Gut Healthy Napa Cabbage Roll

Let me start by saying, recipes aren’t my forte. I don’t like reading them and I don’t like measuring. What I do like, is pictures! I am an experimentalist in the kitchen and I love to create meals with what is on hand.

Gut Friendly Cabbage Rolls, a “Recipe“

As an alternative to traditional dumplings or pot stickers, these little cabbage rolls are more gut friendly without the gluten. Look at all this vibrance!

Begin by pulling out of your fridge a few of your “staple” vegetables. Staple for me means that I alway have onion, garlic, carrots, celery and ginger.

These guys live in my refrigerator and countertops and are oh so versatile. Begin by peeling your cabbage gently to keep the leaves in tact and set them aside. I used Napa Cabbage but you could also use bok choy or kale.

Next, chop all you filler vegetables.

I chopped carrot, red onion, cashew, ginger and chicken. Combine in a bowl and add one egg. *I would make this again with pre-cooked chicken on a skillet as opposed to combining the ingredients with raw chicken. They took longer to cook in the steamer and that is really the only reason!

I added some oat flower to help with the binding of the ingredients and gave it all a good stir. Then add a few good shakes of a no-soy-coconut-aminos sauce and let it all marinate for about 10 minutes while you blanch the cabbage leaves. I like the organic no-soy Teriyaki from Thrive Market.

Blanching the cabbage leaves helps to make the wrap sturdy and pliable for rolling, without breaking.

Let them blanch for 1-2 minutes. Depending on what cabbage you are using you might want to cut into the core in a V shape to make it easier to roll, otherwise it will be too stiff.

Chop these bits and combine them with your filling for added goodness. Or feed them to your beloved four legged creature. Don’t throw them away, stems are so nutrient dense!

After you roll them, place carefully in a steamer and cover for 15-20 minutes on medium heat.