Cabbage Wraps are the ultimate keto wrap. This cabbage wrap is filled with a tasty spring roll-inspired pork filling with a peanut dipping sauce. This pork cabbage rolls recipe is keto, Whole 30, Paleo, and Gluten-Free.
If you have never tried cabbage wraps you are missing out on the best wraps. Not only are cabbage wraps keto-friendly, Paleo, Whole 30, and naturally gluten-free but they’re incredibly easy to make and taste amazing.
To use a cabbage leaf as a wrap you flash boil it for at least 30 seconds. Then you fill it with something yummy and wrap it like a burrito. The cabbage wrap doesn’t taste “cabbagy”. It has more of a bland flavor that lets your filling shine. Even though it’s boiled it doesn’t taste watery.
For this recipe, I filled the cabbage wrap with a spring roll-inspired filling and added a tasty asian-inspired peanut dipping sauce that’s easy to make.
The spring roll meat filling is filled with easy ingredients like ground pork, shredded cabbage, shredded carrots, garlic, ground ginger, and coconut aminos. You fill a large skillet with the filling ingredients and saute until cooked.
The cabbage wraps are extremely easy to make. You simply remove the leaves from the cabbage head and place them in salted boiling water for at least 30 seconds.
Then wait for them to cool a little and slice off the top of the stem.
Fill the wrap with your filling and wrap like a burrito.
You can eat cabbage wraps warm or cold. They taste great either way.
Pork Cabbage Wrap Recipe
6 Servings
INGREDIENTS:
- 1 small whole head of cabbage (also used for 1 cup of shredded cabbage)
- ½ pound ground pork or lean ground beef
- ½ cup shredded carrots (1 carrot) – optional
- ¼ cup diced onions
- 1 large garlic clove, finely chopped
- 1 tbsp coconut aminos
- 2 tsp ground ginger
- Salt
- Olive oil or coconut oil for sauteing
DIPPING SAUCE INGREDIENTS:
- 5 tbsp natural peanut butter
- 1 tablespoons chili garlic sauce or sriracha
- 2 tsp coconut aminos
- Juice of 1 lime
- 1 large garlic clove, finely chopped
- 5 tsp water
EQUIPMENT:
- Vegetable peeler
- 3-Quart Pot
- Large skillet
- Slotted spoon
- Tongs
- Measuring spoons and cups
- Knife
- Whisk
- Cutting board
- Airtight storage container for leftovers
INSTRUCTIONS:
Make The Sauce
Make the Asian peanut dipping sauce by adding all of the ingredients to a small bowl and whisking together. Add enough water to thin the sauce to your preference. Set the sauce aside.
Make The Cabbage Wraps
Bring a large pot of water (salted) to a boil.
Take the cabbage head and cut off 6 cabbage leaves. Gently remove the cabbage leaves from the cabbage head. Once the water has come to a boil, place the cabbage leaves into the pot and boil for 2 minutes. If you were just cooking one cabbage leaf at a time you can cook it for 30 seconds. Make sure to use tongs to help submerge the leaves under the water.
Use tongs to remove the leaves once cooked and place them on a platter and set them aside while cooking the meat filling.
Cabbage Wrap Filling
Heat up a large skillet on medium heat. Add some olive oil or coconut oil. Add the ground pork, shredded cabbage, shredded carrots, onions, chopped garlic, coconut aminos, ginger, and season with salt.
Saute all of the meat filling until the ground pork is cooked. Taste test the mixture and add more salt if necessary. Set the cooked meat mixture aside.
Put It All Together
Take the cabbage leaves and slice off all of the tops of the stiff stems. Do this by taking a knife and slowly cutting the top of the stem off until you reach the end of the cabbage leaf. This helps the cabbage wrap roll easier. Discard the stems.
Divide the meat filling into 6 portions and spoon the mixture into each cabbage wrap. Then wrap the cabbage wrap like a burrito. Do this by placing the meat filling near the stem. Fold part of the leaf over the filling, roll the stem part of the wrap tightly like a cigar. When you are finished rolling, gently tuck in the other end. If there is too much of the cabbage leaf still left, simply cut part of the cabbage leaf off and discard, then tuck the rest in. Do this for all 6 wraps. Serve the wraps with the dipping sauce.
More Keto-Friendly Recipes
PRINT FRIENDLY RECIPE CARD
Print
Asian-Style Pork Cabbage Wraps
Cabbage Wraps are the ultimate keto wrap. This cabbage wrap is filled with a tasty spring roll-inspired pork filling with a peanut dipping sauce. These Pork Cabbage Wraps are keto, Whole 30, Paleo, and Gluten-Free.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 small head of green cabbage (also used for 1 cup of shredded cabbage)
- 1/2 pound ground pork
- 1/2 cup shredded carrots (1 carrot) – optional
- 1/4 cup diced onions
- 1 large garlic clove, finely chopped
- 1 tbsp coconut aminos
- 2 tsp ground ginger
- Salt
- Olive oil or coconut oil for sauteing
Asian Peanut Dipping Sauce Ingredients:
Note: While the warps are Whole30 approved, this sauce is not. You can swap out the peanut butter for almond butter to make this recipe Whole30 approved.
- 5 tbsp natural peanut butter
- 1 tbsp chili garlic sauce or sriracha
- 2 tsp coconut aminos
- Juice of 1 lime
- 1 large garlic clove, finely chopped
- 5 tsp water
Instructions
- Make the Asian peanut dipping sauce by adding all of the ingredients to a small bowl and whisking together. Add enough water to thin the sauce to your preference. Set the sauce aside.
- Bring a large pot of salted water to a boil.
- Take the cabbage head and cut off 6 cabbage leaves. Gently remove the cabbage leaves from the cabbage head. Once the water has come to a boil, place the cabbage leaves into the pot and boil for 2 minutes. If you were just cooking one cabbage leaf at a time you can cook it for 30 seconds. Make sure to use tongs to help submerge the leaves under the water.
- Use tongs to remove the leaves once cooked and place them on a platter and set them aside while cooking the meat filling.
- To cook the meat filling, heat up a large skillet on medium heat. Add some olive oil or coconut oil. Add the ground pork, shredded cabbage, shredded carrots, onions, chopped garlic, coconut aminos, ginger, and season with salt.
- Sauté all of the meat filling in the pan until the ground pork is cooked. Taste test the mixture and add more salt if necessary. Set the cooked meat filling aside.
- Take the cabbage leaves and slice off all of the tops of the stiff stems. Do this by taking a knife and slowly cutting the top of the stem off until you reach the end of the cabbage leaf. This helps the cabbage wrap roll easier. Discard the stems.
- Divide the meat filling into 6 portions and spoon the mixture into each cabbage wrap. Then wrap the cabbage wrap like a burrito. Do this by placing the meat filling near the stem. Fold part of the leaf over the filling, roll the stem part of the wrap tightly like a cigar. When you are finished rolling, gently tuck in the other end. If there is too much of the cabbage leaf still left, simply cut part of the cabbage leaf off and discard, then tuck the rest in. Do this for all 6 wraps.
- Serve the wraps with the dipping sauce.
Store leftover wraps in an air-tight container in the fridge for up to 4 days.
Notes
Nutritional data does not include peanut sauce.
Nutrition Facts
- Serving Size: 1 serving
- Calories: 148
- Fat: 7.2g
- Carbohydrates: 12.8g (8.9 Net Carbs)
- Fiber: 3.8g
- Protein: 9.2g
FAQ
How do I store leftover pork cabbage wraps?
You can store leftover pork cabbage wraps in an airtight container in your refrigerator for up to 5 days.
Do I heat up leftover pork cabbage wraps?
You can either eat leftover pork cabbage wraps cold or heat them up in the microwave, toaster oven, air fryer, etc. I warmed mine in my toaster oven at 400 F for 5 minutes and they were perfect. I also eat them cold and they taste great too.
Can I batch cook pork cabbage wraps?
Yes, you can batch cook pork cabbage wraps. Only make enough that you can consume within 5 days. I have never frozen them and reheated them.
Can I use purple cabbage instead of green cabbage?
You can use purple cabbage instead of green cabbage. It will still work out great. Purple cabbage will look stunning.
Can I make cabbage wraps ahead of time?
I don’t recommend making the cabbage wrap itself ahead of time. It only takes 30 seconds to flash boil a cabbage leaf or 2 minutes to do a few all at once.
These pork cabbage wraps are really oily. What can I do to fix this?
I recommend using a slotted spoon to spoon the meat filling into the cabbage wrap. I wrap a napkin around the cabbage wrap as I am eating it.
Can I use ground chicken or turkey instead of ground pork?
Yes, you can use ground chicken or turkey instead of ground pork to make this recipe. I didn’t test the recipe with those alternatives but I’m sure it will taste great.
Can I use sriracha sauce instead of chili garlic sauce in the Asian peanut sauce?
You can use sriracha sauce instead of chili garlic sauce to make the Asian peanut sauce. You just need to use something that adds a little spice. Sriracha would be a great choice.
Links on this page may be affiliate links, for which the site earns a small commission, but the price for you is the same
