The Pioneer Woman Tasty Kitchen
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Low-Carb (Inside-Out) Egg Rolls

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Prep:

Cook:

Level: Easy

System:

8

Description

This ain’t your grandmama’s homemade cabbage roll–unless she was a carb counter back in the old school. And also possibly Chinese.

Ingredients

  • 1 head Cabbage, Previously Frozen
  • 3 Tablespoons Cooking Oil, Divided
  • ⅓ cups Shredded Carrots (optional)
  • 1 stalk Celery, Petite-diced
  • 4 sprigs Green Onion, Petite-diced
  • 1 cup Texturized Vegetable Protein (TVP) Granules
  • 1 cup Water
  • 2 teaspoons Ground Ginger
  • 2 teaspoons Minced Garlic
  • 1 teaspoon Oriental 5-spice Seasoning Blend
  • ½ teaspoons Black Pepper
  • 2-½ Tablespoons Soy Sauce, Divided
  • 2 whole Eggs

Preparation

(Note: It is infinitely easier and produces infinitely prettier results if you freeze a head of cabbage overnight and then fridge-thaw it before peeling the giant leaves off for using as roll wrappers. Plus, then you don’t have to waste time boiling the cabbage.)

Preheat oven to 375 degrees F and warm 2 tablespoons of cooking oil in a large skillet over medium heat. While stove heats up, core a thawed, previously-frozen head of cabbage and remove stem.

Slowly peel away 8 to 10 large cabbage leaves, keeping them as much intact as possible but cutting away any stiff parts that were near the stem. (You want the leaves to be kind of floppy all around.)

Take the remaining portion of cabbage that is left on the head and shred it with a large knife (about 2-1/2 cups).
To the shredded cabbage, add carrots, celery, and green onions. Toss together.

Throw the veggies into your warm, oiled skillet. Add TVP and water. Sprinkle stir-fry mixture with ginger, garlic, 5-spice and black pepper. Shake in about 2 tablespoons soy sauce and crack 2 eggs into skillet. Break yolks immediately with spoon and continue to stir-fry until vegetables are tender but firm. (No pieces of egg should be visible.) Remove skillet from heat.

Place 2-3 spoonfuls stir-fry mixture in the center of each cabbage leaf, stopping to roll each one before moving on to the next. To wrap, first roll leaf like a tube around the filling and then tuck each cabbage end underneath the “tube” you just made. Place rolls side by side, tucked side-down, in a greased baking dish.

Baste the tops of the uncooked wraps with a mixture of 1 tablespoon oil & remaining 1/2 tablespoon soy sauce before placing the dish, uncovered, into hot oven.

Bake approximately 25 minutes, or until cabbage glows bright green and filling mixture can be seen through the now-translucent leaves.

Remove from oven; use tongs to distribute rolls onto plates. Allow to cool about 2 minutes before eating. Freeze or refrigerate leftovers.

4 Comments

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Avatar of debdaamazon

debdaamazon on 7.10.2012

The tip about freezing the cabbage is absolutely brilliant!! I did it for traditional cabbage rolls and I couldn’t believe all those years I wasted time boiling the cabbage when this route is easier is results in tender, easy to roll leaves. Thank you!!

Avatar of redkitchenproject

redkitchenproject on 3.21.2011

Sorry — yes, 1 cup dry TVP = 1 lb. drained ground meat. Thanks, heavenlymaday!
@strandjss–I can’t believe how well it works. Now i stick cabbage straight in the freezer any time I buy it when I know i’ll be peeling it later. That simple act of pulling it out of the freezer and sticking it on the counter before work to thaw in the morning saves me tons of precious time later that evening, waiting for the leaves to boil and then cool again!

Avatar of heavenlymayday

heavenlymayday on 3.21.2011

I have a question, I’d like to try this recipe, but with meat instead of tvp- what kind of conversion would that be? Is 1c tvp equivalent to a pound of ground meat?

Avatar of strandjss

strandjss on 3.17.2011

Thank you so much for that cool tip about freezing a head of cabbage. I’ve never heard that before. I can’t wait to try it.

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