Calories: 245
Protein: 22g
Fat: 15g
Carbohydrates: 8g
Fiber: 3g
Net Carbs: 5g
Cooking Tips and Tricks
Blanch cabbage leaves in hot water for 1 minute if they’re too stiff to roll
Don’t overfill the rolls to prevent bursting during cooking
Use a toothpick to secure rolls if needed
Pat the cabbage leaves dry thoroughly to ensure proper browning
Let the filling cool slightly before rolling to prevent the leaves from becoming soggy
Variations and Substitutions
Replace ground chicken with turkey, pork, or beef
Use different cheese varieties like mozzarella or feta
Substitute Greek yogurt with sour cream for the sauce
Add mushrooms or grated carrots to the filling
Use savoy cabbage instead of Chinese cabba
Healthy Low-Carb Chinese Cabbage Rolls
ADVERTISEMENT
