Description
Cabbage Noodle Buns are a delicious and low-carb alternative to traditional buns, combining tender cabbage leaves with a flavorful ground meat filling. These satisfying rolls are baked to perfection and accented with cheese and aromatic spices, making for a wholesome and easy-to-make meal.
Ingredients
Scale
For the Cabbage Noodles:
- 1 medium head of cabbage
For the Filling:
- 1 pound ground meat (beef, chicken, or turkey)
- 1 cup shredded cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready to bake the rolls evenly.
- Prepare Cabbage Leaves: Remove the core from the cabbage and carefully separate the leaves to create individual ‘noodles’ for wrapping.
- Blanch the Cabbage: Boil water and blanch the cabbage leaves for 2-3 minutes until they become softened and pliable enough to roll without tearing.
- Mix the Filling: In a bowl, combine ground meat, shredded cheese, egg, garlic powder, onion powder, salt, and pepper. Mix well to incorporate all ingredients evenly.
- Roll the Buns: Place a spoonful of the meat mixture onto each cabbage leaf and tightly roll the leaf around the filling, forming neat rolls.
- Arrange in Baking Dish: Place all cabbage rolls seam side down in a baking dish, ensuring they are evenly spaced.
- Bake: Bake the rolls in the preheated oven for 25-30 minutes or until the meat is cooked through and the cheese is melted and bubbly.
Notes
- You can use any ground meat of your choice: beef, chicken, or turkey work well.
- Blanching cabbage leaves helps in making them pliable for rolling and reduces baking time.
- Feel free to add your favorite herbs or spices to the meat mixture to customize the flavor.
- Leftover rolls can be stored in the refrigerator for up to 3 days and reheated.
- For a dairy-free version, omit the cheese or substitute with a plant-based alternative.
