Description
These Cabbage Noodle Buns are a delicious and healthy low-carb alternative to traditional buns. Made with tender blanched cabbage leaves wrapped around a flavorful mixture of ground meat, cheese, and spices, they are baked to perfection and make a satisfying meal that’s both easy to prepare and packed with protein.
Ingredients
Scale
Vegetables
- 1 medium head of cabbage
Meat and Dairy
- 1 pound ground meat (beef, chicken, or turkey)
- 1 cup shredded cheese
- 1 egg
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature by the time the rolls are assembled and ready to bake.
- Prepare Cabbage Leaves: Remove the core from the cabbage and carefully separate the leaves, selecting large leaves suitable for rolling.
- Blanch Leaves: Blanch the cabbage leaves in boiling water for 2-3 minutes until softened, which makes them pliable and easier to roll without breaking.
- Mix Filling: In a large bowl, combine the ground meat, shredded cheese, egg, garlic powder, onion powder, and salt and pepper. Mix thoroughly until all ingredients are well incorporated.
- Assemble Rolls: Spoon a portion of the meat mixture onto each blanched cabbage leaf and roll the leaf tightly around the filling, ensuring the mixture stays secure inside.
- Arrange in Baking Dish: Place the cabbage rolls seam side down in a baking dish, arranging them neatly to allow even cooking.
- Bake: Bake the rolls in the preheated oven for 25-30 minutes until the meat is cooked through and the cabbage is tender.
Notes
- For a lower fat version, use lean ground turkey or chicken.
- You can substitute shredded cheese with a dairy-free alternative to make it lactose-free.
- Adjust seasoning to taste; adding fresh herbs like parsley or thyme can enhance flavor.
- Leftover rolls can be stored in the refrigerator for up to 3 days and reheated in the oven.
