These sesame ginger keto cabbage rolls are a flavorful low-carb version of classic stuffed cabbage, packed with seasoned ground pork and aromatic Asian-inspired flavors. Fresh cabbage leaves are filled with seasoned pork, ginger, garlic, and green onions, then rolled up and served with a savory sesame-soy dipping sauce that amplifies the dish’s depth and richness.
Perfect for meal prep or a weeknight dinner, this recipe offers a satisfying balance of tender cabbage and juicy filling without grains or added sugar. The bright lime juice and fresh cilantro brighten the savory mix, while the tamari and fish sauce bring umami richness — making every bite deeply satisfying and keto-friendly.
Equipment
- Large pot for blanching cabbage
- Cutting board
- Sharp knife
- Large bowl
- Small bowl for sauce
- Skillet or baking dish
Ingredients
For the cabbage rolls:
- 1 lb ground pork
- 10 large cabbage leaves
- 1 carrot, grated
- 2 cloves garlic, minced
- ½ inch fresh ginger, minced
- 1 shallot, thinly sliced
- 2 green onions, thinly sliced
- ¼ cup fresh cilantro, chopped
- ½ lime, juiced
For the sauce & seasoning:
- ½ tbsp fish sauce
- 1 tbsp sugar-free maple syrup
- 5 tbsp tamari (or coconut aminos)
- 1 tbsp olive oil
- 1 tbsp toasted sesame oil
- Salt and black pepper, to taste
Instructions
- Bring a large pot of water to a boil.
- Carefully submerge cabbage leaves and blanch them for about 1–2 minutes until pliable; drain and set aside.
- In a large bowl, combine ground pork, grated carrot, minced garlic, ginger, sliced shallot, green onions, cilantro, lime juice, fish sauce, maple syrup, tamari, olive oil, and sesame oil. Mix until evenly combined; season with salt and pepper.
- Lay a cabbage leaf flat and add a scoop of pork mixture near the stem end; fold in the sides and roll up tightly to form a neat roll. Repeat with remaining leaves and filling.
- Place the filled rolls seam-side down in a lightly greased skillet or baking dish.
- Pour any remaining sauce over the top of the rolls.
- Cover and cook on the stovetop on low heat for about 20–25 minutes until the filling is fully cooked through; alternatively bake at 350°F (175°C) for 25–30 minutes.
- Remove from heat and let rest briefly before serving.
Recipe Info
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 5
- Cuisine: Asian-inspired / Keto
- Course: Main dish
How to store
Refrigerate leftover rolls in an airtight container for up to 4 days. Reheat gently in a skillet or microwave until warm. Freezing is possible: wrap individual rolls and freeze up to 2 months; thaw in the fridge before reheating.
What not to do
Do not overcook the cabbage when blanching — it should be pliable but not mushy.
Do not add sauce too early — pour it over near the end so it doesn’t dilute the flavors.
Do not skip the sesame oil — it adds essential nutty depth.
Tips & Variations
Use ground chicken or turkey instead of pork for a lighter version.
Add a pinch of crushed red pepper for heat.
Serve with a side of cauliflower rice for a complete low-carb meal.
Approximate Nutrition
(per serving estimate)
- Calories: ~290
- Fat: ~20 g
- Protein: ~18 g
- Total carbs: ~6 g
- Net carbs: ~4 g
- Fiber: ~2 g
Ingredients
Method
- Bring a large pot of water to a boil.
- Carefully submerge cabbage leaves and blanch them for about 1–2 minutes until pliable; drain and set aside.
- In a large bowl, combine ground pork, grated carrot, minced garlic, ginger, sliced shallot, green onions, cilantro, lime juice, fish sauce, maple syrup, tamari, olive oil, and sesame oil. Mix until evenly combined; season with salt and pepper.
- Lay a cabbage leaf flat and add a scoop of pork mixture near the stem end; fold in the sides and roll up tightly to form a neat roll. Repeat with remaining leaves and filling.
- Place the filled rolls seam-side down in a lightly greased skillet or baking dish.
- Pour any remaining sauce over the top of the rolls.
- Cover and cook on the stovetop on low heat for about 20–25 minutes until the filling is fully cooked through; alternatively bake at 350°F (175°C) for 25–30 minutes.
- Remove from heat and let rest briefly before serving.
Notes
- Fat: ~20 g
- Protein: ~18 g
- Total carbs: ~6 g
- Net carbs: ~4 g
- Fiber: ~2 g
Conclusion
These sesame ginger keto cabbage rolls make a delicious and wholesome meal that’s packed with flavor and low on carbs. The savory pork filling, bright lime, and rich umami sauce come together beautifully, offering a satisfying dish that works for family dinners or meal prep during the week.
FAQs
Can I use a different protein?
Yes, ground chicken or turkey can be substituted for pork for a leaner option.
Do I have to blanch the cabbage?
Blanching makes leaves pliable and easier to roll, but you can use very tender store-bought cabbage leaves if you prefer.
Is this recipe gluten-free?
Yes, as long as you use tamari or coconut aminos (gluten-free soy alternative).
Can I add more vegetables?
Absolutely — finely chopped mushrooms or bell peppers add extra texture.
What’s a good side dish?
Serve with steamed cauliflower rice or a crisp Asian cucumber salad.
