Best Oriental Pork And Shrimp Stuffed Cabbage Rolls Low Carb Recipes

ASIAN PORK AND CABBAGE (LOW CARB)

Steps:

• Slice the pork loin in very thin strips (or as thin as you can manage). Slice the cabbage 1/2 inch thick then cut crosswise a couple of times. Thinly slice the onion.
• Heat oil in a large skillet (or a wok if you're lucky enough to have one). Add the pork to the hot skillet and stir-fry 3 to 5 minutes. Add the cabbage and onion and stir fry until tender-crisp. Stir in the black bean sauce and chili garlic paste.

STEAMED CABBAGE ROLLS (翡翠包肉)

Steps:

• Blanch cabbage leaves in boiling water until they begin to wilt (it should take no more than 20 seconds). Drain and set aside.
• Use a vegetable peeler to peel off 8 narrow strips of carrots. Blanch for a few seconds then drain (carrot is purely for an aesthetic reason so it's optional).
• Squeeze out excess water in shiitakes mushrooms (keep the water in which the mushrooms are soaked for later use). Chop them into tiny pieces.
• Put mushrooms, minced meat and all the seasonings into a bowl. Mix well.
• Place 1/8 of the filling in the middle of a cabbage leaf. Wrap it into a cylinder shape.
• Tie the roll with a strip of carrot (please refer to my tutorial video below). Repeat to finish the rest.
• Place the rolls into a serving plate then put into a steamer. Steam for 10 minutes.
• If you don't have a steamer, see note 3 for an alternative solution which is also demonstrated in my tutorial video below.
• While waiting for the rolled to cook, mix 3 tablespoons of the mushroom water with oyster sauce and cornstarch. Stir well.
• Heat up the sauce over high heat. Remove as soon as it thickens. Pour it over the rolls. Serve warm.
• You may keep raw, wrapped cabbage rolls in the fridge for up to 24 hours. Extend the steaming time to 12 minutes if just taken out from the fridge.

EASY PORK-STUFFED CABBAGE ROLLS

Steps:

• Core the head cabbage and parboil in a pot of boiling water until cabbage leaves are pliable. Drain and set aside to cool.
• Make filling:.
• Mix together, the ground pork, eggs, salt and pepper.
• Use a large ice-cream scoop and place one scoop of filling into core end of cabbage leaf and roll. I make the filling the size of a golf ball.
• Place all the rolls, seam side down into large pot and pour the two cans of tomato sauce over the cabbage rolls. Simmer on low heat for about three to four hours. Cook until cabbage leaves are soft.
• Serve over white or brown rice.

ORIENTAL CABBAGE ROLLS

Steps:

• I'm adding a note to this recipe. The cabbage leaves need to be soft enough to roll for this recipe to work. One way to achieve this, is to wash the cabbage, freeze while still damp, then thaw and steam slightly. I like to defrost them in the microwave.
• Combine pork,beef, rice, garlic,onion, soy sauce, ketchup, brown sugar, ginger, salt and pepper; mix well.
• Spoon about 1/2 cup meat mixture onto each cabbage leaf.
• Fold in sides; then starting at an unfolded edge, roll up completely to enclose filling.
• Place rolls seam side down, in a greased 13 inch x 9 inch baking dish.
• In a saucepan over medium heat, combine sauce ingredients; heat and stir until sugar is melted and sauce is hot.
• Pour over rolls.
• Cover and bake at 3oo degrees for 2 - 21/2 hours.