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Cabbage Roll Dumplings

Yield: 8 servings (two dumplings per serving)
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Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes

Ingredients

  • 1 lb. 95% lean ground beef
  • 1/2 cup onion, chopped
  • 1/2 cup riced cauliflower
  • 1/2 cup carrot, chopped into small pieces
  • 1 head savoy cabbage

For the sauce:

  • 1/2 cup reduced-sodium soy sauce
  • 4 garlic cloves, minced
  • 2 tablespoons gochujang paste
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons granulated Splenda
  • 1/2 teaspoon ground ginger

Instructions

  • Bring a large pot of water to a boil. Once boiling, add a teaspoon of salt.
  • Remove the cabbage leaves one at a time, making sure they stay whole. Add the leaves to the boiling water and boil for 3 minutes. Drain the cabbage leaves and remove any excess water.
  • In a small bowl, mix together the ingredients for the sauce.
  • Spray a skillet with olive oil and add the onion, carrots, and cauliflower rice. Saute the vegetables for 5 minutes.
  • Add the ground beef to the skillet. Break up the ground beef and cook until it is no longer pink. Drain any excess grease.
  • Stir in half of the sauce and cook for an additional 2 minutes.
  • Lay a cabbage leaf flat on your work surface. If the leaf has a thick stem, remove that portion so it's easier to work with. Add 2 tablespoons of the filling near the base of the leaf. Fold the sides of the cabbage leaves over the filling. Roll the cabbage leaf from the bottom up. Repeat with the remaining cabbage and filling.
  • Once all of the dumplings are assembled, heat a nonstick skillet over medium heat and spray it lightly with olive oil.
  • Place the dumplings in the skillet seam-side down and cook them until they are lightly browned on both sides. Serve the dumplings with the remaining sauce.