When we think of cabbage rolls, they’re mostly cooked inside a tomato sauce, but here in Japan, they’re most commonly made in a citrus broth with soy sauce. I wanted to make these Paleo so I just switched the soy sauce for some coconut aminos and the taste didn’t change at all. In Japan, they sell the napa cabbage in different sizes like either in a full size or cut into half or quarters. I didn’t want to use a whole cabbage so I just got a quarter and made these rolls with it!
I usually make cabbage rolls with ground meat, but I thought that making them with big pieces of meat would be just as delicious and I was right! I bought some thinly sliced pork chops and just diced the meat up. It was really awesome as you could really taste the meat.
Keto Paleo Napa Cabbage Rolls
Ingredients
- 7 leaves napa cabage 700g
Meat Stuffing
- 360 g thin pork chops boneless
- 1 tbsp grated ginger
- 2 cloves garlic
- 1.5 tbsp coconut aminos
- 1/4 tsp Himalayan salt
- 1/4 tsp black pepper
- 1/2 tsp dashi powder
- 30 g blanched almond flour
- 1 egg
- 4 stems green onions
Asian Citrus Broth
- 500 ml water
- 1 tsp dashi powder
- 2 tsp lemon juice
- 2 tbsp coconut aminos
Instructions
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Put some water to boil in a large pot and place the napa cabbage leaves in. Boil for 4-5 minutes until tender. Take them out of the water and let cool.
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Dice one of the napa cabbage leaves. This will be put into the meat mixture.
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Add the meat mixture into a bowl along with the diced napa cabbage. Knead with your hands for a minute until everything is perfectly mixed together. Separate the meat mixture into 6.
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Add 1/6 of the meat mixture to the base of the leaf. Fold stem end and sides over filling and roll up tightly. Place the cabbage roll into a small pot and repeat with the rest of the meat mixture and the remaining 5 leaves.
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Add the Asian Citrus broth over the cabbage in the pot. Cover the pot and boil on medium heat for 15 minutes. Turn off the stove and the cabbage rolls are ready.
Recipe Notes
*Dashi is a Japanese broth. They sell the granulated dashi in Asian supermarkets. You can also make your own dashi by boiling some bonito flakes in water and straining the bonito flakes out after 15 minutes. The leftover water is dashi.
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