Serves: 2-4 (8 total wraps)
Time: 1 hour
12-14 Cabbage leaves
½ lb. ground meat (beef/turkey)
½ cup green onion, thinly slices
1 cup shredded carrots
1 Tbl olive oil, for brushing
3 Tbl Coconut Oil
2 Tbl Sesame Oil
1/3 cup Cilantro, chopped
1 Garlic Clove , Minced
1” piece of ginger, peeled and grated
In medium pan, begin to cook ground meat. While meat 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 meat is browned, pour into a mixing bowl. Add carrots and onions. Mix
In a separate small bowl, whisk together sauce ingredients. Pour over vegetable and meat mixture. Stir to coat. Preheat oven to 350F.
Line a 9x13 baking pan with 6 cabbage leaves.
Place 1/3 cup filing in the center of cabbage leaves. Fold in the sides and roll up 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.
Recipe courtesy of paleohacks.com