Oriental Pork And Shrimp Stuffed Cabbage Rolls Low Carb Recipes

ASIAN PORK AND CABBAGE (LOW CARB)

Steps:

• Slice the pork loin in very thin strips (or as thin as you can manage). Slice the cabbage 1/2 inch thick then cut crosswise a couple of times. Thinly slice the onion.
• Heat oil in a large skillet (or a wok if you're lucky enough to have one). Add the pork to the hot skillet and stir-fry 3 to 5 minutes. Add the cabbage and onion and stir fry until tender-crisp. Stir in the black bean sauce and chili garlic paste.

ORIENTAL PORK AND SHRIMP STUFFED CABBAGE ROLLS--LOW CARB

Steps:

• Fill a large lidded deep skillet with chicken stock about halfway up the pot and place it over high heat to bring it to a boil.
• Remove eight of the outer leaves of the cabbage (look for leaves that aren't torn).
• Cut off the thick end where the leaf was attached to the stem. Thinly slice the remaining head of cabbage until you've got about 2 cups and reserve.
• Drop the eight whole cabbage leaves into the boiling broth and cook for 2 minutes, until tender. Remove the cabbage leaves and place them into a bowl of ice water (or run them under cold water ) to stop them from cooking. Reserve broth and pan!
• Blot the leaves dry and reserve.
• To a food processor, add the garlic, grated ginger, and scallions to the bowl. Pulse the machine until the veggies are chopped up then add the shrimp and water chestnuts. Run the machine until the shrimp is ground into a paste then turn everything out into a mixing bowl.
• Add the pork, egg, shredded cabbage, carrots, sherry, chili paste, 2 tablespoons sesame oil, 2 tablespoons soy sauce, lime zest and juice. Combine the ingredients until evenly mixed.
• Lay out cabbage leaves on the counter. Divide the meat and veggie mixture among the leaves. Roll them up -- starting at the leafy end and rolling towards the stem end -- just like you'd roll up a burrito, tucking the sides in as you go. Secure it closed with a toothpick, if necessary.
• Return the rolls to the large, lidded skillet.
• Over medium-high heat, make sure there is enough chicken stock to fill it by about an inch, bring it to a bubble. Place the cabbage rolls into the boiling stock and put the lid on the pan. Steam the rolls until the meat has cooked through, about 10 minutes.
• While everything cooks, in a small serving bowl stir together the remaining soy sauce, sesame oil and T of scallions with the honey, ginger slices and a splash of water. Put this dipping sauce onto a serving platter along with duck sauce and Chinese hot-mustard. Serve the Napa rolls on the platter with scallion rice on the side.

EASY PORK-STUFFED CABBAGE ROLLS

Steps:

• Core the head cabbage and parboil in a pot of boiling water until cabbage leaves are pliable. Drain and set aside to cool.
• Make filling:.
• Mix together, the ground pork, eggs, salt and pepper.
• Use a large ice-cream scoop and place one scoop of filling into core end of cabbage leaf and roll. I make the filling the size of a golf ball.
• Place all the rolls, seam side down into large pot and pour the two cans of tomato sauce over the cabbage rolls. Simmer on low heat for about three to four hours. Cook until cabbage leaves are soft.
• Serve over white or brown rice.

ORIENTAL CABBAGE ROLLS

Steps:

• I'm adding a note to this recipe. The cabbage leaves need to be soft enough to roll for this recipe to work. One way to achieve this, is to wash the cabbage, freeze while still damp, then thaw and steam slightly. I like to defrost them in the microwave.
• Combine pork,beef, rice, garlic,onion, soy sauce, ketchup, brown sugar, ginger, salt and pepper; mix well.
• Spoon about 1/2 cup meat mixture onto each cabbage leaf.
• Fold in sides; then starting at an unfolded edge, roll up completely to enclose filling.
• Place rolls seam side down, in a greased 13 inch x 9 inch baking dish.
• In a saucepan over medium heat, combine sauce ingredients; heat and stir until sugar is melted and sauce is hot.
• Pour over rolls.
• Cover and bake at 3oo degrees for 2 - 21/2 hours.