Low-carb Korean cabbage wraps for a healthy and flavorful meal

If you’re looking for a delicious, low-carb alternative to traditional Korean wraps, these cabbage wraps are a game-changer! Packed with bold flavors and fresh ingredients, they’re perfect for a light lunch, dinner, or even as an appetizer. The crisp cabbage leaves replace high-carb tortillas, making this dish both nutritious and satisfying. Whether you’re following a keto diet or just want a healthier twist on Korean cuisine, this recipe is sure to impress.

Why You’ll Love This

These low-carb Korean cabbage wraps are not only healthy but also incredibly flavorful. The combination of savory marinated protein, crunchy vegetables, and a spicy-sweet sauce wrapped in tender cabbage leaves is simply irresistible. Plus, they’re quick to prepare, customizable to your taste, and perfect for meal prep. You’ll love how fresh and light they feel while still being filling and packed with protein.

Ingredients & Equipment

Ingredients:

• 1 large head of Napa cabbage or green cabbage
• 1 lb ground pork, chicken, or beef (or tofu for a vegetarian option)
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce (or coconut aminos for a gluten-free option)
• 1 tbsp sesame oil
• 1 tbsp gochujang (Korean chili paste) or sriracha
• 1 tbsp rice vinegar
• 1 tsp erythritol or monk fruit sweetener (optional)
• 1 cup shredded carrots
• 1 cup thinly sliced cucumbers
• 2 green onions, sliced
• 1 tbsp sesame seeds (for garnish)

Equipment:

• Large pot for blanching cabbage
• Mixing bowls
• Skillet or frying pan
• Sharp knife and cutting board

Step-by-Step Instructions

Step 1: Prepare the cabbage leaves. Bring a large pot of water to a boil. Carefully remove the core from the cabbage and separate the leaves. Blanch the leaves in boiling water for 1-2 minutes until pliable, then transfer to an ice bath to stop cooking. Pat dry with a towel.

Step 2: Cook the protein. In a skillet over medium heat, add the ground meat (or tofu) and cook until browned. Add garlic, ginger, soy sauce, sesame oil, gochujang, rice vinegar, and sweetener (if using). Stir well and cook for another 2-3 minutes.

Step 3: Assemble the wraps. Place a cabbage leaf on a flat surface, add a spoonful of the cooked protein, then top with shredded carrots, cucumbers, and green onions. Fold the sides of the leaf inward and roll tightly.

Step 4: Serve and garnish. Arrange the wraps on a plate and sprinkle with sesame seeds. Serve with extra gochujang or a dipping sauce of your choice.

Pro Tips

• For extra flavor, marinate the protein in the sauce for 30 minutes before cooking.
• If the cabbage leaves are too stiff, blanch them a little longer or microwave them for 30 seconds to soften.
• Add a sprinkle of crushed peanuts or a drizzle of spicy mayo for extra texture and flavor.
• Use butter lettuce leaves if you prefer a milder taste and softer texture.

Storing Leftovers

Store any leftover filling and cabbage leaves separately in airtight containers in the refrigerator for up to 3 days. Assemble the wraps just before eating to prevent them from becoming soggy. The filling can also be frozen for up to 1 month—simply thaw and reheat before using.