If you love egg rolls you will love this low carb option, using cabbage for the wrapper!
Boiling the cabbage first will help soften the leaves, making it easier to wrap the filling. I tried regular green cabbage and Taiwanese cabbage which has bigger and flatter leaves. While the Taiwanese cabbage was easier to wrap due to its size, it was more fragile as it’s thin.
TIP: Make sure the cabbage is dry before wrapping as any moisture will result in soggy wrappers. Once cooked and peeled, let it dry and pat them with pepper towels. (Do this ahead of time to give enough time to dry).
Serve with dipping sauce or eat them plain.
Cabbage Wrapped Egg Rolls
1 medium head of cabbage
1 Tablespoon olive oil
1 lb ground meat ( your preference)
1/2 onion, finely diced
3 garlic cloves, minced
1-2 carrots, grated (optional)