I just nailed Cabbage Wrapped Dumplings that punch way above their weight and make cabbage the unexpected star of dinner.

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I’m obsessed with these cabbage wrapped dumplings. I love how the cabbage leaves crackle against a juicy pork filling, and the yolky touch from a large egg makes it cling like a promise.

But it’s the punchy ginger and tamari notes that keep me reaching for another one. No guilt, just pure, chewy, crispy bits and warm meat umami.

Chinese cooking vibes but stripped of nonsense. I eat them messy, standing over the counter, sauce dripping, eyes half-closed.

It’s not pretty. It’s exactly what I want for dinner, every single time.

I could eat a dozen right now. no regrets.

Ingredients

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Green cabbage: crunchy, wraps everything up and keeps it light, basically your carb swap.
Ground pork: juicy, fatty protein that keeps the filling rich and satisfying.
Egg: binds the mix together so it’s not falling apart when you eat.
Almond flour: gives structure without carbs, plus a subtle nutty taste.
Psyllium husk powder: adds chew and bulk, makes things feel more bread-like.
Green onions: fresh bite and color, it’s the little bright punch.
Garlic: savory kick that smells amazing while you’re cooking it.
Ginger: warm, zippy note that cuts through the fattiness.
Tamari/coconut aminos: salty, umami boost that replaces regular soy flavor.
Sesame oil: toasty aroma, tiny bit goes a long way for flavor.
Sea salt: simple, essential; brings out everything else so it’s not bland.
Black pepper: little heat and sharpness, keeps it interesting.
Avocado/olive oil: for frying so you get crisp edges and golden color.
Chicken bone broth: moistens filling and adds deep savory depth, not watery.
Cream cheese: optional creaminess for richer, almost decadent filling texture.
Vinegar: a splash brightens the whole thing, cuts through the richness.

Ingredient Quantities

1 medium green cabbage, leaves separated, about 1.5 to 2 lb

1 lb ground pork (or ground chicken or turkey)

1 large egg

1/4 cup almond flour

2 tbsp psyllium husk powder

1/4 cup finely chopped green onions (about 3 stalks)

2 cloves garlic, minced

1 tbsp fresh ginger, minced

2 tbsp tamari or coconut aminos

1 tbsp sesame oil

1/2 tsp fine sea salt

1/4 tsp black pepper

2 tbsp avocado oil or olive oil for frying

1/2 cup chicken bone broth or low carb chicken stock

2 tbsp cream cheese, softened (optional, for richer filling)

1 tsp rice vinegar or apple cider vinegar (optional, for brightness)

How to Make this

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1. Bring a large pot of water to a boil, core the cabbage and carefully separate about 12 to 16 whole leaves; blanch them 30 to 45 seconds until pliable, drain and pat dry on towels so they wont be soggy.

2. In a big bowl combine the ground pork, egg, almond flour, psyllium husk powder, chopped green onions, minced garlic, minced ginger, tamari, sesame oil, salt and pepper; if using, add the softened cream cheese and the splash of vinegar and mix with your hands until evenly combined but don’t overwork it.

3. Taste a tiny pinch of the raw mixture by quickly frying a teaspoon in a pan to check seasoning, then adjust salt, pepper or tamari as needed; when it tastes right you’re ready to fill.

4. Trim the thick white rib from each cabbage leaf so it folds easily, place about
1.5 to 2 tablespoons of filling near the base of a leaf, fold the sides in and roll up like a little cigar, tuck the ends under; set seam-side down on a tray and repeat until all filling is used.

5. Heat 2 tablespoons avocado or olive oil in a large nonstick or cast iron skillet over medium-high heat, arrange the dumplings seam-side down and brown for 2 to 3 minutes until golden, don’t crowd the pan you may need two batches.

6. Once browned, lower the heat to medium, pour in the chicken bone broth around the dumplings (not over them) so you get about 1/4 to 1/2 inch of liquid, cover the skillet with a lid and steam for 6 to 8 minutes until the filling is cooked through and the cabbage is tender.

7. Remove the lid and cook another 1 to 2 minutes to reduce the liquid and re-crisp the bottoms if you like them a bit crunchy; transfer to a plate and let rest a minute so juices settle.

8. Serve hot with extra tamari or coconut aminos for dipping, and if you want, drizzle a touch more sesame oil or sprinkle extra chopped green onions.

9. Leftovers keep great in the fridge for 3 to 4 days, reheat gently in a skillet with a splash of broth to avoid drying out, or freeze uncooked on a tray then bag them for longer storage.

Equipment Needed

1. Large pot for blanching the cabbage
2. Slotted spoon or tongs to remove leaves from the boiling water
3. Large mixing bowl for the filling
4. Cutting board and a sharp chef knife for coring and trimming leaves, chopping onions, ginger, garlic
5. Measuring cups and spoons for the almond flour, psyllium, tamari, oils, etc.
6. Large nonstick or cast iron skillet with a lid for searing and steaming the dumplings
7. Spatula or flat turner to brown and flip the rolls
8. Tray or platter lined with paper towels to set the formed rolls and drain blanched leaves
9. Small bowl and spoon for taste-testing and adjusting seasoning

FAQ

Q: Can I use ground chicken or turkey instead of pork? A: Yes, you can. Ground chicken or turkey work fine but they’re leaner so the filling might be a bit drier. Add the optional 2 tbsp cream cheese or an extra tablespoon of olive or avocado oil to keep it moist.

Q: How do I get the cabbage leaves soft enough to roll without tearing? A: Trim the thick core, then blanch leaves in boiling water for 30 to 60 seconds until pliable, or microwave a stack of leaves with a damp paper towel for 45 to 60 seconds. Pat dry and cool before stuffing so they dont tear.

Q: What does the psyllium husk powder do and can I skip it? A: Psyllium helps bind the filling and gives a meatier texture while keeping carbs low. If you skip it, increase almond flour to 1/3 cup and use an extra egg, but texture will be different and slightly crumblier.

Q: How should I store leftovers and can I freeze them? A: Store in an airtight container in the fridge for up to 4 days. To freeze, place rolls on a tray to flash-freeze, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a covered dish with a splash of broth at 350°F until hot.

Q: My filling seems watery when frying. What went wrong? A: If the pan’s too cold, meat releases more water. Use medium-high heat and let the meat brown before adding bone broth. Also squeeze excess moisture from any thawed meat and dont over-stir while it cooks.

Q: Can I replace tamari or coconut aminos for a soy-free or lower sodium option? A: Coconut aminos are soy-free and lower sodium. For very low sodium, use 1 tbsp coconut aminos plus 1 tsp rice or apple cider vinegar for brightness, then adjust salt to taste.

Keto Recipes Substitutions and Variations

Ground pork: swap with ground chicken or turkey (1:1), or ground beef (85% lean) for a richer flavor, or remove meat and use crumbled firm tofu plus extra seasoning if you want it vegetarian.
Almond flour: use coconut flour but only about 1/4 to 1/3 the amount and add an extra egg or two because it soaks liquid, or sub with finely ground flaxseed meal 1:1 for a denser, nuttier texture.
Psyllium husk powder: replace with ground chia seeds or a mix of oat fiber plus 1 extra egg to help bind, or use xanthan gum at about 1/4 to 1/2 the psyllium amount for similar chew.
Tamari / coconut aminos: use low sodium soy sauce 1:1, or a splash of Worcestershire mixed with water for deeper umami, or if you need gluten free and soy free, mix 1 tsp fish sauce with 1 tbsp water and a pinch of sweetener.

Pro Tips

1. Blanch the cabbage just till it’s bendy, not mushy. If a leaf rips, use the inner part for wrapping and stack the torn bits under the roll so it stays sealed. Pat them super dry with paper towels or they’ll steam and make the filling soggy.

2. Test the seasoning by frying a tiny pinch, like the recipe says, but do it cold: shape a pea sized ball and fry it fast. You’ll taste exactly how salty or gingery the filling needs. Don’t overwork the meat or the texture gets gummy.

3. Trim the thick midrib but don’t cut it out completely if the leaf starts falling apart. Cutting a V or shallow slit makes folding easier and keeps the roll stable. When browning, give them space in the pan — crowding = steaming instead of crisping.

4. To keep leftovers juicy, reheat gently with a splash of broth and a lid on the pan. If you plan to freeze uncooked rolls, flash-freeze on a tray first, then bag them, so they don’t stick together and you can cook from frozen straight into a covered skillet.