Keto Cabbage and Egg Rolls recipe

Ingredients

• 1 medium head of green cabbage
• 1 lb ground pork or ground turkey (or beef)
• 2 large eggs, beaten
• 1 cup shredded carrots (optional for keto, or use less)
• 1/4 cup chopped green onions
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
• 2 tbsp soy sauce or coconut aminos
• 1 tbsp sesame oil
• Salt and pepper to taste
• Optional: 1 tbsp sriracha or chili paste for heat
• Olive oil or avocado oil for sautéing

Instructions

1. Prepare the Cabbage:
   Bring a large pot of water to a boil. Carefully peel 10–12 large outer cabbage leaves. Boil them for 2–3 minutes until slightly soft. Drain and set aside to cool.
2. Make the Filling:
   In a large skillet, heat sesame oil over medium heat. Add garlic and ginger and sauté for 1 minute. Add ground pork and cook until browned. Drain any excess fat.
3. Combine:
   Add shredded carrots (if using), green onions, soy sauce, salt, pepper, and beaten eggs to the skillet. Stir to cook the eggs into the mixture. Cook for another 2–3 minutes until the mixture thickens slightly. Remove from heat and let cool for 5–10 minutes.
4. Assemble Rolls:
   Lay out a cabbage leaf and add 2–3 tablespoons of filling. Roll up like a burrito, tucking in the sides as you go. Secure with a toothpick if needed.
5. Cook Rolls (two methods):
   • Pan-seared: Heat oil in a skillet and cook rolls seam-side down for 3–4 minutes per side until lightly browned.
   • Oven-baked: Preheat oven to 375°F (190°C). Place rolls in a baking dish, brush with a little oil, and bake for 20–25 minutes.
6. Serve:
   Serve hot, with dipping sauce of choice—soy sauce, spicy mayo, or a keto-friendly sweet chili sauce.

Let me know if you want to make it vegetarian or add a dipping sauce recipe!