Italian Cabbage Dumplings
You know, well, everybody knows that cabbage is good for you.
Right. But that taste…
I wanted to include some green cabbage in my diet and tried to think of how can I make this enjoyable and not a dread.
I thought: Chinese have been using green cabbage since forever and they make delicious stuff out of them!
Since I am not Chinese and I wouldn’t dare mess around with such a complex, rich, and ancient culinary art, I decided to give Chinese cabbage rolls an Italian spin so nobody gets offended. Though if you are Chinese and want to teach me how to make high-protein healthy cabbage rolls, please write me 🙂
So, what makes this dish “Italian”?
Besides the usual aromatics (onion, carrots, leek) I used red wine and fennel seeds. Fennel seeds really give a twist to this dish!
This has only 19g of carbs per serving which makes it ideal for someone on a LCHF diet or keto (when carbs are kept below 50g).
It’s also fairly high-protein. But if you want to increase the amount of protein without increasing calories, go for lean beef (here I used a fatty cut).
This dish can easily be boosted in protein to have 30-40g per serving just by using lean beef.
This dish has less than 500kcal per serving so it can be used for cutting as well (use lean beef in this case which will also increase the amount of protein per serving!)
If I had a broiler, I would have put some Parmesan cheese on top and gave them a couple of mins to become crunchy and even more delicious!