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Oriental Pork and Shrimp Stuffed Cabbage Rolls: A Low-Carb Culinary Journey

There’s a unique comfort that comes from a dish that whispers of family gatherings and cherished traditions, even when it’s a new creation in your repertoire. For me, these Oriental Pork and Shrimp Stuffed Cabbage Rolls are precisely that. I remember the first time I encountered a similar flavor profile – it was a damp, chilly evening, and the aroma of savory meat, fragrant ginger, and a hint of the sea wafted from my neighbor’s kitchen. It sparked a culinary curiosity that has simmered within me ever since, leading me to explore the delicate balance of East Asian flavors with the humble cabbage. This low-carb adaptation, with its vibrant filling and tender wrappers, not only honors that memory but elevates it, proving that healthy eating can be an explosion of deliciousness.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4
Yield: 8 rolls
Dietary Type: Low Carb

Ingredients

Here’s what you’ll need to bring these delightful rolls to life:

For the Cabbage Rolls:

1 head napa cabbage
2-3 cups chicken broth
4 garlic cloves, finely chopped (you can grate or use a press)
1 inch chunk fresh ginger, peeled and grated
6 scallions, thinly sliced (reserve 1 Tablespoon for dipping sauce)
1/2 lb medium-small shrimp, tails and shells removed, deveined and roughly chopped
1 (8 ounce) can water chestnuts, drained
1/2 lb ground pork
1 egg
1 cup shredded carrot
1/4 cup sherry wine
2 tablespoons chili paste (or you can use a few pinches of red pepper flakes)
4 tablespoons sesame oil, divided
4 tablespoons soy sauce, divided
1 lime, zest and juice
2 tablespoons sugar-free honey (you can use regular honey)
1 small chunk ginger, thinly sliced

Equipment Needed

Large lidded deep skillet or pot
Sharp knife
Cutting board
Food processor or blender
Mixing bowls
Ice bath or cold running water
Small serving bowl

Instructions

Let’s get started on these flavorful cabbage rolls:

Begin by preparing your cooking liquid. Fill a large lidded deep skillet with chicken broth about halfway up the pot and place it over high heat to bring it to a rolling boil.
While the broth heats, prepare your cabbage wrappers. Carefully remove eight of the outer napa cabbage leaves from the head. Select leaves that are intact and not torn for the best results.
On each of these eight leaves, locate the thick, fibrous end where the leaf was attached to the stem. Cut off this thick end. Then, thinly slice the remaining head of cabbage until you have accumulated about 2 cups. This shredded cabbage will be used in the filling, so reserve it for now.
Once the chicken broth is boiling vigorously, carefully drop the eight whole cabbage leaves into the simmering liquid. Cook them for precisely 2 minutes, just until they become tender and pliable.
Using a slotted spoon or tongs, remove the tenderized cabbage leaves from the broth. Immediately transfer them to a bowl filled with ice water or run them under cold running water to halt the cooking process. This step is crucial to prevent them from becoming mushy.
Gently blot the cabbage leaves dry with paper towels and set them aside. Make sure they are as dry as possible to avoid a watery filling. Reserve the chicken broth and the skillet for later.
Now, let’s craft the luscious filling. In a food processor, combine the finely chopped garlic, grated fresh ginger, and scallions (remember to reserve a tablespoon of the scallions for the dipping sauce). Pulse the machine several times until these aromatics are finely chopped.
Add the roughly chopped shrimp and the drained water chestnuts to the food processor. Run the machine until the shrimp is ground into a paste-like consistency. Transfer this mixture to a large mixing bowl.
To the bowl with the shrimp mixture, add the ground pork, egg, the reserved shredded cabbage, shredded carrot, sherry wine, chili paste, 2 tablespoons of sesame oil, 2 tablespoons of soy sauce, the lime zest and juice, and the sugar-free honey.
Combine all the filling ingredients thoroughly until they are evenly mixed. You can use your hands or a sturdy spoon for this. Ensure everything is well incorporated for consistent flavor in every bite.
Lay your prepared cabbage leaves flat on a clean work surface. Divide the meat and vegetable mixture evenly among the eight leaves.
To roll the cabbage, start at the leafy end of each cabbage leaf. Roll it up towards the stem end, just as you would roll a burrito. As you roll, tuck in the sides of the leaf to create a neat, compact package. If a roll seems loose, you can secure it closed with a toothpick, if necessary.
Return the prepared cabbage rolls to the large, lidded skillet that you used for boiling the leaves.
Pour enough reserved chicken stock back into the skillet to fill it by about an inch. Place the skillet over medium-high heat and bring the broth to a gentle bubble.
Carefully place the cabbage rolls into the boiling stock, ensuring they are nestled snugly. Cover the pan with the lid.
Steam the rolls until the meat has cooked through, which should take approximately 10 minutes. You can check for doneness by carefully removing one roll and cutting into the center to ensure it’s no longer pink.
While the rolls are steaming, prepare the delightful dipping sauce. In a small serving bowl, stir together the remaining 2 tablespoons of soy sauce, the remaining 2 tablespoons of sesame oil, the reserved 1 tablespoon of scallions, the thinly sliced ginger, and a splash of water. This simple yet potent sauce will add an extra layer of flavor.
Arrange the duck sauce and Chinese hot-mustard on a serving platter alongside the prepared dipping sauce.
Once the cabbage rolls are cooked, carefully arrange them on the serving platter with the sauces. Serve the Napa rolls hot, perhaps with scallion rice on the side for a complete and satisfying meal.

Expert Tips & Tricks

Cabbage Leaf Selection: For the best wrappers, aim for the outermost leaves of the napa cabbage. They tend to be larger and more pliable. If some leaves are torn, don’t fret; you can piece them together or use smaller pieces to wrap individual portions of the filling.
Shrimp Texture: For a finer filling, you can process the shrimp longer in the food processor. For a bit more texture, pulse it just until it’s mostly broken down.
Water Chestnut Alternative: If you’re aiming for an even lower carb count, you can omit the water chestnuts altogether. The recipe notes mention this as a way to significantly reduce carbs (adding about 22 carbs per serving).
Spiciness Adjustment: The chili paste can be adjusted to your preference. For a milder heat, use less or substitute with red pepper flakes. For more heat, you can increase the amount or use a spicier chili paste.
Make-Ahead Magic: The filling can be prepared a day in advance and stored in the refrigerator. The cabbage leaves can also be blanched and stored, making assembly quicker when you’re ready to cook. However, it’s best to assemble and cook the rolls just before serving for optimal texture.

Serving & Storage Suggestions

These Oriental Pork and Shrimp Stuffed Cabbage Rolls are best served hot, fresh from the steamer. They make a wonderful standalone appetizer or a light main course when paired with a side of steamed rice or a crisp green salad. The accompanying dipping sauces are essential for enhancing the flavors.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet with a splash of chicken broth or water over low heat, or microwave them until heated through. Be mindful not to overcook them when reheating, as they can become softer.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	533.3 kcal
Calories from Fat	253 kcal
Total Fat	28.1 g	43%
Saturated Fat	7.1 g	35%
Cholesterol	216.7 mg	72%
Sodium	1607.6 mg	66%
Total Carbohydrate	22.4 g	7%
Dietary Fiber	3.3 g	13%
Sugars	5.9 g	23%
Protein	34 g	68%

(Please note: Nutritional information is an estimate and can vary based on specific ingredients used.)

Variations & Substitutions

Vegetarian Option: For a vegetarian version, omit the pork and shrimp. Increase the amount of finely chopped vegetables like mushrooms, bok choy, and water chestnuts. You could also incorporate firm or extra-firm tofu, pressed and crumbled.
Different Broth: If chicken broth isn’t readily available, vegetable broth can be used as a substitute.
Spice Level: For those who enjoy a real kick, consider adding a pinch of cayenne pepper or a few drops of sriracha to the filling.
Herbal Notes: Fresh cilantro, finely chopped, can be a wonderful addition to the filling, offering a bright, herbaceous counterpoint.

FAQs

Q: Can I make these cabbage rolls ahead of time?
A: Yes, the filling can be prepared a day in advance, and the cabbage leaves blanched. However, it’s best to assemble and cook the rolls shortly before serving for optimal texture.

Q: My cabbage leaves are tearing when I try to roll them. What should I do?
A: Ensure you are blanching the leaves sufficiently until they are pliable. If a leaf tears, don’t worry; you can use smaller pieces to wrap portions of the filling, or simply overlap torn pieces to create a functional wrapper.

Q: How can I make this dish even lower in carbohydrates?
A: The recipe notes suggest omitting the water chestnuts, which significantly reduces the carbohydrate count. You can also ensure you are using sugar-free honey for the dipping sauce.

Q: What are the best dipping sauces to serve with these rolls?
A: The recipe suggests duck sauce, Chinese hot-mustard sauce, and a homemade soy-sesame-ginger dipping sauce. These provide a balanced array of sweet, spicy, and savory flavors that complement the rolls beautifully.

Q: Can I freeze these cabbage rolls?
A: While it’s not ideal as the texture of the cabbage might change, you can freeze the cooked cabbage rolls. Ensure they are completely cooled, then wrap them tightly in plastic wrap and place them in a freezer-safe bag or container for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently.

These Oriental Pork and Shrimp Stuffed Cabbage Rolls are a testament to the fact that healthy eating doesn’t mean sacrificing flavor or satisfaction. They are a delightful exploration of textures and tastes, perfect for a weeknight meal or an impressive appetizer. I encourage you to give them a try, perhaps with a side of your favorite low-carb rice, and experience the joy of this beautifully balanced dish. Let me know how they turn out – I always love hearing about your culinary adventures!

Oriental Pork and Shrimp Stuffed Cabbage Rolls–Low Carb Recipe