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Asian-Style Cabbage Wraps
Servings 2
Total Time: 65 minutes
Cook Time: 65 minutes
Nutrition Information
calories 371
carbohydrate 14.5g
protein 51.6g
fat 12.5g
saturated fat 6.1g
cholesterol 140mg
sodium 1037mg
fiber 4.2g
sugar 6.6g
Ingredients
For Stuffing
- 6 large cabbage leaves
- 1/2 pound(s) turkey, ground
- 1 cup(s) water chestnuts chopped
- 2 medium onion(s), green thinly sliced
- 2 medium carrot(s) shredded
- 1 tablespoon(s) olive oil for brushing
For Sauce
- 3 tablespoon(s) coconut aminos
- 2 tablespoon(s) sesame oil
- 1/3 cup(s) cilantro, fresh chopped
- 1 medium garlic clove(s) minced
- 1 tablespoon(s) ginger, fresh peeled and grated
Instructions
- In a medium pan, begin to brown ground turkey.
- While turkey cooks, bring a large pot of water to boil and place cabbage leaves in water to tenderize, for about 5 minutes. Remove from pot and set aside on paper towel.
- Once turkey is browned, pour into a mixing bowl. Add carrots, onion, and water chestnuts. Mix.
- In a separate small bowl, whisk together sauce ingredients. Pour over vegetable and turkey mixture. Stir to coat.
- Preheat oven to 350℉. Line a 9×13 baking pan with 6 cabbage leaves.
- Place 1/3 cup filling in the center of cabbage leaves. Fold in the sides and roll up from the bottom.
- Place in pan seam side-down. Brush cabbage with olive oil. Bake 35-40 minutes. Cabbage rolls should be lightly browned on top.
This recipe inspired in part or in whole from here