Cabbage-Wrapped Keto Dumplings – Easy Low-Carb Dinner

Cabbage-Wrapped Keto Dumplings are a savory, satisfying alternative to traditional dumplings, with tender cabbage leaves standing in for the usual dough wrapper. A flavorful filling of ground meat, onion, garlic, ginger, soy sauce, sesame oil, and green onions is wrapped in blanched cabbage leaves, browned in a skillet, then steamed until cooked through and tender. These low-carb dumplings make a hearty dinner or a tasty appetizer when you want something warm, flavorful, and easy to serve.

Quick Recipe Snapshot

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4
• Main Cooking Method: Skillet browning and steaming

Why You’ll Love This Recipe

• No traditional wrappers: Tender cabbage leaves take the place of dumpling dough.
• Savory filling: Ginger, garlic, soy sauce, sesame oil, and green onions add plenty of flavor.
• Two-stage cooking: Browning adds color before the dumplings finish cooking by steaming.
• Flexible protein: Use ground pork, chicken, or beef.
• Freezer-friendly: The dumplings can be frozen before cooking and steamed directly from frozen.

Ingredients

For the Cabbage Dumplings

• 1 medium head green cabbage (about 2 lbs / 900 g)
• 1 lb ground pork (or chicken/beef)
• ½ cup finely chopped onion
• 2 cloves garlic minced
• ¼ cup soy sauce (or coconut aminos for a soy-free option)
• 1 tsp grated ginger
• ½ tsp black pepper
• ½ tsp salt
• ¼ tsp red pepper flakes (optional)
• 1 tbsp sesame oil
• ¼ cup chopped green onions
• 1 tbsp fresh cilantro chopped (optional)

For Cooking and Serving

• A little oil for the skillet
• 1/2 cup (120 ml) water for steaming
• Extra soy sauce or sesame oil for serving, if desired

The green cabbage leaves provide the wrapper, while the ground meat creates the hearty center. Garlic, ginger, soy sauce, sesame oil, and green onions give the filling its Asian-inspired flavor.

How to Make Cabbage-Wrapped Keto Dumplings

1. Blanch the cabbage. Bring a large pot of water to a boil. Carefully remove the core from the cabbage head and place the whole cabbage in the boiling water. Blanch for about 3-5 minutes, until the outer leaves are tender. Remove the cabbage and let it cool slightly before peeling off 12 large leaves. Set aside.
2. Prepare the filling. In a large mixing bowl, combine the ground meat, chopped onion, minced garlic, soy sauce, grated ginger, black pepper, salt, red pepper flakes if using, sesame oil, chopped green onions, and cilantro. Mix well until all ingredients are fully incorporated.
3. Fill the cabbage leaves. Take one cabbage leaf and place about 2 tablespoons of the filling in the center. Fold the sides of the leaf over the filling, then roll it up from the bottom to create a tight dumpling. Repeat with the remaining leaves and filling.
4. Brown the dumplings. In a large skillet or frying pan, heat a little oil over medium heat. Place the dumplings seam-side down in the pan and cook for about 2-3 minutes, until browned.
5. Steam until cooked through. Carefully flip the dumplings and add about 1/2 cup (120 ml) of water to the pan. Cover and steam for about 15-20 minutes, until the dumplings are cooked through and the cabbage is tender.
6. Evaporate the remaining water. Remove the lid and let any remaining water evaporate.
7. Serve. Serve the dumplings hot, drizzled with extra soy sauce or sesame oil if desired.

Important Cooking Tips

• Blanch until the outer leaves are tender: The cabbage needs to be flexible enough to peel off and roll around the filling.
• Use 12 large leaves: Set aside the largest intact leaves for wrapping the dumplings.
• Mix the filling thoroughly: Combine the meat, vegetables, seasonings, and aromatics until everything is evenly incorporated.
• Roll tightly: Fold the sides over the filling before rolling from the bottom to help keep the filling enclosed.
• Start seam-side down: Browning the dumplings seam-side down helps them hold their shape during the first stage of cooking.
• Keep the pan covered while steaming: The water creates steam that cooks the filling while making the cabbage tender.

Storage & Make-Ahead

The recipe notes that these dumplings can be frozen before cooking. When ready to cook, steam them directly from frozen, adding a few extra minutes to the cooking time.

For cooked leftovers, refrigerate them in a covered container and reheat thoroughly before serving.

Simple Variations

Change the Ground Meat

Use ground pork, chicken, or beef as listed in the recipe. Each option works with the same savory cabbage wrapping and seasoning mixture.

Soy-Free

For a soy-free option, use coconut aminos instead of soy sauce.

Adjust the Spice

Red pepper flakes are optional, so they can be included or left out depending on your preferred level of heat.

Serving Ideas

• Serve the dumplings hot as a main dinner.
• Arrange them on a platter for an appetizer or shared meal.
• Drizzle with extra soy sauce just before serving.
• Finish with a little sesame oil for additional flavor.
• Serve several dumplings together for a hearty portion.

FAQ

Can I freeze cabbage-wrapped dumplings?

Yes. The recipe specifically notes that the dumplings can be frozen before cooking. Steam them directly from frozen and add a few extra minutes to the cooking time.

Can I use chicken or beef instead of pork?

Yes. The ingredient list allows ground pork, chicken, or beef.

How many cabbage leaves do I need?

The recipe calls for peeling off 12 large leaves after blanching the cabbage.

How do I know when the dumplings are done?

After browning, cover the skillet and steam the dumplings for about 15-20 minutes, until the filling is cooked through and the cabbage is tender.

Can I make these dumplings soy-free?

Yes. The recipe specifies coconut aminos as a soy-free alternative to soy sauce.

Nutrition

The supplied nutrition information is:

• Calories: 320 kcal
• Protein: 22 g
• Carbohydrates: 8 g
• Fat: 22 g
• Fiber: 3 g
• Net Carbs: 5 g

Final Thoughts

Cabbage-Wrapped Keto Dumplings turn simple cabbage leaves and a savory ground-meat filling into a comforting meal without traditional dumpling wrappers. Browning gives the dumplings a flavorful start, while steaming makes the cabbage tender and finishes the filling. They are also convenient to prepare ahead and freeze before cooking. Save this recipe for a cozy low-carb dinner whenever you want something warm, savory, and satisfying.

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