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Enjoy these satisfying low carb, gluten-free cabbage rolls for lunch or dinner!
If you’re deciding what to cook today or planning meals for the week, consider these easy and delicious steamed cabbage rolls stuffed with meat and tofu. They may look a bit intimidating at first, but they’re surprisingly simple to make and incredibly rewarding. Additionally, they’re low-carb and gluten-free, making them a great option for anyone with those specific dietary restrictions.
I love this dish because it brings together vegetables and protein in one packed roll. Pairing cabbage rolls with rice makes for a complete, satisfying meal with carbohydrates, vegetables, and protein all in one lunchbox. While cabbage rolls aren’t especially common in the United States, they’re a staple in many cuisines across Central, Northern, and Eastern Europe, as well as East Asia and parts of Africa. Western versions typically use green cabbage, while East Asian variations often use napa cabbage.
Whenever I cook with ground meat, I almost always mix in crumbled tofu because it blends in without changing the flavor or texture. It also allows you to use less meat, which can be beneficial for both health and environmental reasons. Lastly, it’s more affordable than meat. These benefits highlight why tofu is an excellent filler option.
Do I need special equipment to make these cabbage rolls?
I recommend a using a conventional steamer. You can also use a tofu press to remove the liquid from tofu (manual instructions are included in the recipe). Check out the equipment below:
Meat & Tofu Cabbage Rolls
Description
These cabbage rolls filled with a savory meat and tofu mixture are excellent as a standalone dish or when paired with rice.
Ingredients
Instructions
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Soak the dried shiitake mushrooms in warm water for at least 30 minutes. Drain the mushrooms and chop them. Set aside.
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Press the tofu for 30 minutes using a tofu press or manually. To do so, place a piece of tofu on a cutting board next to the sink and place a small cutting board on top of the tofu.
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Place a heavy item (like a cast iron skillet) on the cutting board. Water will seep out onto the counter cutting board, which you can pour into the sink.
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Bring a large and wide pot of water to a simmer. Add the cabbage leaves in 3 batches and cook them for 3-5 minutes until the leaves soften. Set them aside to cool.
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Crumble the tofu into a large bowl and add the remaining ingredients along with the chopped shiitake mushrooms. Mix well until everything is fully incorporated. Heat up a small piece of the mixture and season with salt as needed.
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To assemble the rolls, lay out a cabbage leaf, and spoon in ~3 tablespoons of filling. Roll it up tightly like a burrito and repeat for the remaining rolls to form 20 rolls.
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Add the cabbage rolls to a steamer and steam on high heat for 12 minutes.
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Serve the rolls with a dipping sauce of choice if desired (ex. chili, suki, sweet and sour sauce)
Nutrition Facts
Servings 5
Serving Size 1
- Amount Per Serving
- Calories 238kcal
- % Daily Value *
- Total Fat 10.4g16%
- Sodium 296mg13%
- Total Carbohydrate 4g2%
- Dietary Fiber 2.2g9%
- Sugars 3g
- Protein 32.4g65%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The cabbage rolls are light in flavor so I recommend a dipping sauce.
Each serving consists of 4 cabbage rolls.
