These Crispy Cabbage Wraps are filled with a flavorful mix of ground meat, rice or quinoa, and vegetables, all wrapped in tender, crunchy cabbage leaves.
Ingredients
Scale:
1 large head Cabbage (green or Napa)
1 pound Ground meat (beef, chicken, or turkey)
1 cup Cooked rice or quinoa
1 medium Carrots, shredded
1 medium Onion, finely chopped
2 cloves Garlic, minced
3 tablespoons Soy sauce or tamari (for gluten-free)
1 tablespoon Sesame oil
1 teaspoon Fresh ginger, grated
Salt and pepper to taste
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to boil. Carefully remove the outer leaves of the cabbage and blanch them in boiling water for 2-3 minutes until tender but not mushy.
Remove the leaves and place them in a bowl of ice water to stop the cooking process. Once cooled, pat them dry with a clean kitchen towel.
In a large skillet, heat sesame oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
Add the ground meat to the skillet, cooking until browned (about 6-8 minutes). Season with soy sauce, ginger, salt, and pepper.
Mix in the cooked rice or quinoa and shredded carrots, allowing everything to heat through for another 2-3 minutes. Adjust seasoning as needed.
Lay a cabbage leaf flat and spoon 2-3 tablespoons of the filling into the center. Fold the sides over the filling and roll from the bottom up, forming a tight wrap. Repeat this process until all filling is used.
Place the cabbage wraps seam-side down on a lined baking sheet. Bake for 20-25 minutes until golden brown and crispy.
Remove from the oven and let cool slightly before serving. Enjoy with your favorite spicy dipping sauces for wraps.
