Asian Cabbage Rolls


It took me a little while before I got on the podcast train, but does anyone else obsess over listening to podcasts? Like, you learn so much information in such a short amount of time, and I don’t know about you, but I feel like I become friends with these people. Im probably just weird like that though. I tend to listen to a lot of nutrition based podcasts, my two favorites at the moment being Fed & Fit, and Balanced Bites. I had a time that I loved listening to the murder mystery podcast because who doesn’t love to hear about some crazy, messed up stories? Maybe thats just me again. 

I’m usually at the gym, or driving when I listen, and for whatever reason I get really hungry. Probably because they sit and talk about food for an hour, as I’m slaving away to some pushups. So here I am doing my pushups, and they start talking about eating lettuce wraps. I don’t know what it was because all they talked about was just eating ground beef in some lettuce, but I wanted that darn lettuce wrap. Then my friend texts me at the same time saying she really wanted some chinese food. So, here I still am finishing up this round of pushups, craving chinese lettuce wraps. It didn’t help I hadn’t eaten yet for the day, so I was beginning to get real hungry. I bet you can guess what I made for dinner that night? It wasn’t lettuce wraps exactly, but basically the same, and just as satisfying.

Does anyone else ever get so excited to eat something, or you are just so hungry that you feel like you physically cannot wait any longer for food? Yeah, that was me with these cabbage rolls. They smelt so delicious, and I was so hungry I couldn’t help but keep checking the oven to make sure they weren’t done sooner than my timer. I probably was actually making them cook slower for the amount of heat I was letting out of the oven.

Asian Cabbage Rolls

  • Servings: 8
  • Difficulty: Easy
  • Print
½ Head of Cauliflower
½ Cup Full-fat Coconut Milk
8 Cabbage Leaves
1 Pound Grass-Fed Ground Beef,
2 Tbs Coconut Aminos
1 Tsp Ginger, Minced
½ Tbs Garlic, Minced
1 Tbs Coconut Oil, Melted
1 Tbs Toasted Sesame Oil
3 Green Onions, Sliced
1 Cup Mushrooms, Chopped
1 Tsp Red Pepper Flakes
Salt & Pepper
Preheat Oven to 375 Degrees.
Using a food processor or blender, form cauliflower into “rice.” Add your Rice to a sauce pan, along with the coconut milk and heat on medium for 5-7 minutes. Set aside.
In a large bowl, combine raw beef, coconut aminos, ginger, garlic, coconut oil, sesame oil, green onions, mushrooms, red pepper flakes, salt and pepper. Mix until well combined.
Place approximately two spoonfuls of rice, and ⅛ portion of meat into each leaf. Fold in the ends, and roll up into a tight wrap.
In an 8×8 Baking dish align the rolls into two rows of four.
Place in the oven for 30-40 minutes, until the cabbage begins to brown. Meat should no longer be pink when cut open.
Let cool, and enjoy!

6 thoughts on “Asian Cabbage Rolls

  1. I haven’t tried cabbage rolls! But I love cabbage so this might be a good alternative. Also, I am not yet addicted to podcasts. It might be good to start it now. Thanks for sharing this! 🙂


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s