Dim Sum Paleo Cabbage Rolls (2024)

Dim Sum Paleo Cabbage Rolls

A Paleo stuffed cabbage rolls recipe that uses steamed cabbage leaves = nature's gluten-free dumplings! Dip these in my tasty soy-free sauce for all the UMAMI power — Dim Sum style.

For cabbage rolls:

• 1 Tbsp ghee (sub olive oil or coconut oil for AIP)
• 1 shallot thinly sliced
• 1 lb. ground turkey chicken or pork (I did 1/2 turkey and 1/2 pork since it’s the year of the pig!)
• Sea salt to taste
• 2 tsp garlic powder
• 2-3 tsp ginger powder
• 1 carrot shredded
• 1/2 Tbsp fish sauce
• Juice of 1 lime
• 2 Tbsp coconut aminos
• 2 scallions finely chopped
• 1/4 cup cilantro roughly chopped
• 1 head of cabbage
• water for boiling

For dipping sauce:

• 3 Tbsp coconut aminos
• 1 Tbsp toasted sesame oil (sub olive oil or coconut oil for AIP)
• 1-2 Tbsp fresh lime juice
• 1-2 tsp honey (I used Mike’s Hot Honey which has a bit of chili in it for heat!) (skip for Whole30, plain honey for AIP)

• Bring a large, heavy-bottomed pot with water to boil (enough water to cover the cabbage). Use a pot that can accommodate a steam basket on the top. Cover and let boil while you make the filling.

• Melt ghee over medium heat in a skillet on the stove. Add sliced shallots and cook, stirring occasionally for just a fewminutes until soft.

• Add ground meat and break up with a wooden spoon. Season with salt, ginger, and garlic powders. Cook meat until no pink remains and the liquid is starting to absorb, approx. 5-6 minutes.

• Add shredded carrot, fish sauce, and coconut aminos. Stir into the meat mixture and continue to cook until the sauces absorb for a minute or so.

• Mix in the freshly chopped scallions and cilantro and remove from heat. Let rest and come to room temperature way from the stove.

• Meanwhile, the water should be boiling. Prep an ice bath in a large bowl with ice and cold water next to the stove.

• Using tongs, lower the whole head of cabbage into the boiling water and let it boil for approx. 1-1.5 minutes. Remove the head of cabbage carefully with a large spoon and tongs (it will be heavier now, carrying water). Keep the water on a low boil – you’ll need it again.

• Add the cabbage to a large bowl, and carefully peel back the soft leaves, placing in the ice bath to stop cooking.

• Repeat this process until you have at least 8 good leaves to use for rolling. Dry each blanched leaf well with a paper towel after the ice bath and lay the cabbage leaves in front of you with the core facing you.

• Prep a steam basket next to you with one additional cabbage leaf lining the bottom of it. You’ll add the rolls to the steam basket one by one.

• Prep your work station and add approx. 3 Tbsp of your meat mixture to the bottom of the cabbage leaf towards the core, fold the sides in, and then fold the bottom away from you to the top of the leaf. Keep the edge tucked underneath.

• Add each stuffed cabbage roll to your steam basket with the folded edge on the bottom. Return the steam basket to the top of the pot with boiling water. Cover and let cook for 15 minutes on a low boil to steam.

• Remove steam basket and turn off heat. Using tongs, plate each cabbage roll with dipping sauce on the side, serve! This also stores well in the fridge.

For the dipping sauce:

• Combine all ingredients to a small bowl and whisk.

Course: Appetizer, Main Course