The aroma of garlic and ginger wafts through the air, heralding the arrival of a plateful of Low-Carb Cabbage Dumplings that are both comforting and satisfying. These delightful dumplings come together in about 45 minutes, making them perfect for a weeknight dish or a cozy gathering. The unique combination of tender cabbage and a flavorful meat filling creates a low-carb alternative that doesn’t sacrifice taste or texture.
This recipe is ideal for anyone looking for a healthier dumpling option that still delivers on flavor, making it a great choice for meal prep or family dinners. You can prepare them ahead of time and keep them refrigerated until you’re ready to steam and serve.
Why You’ll Love This Recipe
- Each dumpling is bursting with savory flavors from the garlic and ginger.
- The cabbage leaves provide a unique, tender yet slightly crunchy texture.
- They’re quick to assemble and cook, making them perfect for busy evenings.
- You can customize the filling with different meats or spices based on your preference.
What You’ll Need
Here’s everything you need to make Low-Carb Cabbage Dumplings, grouped by function.
For the Cabbage
- 10 leaves cabbage (medium-sized, blanched for easier wrapping)
For the Filling
- 1 lb ground meat (chicken, beef, or pork)
- 3 cloves garlic, minced
- 1 onion, chopped
- 1 egg
- ½ cup almond flour or coconut flour
- 1 tsp salt
- ½ tsp pepper
- 2 tbsp soy sauce
- 1 tsp ginger, grated
For Serving
- Soy sauce (for dipping)
Almond flour can be replaced with coconut flour for a different taste.
Substitutions & Swaps
- Ground chicken for a leaner option.
- Coconut aminos in place of soy sauce for a soy-free version.
- Green onions can substitute for regular onion for a fresh twist.
- Shredded carrots can add sweetness to the filling.
How to Make It
Follow these simple steps to create your dumplings.
Blanch the Cabbage
- Bring water to a boil. In a large pot, bring water to a boil. Blanch cabbage leaves for 2-3 minutes until softened. Drain and set aside.
Prepare the Filling
- Mix the filling ingredients. In a bowl, mix ground meat, garlic, onion, egg, almond flour, salt, pepper, soy sauce, and ginger. Combine well.
Fill the Cabbage Leaves
- Fill a cabbage leaf. Take a cabbage leaf and place a spoonful of the meat mixture in the center. Fold the sides and roll it up tightly.
Repeat the Process
- Roll remaining dumplings. Repeat with the remaining cabbage leaves and filling until all are used.
Steam the Dumplings
- Steam the dumplings. Steam the dumplings for about 15-20 minutes or until the meat is fully cooked.
Serve
- Serve with sauce. Serve with soy sauce or your favorite dipping sauce.
How to Store It
Fridge: 3-4 days in an airtight container.
Freezer: Yes, if frozen before steaming for best results.
Reheat: Steam or microwave for 2-3 minutes.
Tips for Best Results
- Ensure your cabbage leaves are pliable; blanch them longer if necessary.
- Don’t overfill the cabbage leaves to avoid breakage.
- Experiment with additional herbs or spices in the filling for extra flavor.
- Serve fresh for the best taste and texture.
Serving Suggestions
- Pair these dumplings with a light cucumber salad.
- Serve alongside a bowl of miso soup for a complete meal.
- Enjoy them as an appetizer during a cozy family dinner.
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