Asian-Inspired Cabbage Rolls

Amt Measure Ingredient Cal Carb Pro Fat GI
1head, medium (about 5-3/4" dia)cabbagecabbage226.821046815
2spray , about 1/3 second (1 NLEA serving)non-stick cooking spraynon-stick cooking spray00000
3 - 1/4teaspoonolive oilolive oil129.3001320
4 - 1/4largeegg whiteegg white72.846120
1teaspoonginger rootginger root1.61000
1large (7-1/4" to 8-/1/2" long)carrotscarrots29.4283243
3 - 1/4spray , about 1/3 second (1 NLEA serving)non-stick cooking spraynon-stick cooking spray00000
1/2teaspoonolive oilolive oil19.900200
4 - 1/4teaspoonsoy saucesoy sauce124710
Totals: 723 Calories Balance: 39-25-36 681 285 180 258 18

This recipe makes 8 Rolls

You should have about 71/2 Rolls

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Active Time: 15 minutes

Total Time: 45 minutes

Preheat oven to 400. Rinse cabbage leaves (one per roll) and boil for 3 minutes. Transfer leaves to bowl of ice water. Remove from water and dry with paper towel. Set aside.

Scramble eggs, and fry in non-stick spray.

Mince garlic and ginger.
Finely chop zucchini.
Chop green onion.

Heat olive oil, minced garlic, and minced ginger in a skillet until garlic has browned. Add carrot, egg, and zucchini. Fry over medium heat for about 2 minutes. Remove from heat and stir in green onion.

To assemble rolls:
Place leaves on clean work surface. Divid mixture evenly among leaves. Slowly roll cabbage up, while also folding the ends inward. Repeat for all leaves.

Place rolls in a baking dish sprayed with non-stick cooking spray. Lightly brush top of rolls with small amount of olive oil. Bake for 20-25 minutes.

Serve warm with soy sauce.