|August 11, 2021

Low-Carb Dumpling Cabbage Wraps with Black Vinaigrette

Name: Low-Carb Dumpling Cabbage Wraps with Black Vinaigrette
Ingredients: 12 oz. precooked meatballs (like this easy recipe); 2 oz. water; 6 Tbsp. coconut aminos; 2 Tbsp. sesame oil; 2 Tbsp. Brain Octane MCT oil; 1 1-inch piece fresh ginger, chopped, or ½ tsp. ground ginger; ½ bunch green onion, sliced; 1 red bell pepper, sliced; 1 small savoy cabbage (green also works)

By Bulletproof Staff

Recipe adapted from Chef Corso of MONTyBOCA

These simple, yet flavorful cabbage dumpling wraps prove that lower carb still means maximum flavor. Using precooked meatballs, like Paleo Beef Meatballs or Thai Meatballs, makes this dish a breeze to throw together on a weeknight, but portable enough to bring on your next adventure — and you’ll love how easy it is to enjoy nourishing meals away from home. This recipe was developed by Chef Corso of MONTyBOCA, a community that shares fast, easy and trail-tested recipes made for the great outdoors.

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Low-Carb Dumpling Cabbage Wraps with Black Vinaigrette

https://www.bulletproof.com/recipes/low-carb-dumpling-cabbage-wraps-recipe/

Start to Finish: 15 minutes

Ingredients:

12 oz. precooked meatballs (like this easy recipe)
2 oz. water
6 Tbsp. coconut aminos
2 Tbsp. sesame oil
2 Tbsp. Brain Octane MCT oil
1 1-inch piece fresh ginger, chopped, or ½ tsp. ground ginger
½ bunch green onion, sliced
1 red bell pepper, sliced
1 small savoy cabbage (green also works)

Instructions:

Turn on burner to high heat.
Add meatballs and water to pot.
Cook until meatballs are warm, about 3-5 minutes.
Mix coconut aminos, sesame oil, Brain Octane MCT oil and ginger in a bowl. Set aside.
Slice red pepper and green onion.
Cut cabbage crosswise and separate leaves.
When ready, spoon meatballs into cabbage wraps.
Drizzle vinaigrette over wraps.
Garnish with red pepper and green onion. Enjoy!

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