Oriental Pork and Shrimp Stuffed Cabbage Rolls--Low Carb Recipe

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Oriental Pork and Shrimp Stuffed Cabbage Rolls--Low Carb
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Ingredients
17
Count
Nutrition
886
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. 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.
  2. Remove eight of the outer leaves of the cabbage (look for leaves that aren't torn).
  3. 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.
  4. 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!
  5. Blot the leaves dry and reserve.
  6. 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.
  7. 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.
  8. 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.
  9. Return the rolls to the large, lidded skillet.
  10. 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.
  11. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 886.09 Kcal (3710 kJ)
Calories from fat 566.33 Kcal
% Daily Value*
Total Fat 62.93g 97%
Cholesterol 114.61mg 38%
Sodium 2265.32mg 94%
Potassium 599.55mg 13%
Total Carbs 39.99g 13%
Sugars 2.68g 11%
Dietary Fiber 2.68g 11%
Protein 15.12g 30%
Vitamin C 19mg 32%
Vitamin A 0.4mg 13%
Iron 1.4mg 8%
Calcium 75.3mg 8%
Amount Per 100 g
Calories 222.51 Kcal (932 kJ)
Calories from fat 142.21 Kcal
% Daily Value*
Total Fat 15.8g 97%
Cholesterol 28.78mg 38%
Sodium 568.86mg 94%
Potassium 150.56mg 13%
Total Carbs 10.04g 13%
Sugars 0.67g 11%
Dietary Fiber 0.67g 11%
Protein 3.8g 30%
Vitamin C 4.8mg 32%
Vitamin A 0.1mg 13%
Iron 0.4mg 8%
Calcium 18.9mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.4
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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