce.
I was also amazed how long the leftovers lasted, up to 5 days! So you can make a big batch of these and enjoy them as a packed lunch throughout the week.
Love healthy versions of takeout dishes? Here are a few others you might enjoy:
- Spaghetti Squash Chow Mein
- Spicy Orange Chicken
- Pork Fried Rice
- Thai Basil Beef
- Moo Shu Pork
- Black Pepper Chicken
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Asian Cabbage Rolls
Every Last Bite
These Asian Cabbage Rolls are filled with ground meat, cauliflower rice, egg and lots of veggies! The rolls are baked in the oven until tender and are durable enough to pick up and eat with your hands! Leftovers will last for up to 4 days in the fridge.
4.75 from 16 votes
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Prep Time 15 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 5 minutes mins
Diets Dairy Free, Gluten Free, Grain Free, Keto, Paleo, Specific Carbohydrate Diet Legal, Whole30
Ingredients
- 1 head savoy cabbage
Filling
- 1 tbsp sesame oil
- 1 onion finely diced
- 2 cloves garlic
- 1 pound ground pork (or turkey/chicken)
- 2 tbsp finely chopped fresh ginger
- 3 cups cauliflower rice
- 2 tbsp coconut aminos (or tamari/soy sauce)
- 1 tbsp fish sauce
- 1/3 cup chopped spring onions
- 1/2 cup shredded carrot
- 2 eggs
Sauce
- 3 tbsp sesame oil
- 2 tbsp coconut aminos (or tamari/soy sauce)
- 1 tsp lime juice
- 2 tbsp chopped cilantro
- 1-2 tsp chili flakes
Instructions
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and lightly grease an 11 x 7 inch baking dish.
Cut the end off of the cabbage and peel away approximately 8 to 10 leaves. Run a knife down the flat part of each leaf to thin out the stem and cut away the end part if it is quite thick (see photo above). This will make the leaf more pliable.
Heat the sesame oil in a large skillet. Add in the onion and garlic and sauté for 4 minutes until the onion begins to soften. Add in the ground pork and ginger and using a wooden spoon break the meat into crumbly pieces.
Once the meat is fully cooked through, add in the cauliflower rice, coconut aminos, fish sauce, spring onions and carrot. Let everything cook for about 5 minutes before cracking in the 2 eggs and stirring well to ensure that everything is well mixed. Remove the skillet from the heat and allow to cool slightly.
Place 2 to 3 spoonfuls of the pork mixture into the center of each cabbage leaf and roll them up like a burrito, folding in the two sides over the center and then rolling the other ends over top. Place the cabbage rolls seam side down in the baking dish. Once you have finished rolling all of the rolls, place a sheet of aluminium foil over the dish and bake it in the oven for 30 minutes.
While the rolls are baking, in a bowl whisk together the ingredients for the sauce.
After 30 minutes of baking, remove the tin foil from the top of the dish, brush each roll with some of the sauce and return to the oven to bake for another 15 minutes until the rolls turn golden in colour.
Sprinkle the rolls with sesame seeds and serve along side the sauce for dipping.
Nutrition
Calories: 197kcalCarbohydrates: 7gProtein: 14gFat: 13gSodium: 429mgFiber: 2gSugar: 2g
Tried this recipe?Leave a comment below and let us know how it was!
Healthier Take Out Mains Make Ahead Pork
originally posted May 4, 2018 — last updated February 1, 2021by Every Last Bite
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19 comments on “Asian Cabbage Rolls”
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Crystal H — March 17, 2024 @ 6:08 am Reply
Amazing recipe. We used regular cabbage, which didn’t fold as well, but the meat, sauce, and vegetable mixture was delicious. Thank you!!!
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Laura — June 6, 2022 @ 9:53 pm Reply
What would you suggest as a make-ahead dish: cook and freeze, or freeze, then cook? Thaw first? I made cabbage rolls for the freezer last week from regular cabbage; the meat was raw and placed in the leaves before rolling. They are in the freezer and will be thawed before baking. Checking for ideas because I’ll be getting Napa cabbage the next two weeks in CSA. Thanks for your response.
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Karyn — October 23, 2021 @ 9:50 pm Reply
Can I use white rice instead of cauliflower rice?
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Every Last Bite — October 25, 2021 @ 8:46 pm Reply
Definitely! Just be sure to cook the rice first
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Vanessa — August 30, 2021 @ 6:32 pm Reply
Thanks for sharing! Does it keep long?
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Suzanne — August 30, 2021 @ 6:31 pm Reply
This looks so good! What a great lunch meal prep for the week?
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Linda — October 4, 2020 @ 1:11 am Reply
Would frozen cauliflower rice work for this recipe, or is fresh recommended?
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Amy Wargelin — January 19, 2020 @ 8:05 pm Reply
Do you happen to have nutrition information on this? I am counting my macros.
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VHM — July 5, 2019 @ 10:50 pm Reply
I made this recipe and it is delicious. I had a giant head of Napa cabbage from my garden and needed to do something other than simply sautée it. I made 9 rolls and had some filling left over. The flavors are a knockout.
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Every Last Bite — July 22, 2019 @ 11:02 am Reply
I’m so envious that you grow napa cabbage in your garden!
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Marina — March 4, 2019 @ 7:47 am Reply
Is the cauliflower rice cooked or raw?
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Every Last Bite — March 7, 2019 @ 2:23 am Reply
you cook it when you add it into the pan with the meat
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Nicole — October 10, 2020 @ 3:37 am Reply
I did regular cauliflower, boiled it until tender and then broke it down with a spoon. Worked perfectly.
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Kate — February 18, 2019 @ 11:59 pm Reply
They are sooo delicious. However, mine looked like they were run over by a train. How did you roll them so neatly?
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Every Last Bite — February 20, 2019 @ 9:07 am Reply
Haha oh no! I would say adding a lot of pressure when you roll to make sure they are super tight makes them look like that.
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Lynn — December 31, 2018 @ 5:08 pm Reply
Do you think these are freezeable?
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Cari — July 3, 2018 @ 9:41 pm Reply
Can’t wait to try these. I am currently finding the ingredients, i.e. scd fish sauce, etc., they look delicious!
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Every Last Bite — July 4, 2018 @ 8:31 pm Reply
They are so delicious! Let me know if you make them!
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