Oriental Pork And Shrimp Stuffed Cabbage Rolls Low Carb Recipes

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STEAMED CABBAGE ROLLS (翡翠包肉)



Steamed cabbage rolls (翡翠包肉) image

A tasty filling wrapped with cabbage leaves and served with a delicious sauce, steamed cabbage rolls are pretty, low-carb and very simple to make.

Provided by Wei Guo

Categories     Main Course

Time 25m

Number Of Ingredients 12

8 savoy cabbage leaves (see note 1)
1 long carrot (optional)
4 dried shiitake mushrooms, rehydrated in water
200 g minced pork/beef/chicken (7oz)
1 stalk scallions, finely chopped
2 tsp light soy sauce (Use gluten-free soy sauce to make the dish gluten-free)
1 pinch Chinese five spice powder
1 pinch sugar
1 dash sesame oil
3 tbsp mushroom water (see note 2)
1 tbsp oyster sauce
1/2 tsp cornstarch

Steps:

  • Blanch cabbage leaves in boiling water until they begin to wilt (it should take no more than 20 seconds). Drain and set aside.
  • Use a vegetable peeler to peel off 8 narrow strips of carrots. Blanch for a few seconds then drain (carrot is purely for an aesthetic reason so it's optional).
  • Squeeze out excess water in shiitakes mushrooms (keep the water in which the mushrooms are soaked for later use). Chop them into tiny pieces.
  • Put mushrooms, minced meat and all the seasonings into a bowl. Mix well.
  • Place 1/8 of the filling in the middle of a cabbage leaf. Wrap it into a cylinder shape.
  • Tie the roll with a strip of carrot (please refer to my tutorial video below). Repeat to finish the rest.
  • Place the rolls into a serving plate then put into a steamer. Steam for 10 minutes.
  • If you don't have a steamer, see note 3 for an alternative solution which is also demonstrated in my tutorial video below.
  • While waiting for the rolled to cook, mix 3 tablespoons of the mushroom water with oyster sauce and cornstarch. Stir well.
  • Heat up the sauce over high heat. Remove as soon as it thickens. Pour it over the rolls. Serve warm.
  • You may keep raw, wrapped cabbage rolls in the fridge for up to 24 hours. Extend the steaming time to 12 minutes if just taken out from the fridge.

Nutrition Facts : ServingSize 1 serving, Calories 234 kcal

SHRIMP-STUFFED CABBAGE



Shrimp-Stuffed Cabbage image

Provided by Mark Bittman

Categories     side dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

Salt
1 medium head Savoy cabbage
1 pound peeled shrimp
3 cloves garlic
1/2 cup parsley leaves, plus more for garnish
1/2 cup bread crumbs, preferably fresh and lightly toasted
1/4 teaspoon cayenne, more or less
3 tablespoons extra virgin olive oil
1 large onion, peeled and chopped
2 cups chopped tomatoes, with their liquid (canned is fine)
Black pepper

Steps:

  • Bring pot of water to a boil, and add salt. Meanwhile, remove enough outer leaves of cabbage to get 8 large, nearly perfect leaves. Use a paring knife to remove their thickest vein. Put leaves in boiling water until softened, a minute or so; remove, and drain on paper towels.
  • Combine shrimp, garlic, parsley, bread crumbs, cayenne, half the oil and a large pinch of salt in food processor, and pulse until well minced but not puréed. Put portion of shrimp mixture on lower third of each leaf, fold in sides and roll up; don't overstuff, and don't roll too tightly.
  • Put remaining oil in a skillet that can be covered and is large enough to accommodate cabbage rolls; turn heat to medium-high. Add onion, and stir occasionally, until it softens, 3 to 5 minutes. Add tomatoes and some salt and pepper, and stir occasionally until tomatoes break up, 5 to 10 minutes. Add cabbage rolls, and cover, adjusting the heat so the mixture simmers.
  • Cook 10 to 15 minutes, turning once, until rolls are firm; taste sauce to adjust seasoning. Serve with some sauce spooned over and garnished with parsley.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 12 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 761 milligrams, Sugar 6 grams, TransFat 0 grams

ORIENTAL PORK AND SHRIMP STUFFED CABBAGE ROLLS--LOW CARB



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

These are cabbage rolls stuffed with an oriental pork and shrimp filling. You can eat these out of hand if they aren't to tender or with a fork. Serve with duck sauce, Chinese hot-mustard sauce, and/or the soy dipping sauce included with the recipe. Enjoy. Try my Recipe #381941 on the side =) The carbs in the nutritional info is from the water chestnuts. You can leave them out to reduce the majority of the carbs. It adds 22 carbs per serving. Click the extended info link under the info to see in depth info :)

Provided by Chele B

Categories     Lunch/Snacks

Time 45m

Yield 8 rolls, 4 serving(s)

Number Of Ingredients 17

1 head napa cabbage
2 -3 cups chicken broth
4 garlic cloves, finely chopped (you can grate or use a press )
1 inch chunk fresh ginger, peeled and grated plus
1 small chunk ginger, thinly sliced
6 scallions, thinly sliced (reserve 1 Tablespoon for dipping sauce)
1/2 lb medium-small shrimp, tails and shells removed, deveined and roughly chopped
1 (8 ounce) can water chestnuts, drained
1/2 lb ground pork
1 egg
1 cup shredded carrot
1/4 cup sherry wine
2 tablespoons chili paste (or you can use a few pinches of red pepper flakes)
4 tablespoons sesame oil, divided
4 tablespoons soy sauce, divided
1 lime zest and juice
2 tablespoons sugar-free honey (you can use regular honey)

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.

Nutrition Facts : Calories 533.3, Fat 28.1, SaturatedFat 7.1, Cholesterol 216.7, Sodium 1607.6, Carbohydrate 22.4, Fiber 3.3, Sugar 5.9, Protein 34

LOW CARB ORIENTAL CABBAGE SALAD



Low Carb Oriental Cabbage Salad image

This is a low carb spin off of the Ramen Oriental Salad. I love this salad and have enjoyed it with grilled chicken and sauteed shrimp to make a meal out of it.

Provided by cervantesbrandi

Categories     Greens

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups green cabbage (shredded or sliced thin)
1 cup red cabbage (shredded or sliced thin)
1/2 cup soy sauce
1/2 cup oil
1/8 cup white vinegar
1/8 cup sugar substitute (I use splenda, you can also use real sugar)
1/4 cup scallion (3 stalks green onions, white and green part sliced)
1/2 cup almonds (sliced)
1/4 cup sesame seeds
1 tablespoon sesame oil

Steps:

  • Place the green and red cabbage in a large bowl and set aside.
  • In a small sauce pan, heat the soy sauce, oil and vinegar on medium high heat just until the mixture comes to a light boil. Whisk in the splenda and set aside.
  • In a small saute pan, heat the sesame oil, almonds and sesame seeds on medium high. Toast the almonds and seeds stirring constantly until the sesame seeds start turning golden brown. Immediately pour the nuts and seeds into the soy sauce mix and stir.
  • Add in the scallions, and then pour the dressing over the salad. Toss the salad until the dressing is completely incorporated.
  • Allow the salad to sit at room temperature for at least 30 minutes before serving up to 4 hours.

ASIAN PORK CABBAGE STIR-FRY



Asian Pork Cabbage Stir-Fry image

Pork paired with crisp cabbage and carrots makes a stirring combination in this tasty main dish from Jane Goldsmith. "It's a quick-fix dish when unexpected company arrives," she writes from Bloomfield, Indiana. "I got the recipe from a friend when I was in college.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

6 cups chopped cabbage, cut into 1-inch pieces
3 teaspoons vegetable oil, divided
4 medium carrots, julienned
1 pork tenderloin (1 pound), cut into 3/4-inch pieces
2 tablespoons minced fresh gingerroot
1 cup reduced-sodium chicken broth, divided
1/4 cup reduced-sodium soy sauce
4 teaspoons cornstarch
Hot cooked rice, optional

Steps:

  • In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon oil for 1-2 minutes or until crisp-tender. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm., In the same pan, stir-fry pork in remaining oil for 2 minutes. Add ginger and stir-fry for 2 minutes or until pork is lightly browned. Stir in 3/4 cup broth and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until meat juices run clear., Combine cornstarch and remaining broth until smooth. Gradually stir into pan. Stir in the cabbage mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with rice if desired.,

Nutrition Facts : Calories 252 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 855mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges

ASIAN PORK AND SHRIMP SPRING ROLLS



Asian Pork and Shrimp Spring Rolls image

You might want to consider doubling this recipe, I ate practically all of these myself they are that good!. Don't be tempted to over-stuff the wrappers with filling or they will not seal properly. Plan ahead the filling needs to chill for a minimum of 4 hours before using.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 51m

Yield 14-15 serving(s)

Number Of Ingredients 14

3/4 lb fresh shrimp, peeled and deveined
1 large egg, lightly beaten
1/2 lb ground pork (use pork only not beef!)
1 (8 ounce) can water chestnuts, drained and minced
1 (8 ounce) can bamboo shoots, well drained and minced
1 tablespoon minced fresh garlic
2 large green onions, finely chopped
2 tablespoons minced fresh ginger
1 1/2 tablespoons soy sauce
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper
15 spring roll wrappers
1 egg, beaten
vegetable oil (for frying)

Steps:

  • Finely chop the fresh shrimp.
  • In a bowl stir together the chopped shrimp 1 egg, pork and the next 8 ingredients; mix well to combine.
  • Cover and chill for a minimum of 4 hours to blend the flavors before using.
  • Spoon about 1 tablespoon of mixture in the center of each spring roll wrapper.
  • Fold the top corner of each wrapper over the filling, tucking tip of corner under the filling, then fold left and right corners over filling.
  • Lightly brush remaining corner with beaten egg.
  • Tightly roll filled end toward remaining corner, then gently press to seal.
  • Pour about 2-inches of oil in a skillet and heat to 350 degrees.
  • Fry the spring rolls a couple at a time only for about 6 minutes or until golden brown.
  • Drain on a brown paper bag or paper towels.
  • DELICIOUS!

Nutrition Facts : Calories 119.4, Fat 4.6, SaturatedFat 1.6, Cholesterol 69.7, Sodium 400.6, Carbohydrate 10.7, Fiber 1.2, Sugar 1.4, Protein 8.8

ASIAN PORK AND CABBAGE (LOW CARB)



Asian Pork and Cabbage (Low Carb) image

You will not believe how good this tastes after you find out how quick it is! The recipe is from 15-Minute Low-Carb Recipes by Dana Carpender. I used a Vietnamese chili garlic sauce instead of anything called "paste" because my grocery quit carrying the one with the garlic included. I wouldn't go so far as to call the onion "optional," but I left it out because I had none left, so if you are on a strict carb limit or hate onions, you will still love this without it. The book lists 6 g carbs & 1 g fiber (just in case the computer can't tabulate one of the ingredients).

Provided by evewitch

Categories     One Dish Meal

Time 15m

Yield 3 serving(s)

Number Of Ingredients 6

1 lb boneless pork loin
1/2 head cabbage
1 small onion
3 -4 tablespoons peanut oil
1 tablespoon black bean sauce
1 -2 tablespoon garlic and red chile paste

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.

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