A Healthy, Flavor-Packed Alternative to Traditional Dumplings with Tender Cabbage Wrappers
Looking for a wholesome and flavorful way to satisfy your dumpling cravings without the carbs? Meet your new favorite recipe: Low-Carb Cabbage Dumplings—a low-glycemic twist on classic Asian dumplings that’s keto, gluten-free, and loaded with taste. Whether you’re following a ketogenic diet, eating low-carb for health reasons, or simply trying to add more vegetables to your meals, these dumplings are a must-try.
Made with tender blanched cabbage leaves instead of traditional flour wrappers, these dumplings are light, satisfying, and perfect for lunch, dinner, or as part of a party platter. With fillings like pork and veggies, or mushrooms and tofu, this recipe offers something for everyone. It’s one of the most versatile keto cabbage recipes you can make—delicious as an appetizer, a light main dish, or even as a meal prep go-to.
In this detailed recipe article, you’ll learn:
- How to make cabbage dumplings step-by-step
- Meat and vegetarian filling options
- The best types of cabbage to use
- Tips for steaming, storing, and serving
- Answers to common questions
- And how this dish fits into low carb, keto, and gluten-free lifestyles
🌿 What Are Low-Carb Cabbage Dumplings?
Traditional dumplings use a wheat-based wrapper to hold flavorful fillings. While tasty, those wrappers can contain up to 20g of carbs per serving. Our version ditches the flour and uses cabbage leaves instead—creating a naturally low-carb, low-calorie, nutrient-rich alternative. The result is a bite-sized bundle of flavor that supports your wellness goals and still hits all the comforting notes you love in a dumpling.
They’re a perfect fit for:
- Cabbage appetizer recipes
- Keto cabbage rolls Asian-style
- Cabbage dumplings vegetarian or meat-filled
- Napa cabbage dumplings
- Low carb dumpling wrappers
🛒 Ingredients for Cabbage Dumplings
This recipe yields about 16–20 dumplings (4–6 servings, depending on size and appetite).
🥬 For the Cabbage Wrappers:
- 1 large head of green cabbage or Napa cabbage
- Salt for blanching water
🥩 Pork and Veggie Filling (Classic Option):
- 1 lb ground pork (or chicken or turkey)
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp soy sauce or tamari (low-sodium)
- 1 tsp toasted sesame oil
- 1 tbsp rice vinegar
- ½ cup finely shredded carrots or water chestnuts
- 2 scallions, chopped
- Pinch of pepper and optional chili flakes
🍄 Vegetarian Filling (Vegan Option):
- 1½ cups chopped mushrooms (shiitake, cremini, or button)
- 1 cup crumbled firm tofu
- 1 tbsp soy sauce
- 1 tbsp hoisin or vegan oyster sauce
- 1 clove garlic, minced
- ½ tsp grated ginger
- 1 tbsp scallions or chives
- 1 tbsp avocado or sesame oil for sautéing
Optional Garnishes & Dipping Sauces:
- Soy-vinegar dipping sauce (equal parts soy sauce + rice vinegar)
- Chili oil or sesame oil drizzle
- Crushed peanuts or sesame seeds
- Sliced scallions or fresh herbs
🔪 Equipment Needed
- Large pot (for blanching cabbage)
- Steamer basket or bamboo steamer
- Mixing bowls
- Skillet (for vegetarian filling)
- Tongs
- Tray or parchment paper
🧑🍳 Step-by-Step Instructions
✅ Step 1: Prepare the Cabbage Leaves
- Detach Leaves Carefully:
Remove 16–20 whole cabbage leaves from the head. Gently slice off the thickest part of the core (without cutting the whole leaf) to make them easier to roll. - Blanch the Leaves:
Boil a large pot of salted water. Add 3–4 cabbage leaves at a time, cooking for 1–2 minutes until they soften and become pliable. - Shock in Ice Water:
Immediately transfer leaves to a bowl of ice water to stop the cooking. Drain and lay flat on a towel.
💡 Green cabbage holds up well and gives more texture; Napa cabbage is softer and easier to fold.
✅ Step 2: Make the Filling
🐷 Pork & Veggie Filling:
In a large mixing bowl, combine:
- Ground pork
- Garlic & ginger
- Soy sauce, sesame oil, and vinegar
- Scallions and shredded carrots
- Mix well until evenly combined. Set aside.
🍄 Vegan Mushroom Tofu Filling:
- Heat oil in a pan. Add mushrooms and cook for 5–6 minutes until moisture is released.
- Add garlic and ginger; sauté briefly.
- Stir in crumbled tofu and sauces.
- Cook 2–3 more minutes. Let cool before assembling.
✅ Step 3: Fill and Fold
- Lay one cabbage leaf on a cutting board.
- Spoon 1–2 tablespoons of filling into the center.
- Fold the bottom edge up over the filling, fold in the sides, then roll tightly like a burrito or spring roll.
- Place seam-side down on a tray or parchment paper.
Repeat with all leaves.
❗ If a leaf tears, use two smaller leaves overlapped or trim off a ripped section to make a mini dumpling.
✅ Step 4: Steam the Dumplings
- Fill the bottom of a steamer with water and bring to a boil.
- Place dumplings in the steamer basket, not touching.
- Cover and steam for 15–20 minutes until pork is fully cooked or vegetarian filling is hot throughout.
For a bamboo steamer, line with parchment or cabbage leaves to prevent sticking.
✅ Step 5: Serve with Dipping Sauce
Transfer the steamed cabbage dumplings on plate, drizzle with dipping sauce or chili oil, and garnish with scallions and sesame seeds. Serve warm.
🥗 Serving Suggestions
These dumplings are incredibly versatile! Try them:
- As an appetizer before a low-carb Asian-style meal
- With a bowl of bone broth or miso soup
- On a meal prep plate with pickled veggies and cauliflower rice
- As part of a dim sum-style platter with other cabbage appetizer recipes
- Topped with fried garlic and herbs for extra flavor
🧊 Storage and Reheating
🧊 To Store:
- Refrigerate in an airtight container up to 4 days.
- Freeze uncooked or cooked dumplings in a single layer, then store in bags for up to 2 months.
🔥 To Reheat:
- Steam: 10–15 minutes from frozen or chilled
- Microwave: 1–2 minutes with a splash of water
- Bake: 375°F for 10–15 minutes if pre-cooked
💡 Make a double batch and freeze for easy weeknight meals!
🥬 Why Cabbage Makes the Best Low-Carb Wrapper
Cabbage leaves are:
- Naturally gluten-free and carb-light
- High in fiber, vitamin K, and antioxidants
- Neutral in flavor, so they absorb seasoning
- Flexible enough to wrap tightly but sturdy enough to hold shape
They’re an excellent alternative to low carb dumpling wrappers, without needing any special flours or binding agents.
🧠 Nutritional Benefits
This recipe is not only keto- and paleo-friendly, but also full of nutrients:
- Protein from pork or tofu
- Fiber from cabbage and vegetables
- Healthy fats from sesame or avocado oil
- Low glycemic impact — ideal for diabetics or low-carb diets
Example Nutrition (Per 2 Dumplings):
- Calories: 180
- Protein: 14g
- Fat: 11g
- Carbs: 5g
- Fiber: 2g
- Net Carbs: 3g
🧂 Variations & Creative Additions
Make these dumplings your own! Here are some ideas:
🥟 Dumpling Fillings:
- Shrimp + cabbage + garlic + lime
- Ground chicken + lemongrass + Thai basil
- Beef + kimchi + green onion
- Lentil + spinach + curry powder (vegan)
🧴 Sauces to Try:
- Peanut lime dipping sauce
- Garlic-ginger soy sauce
- Sugar-free hoisin
- Coconut aminos + sesame
❓ FAQ – Frequently Asked Questions
❓ Can I use red cabbage?
Red cabbage can work, but is stiffer and more bitter. Green or Napa cabbage is preferred for both texture and flavor.
❓ Can I pan-fry cabbage dumplings?
Yes! After steaming, you can pan-fry them in sesame oil until browned for a crispy finish—just like potstickers.
❓ Are these good for keto meal prep?
Absolutely! Store individually for portion control. Add cauliflower rice or zoodles and you have a full keto-friendly meal.
❓ Is Napa cabbage better than regular cabbage?
Napa cabbage is more tender and easier to roll, while green cabbage is sturdier and holds up better to pan-frying. Both work great depending on your texture preference.
⭐ Final Thoughts
These Low-Carb Cabbage Dumplings prove that clean eating doesn’t have to mean boring meals. They’re:
- Satisfying and comforting
- Packed with umami-rich flavor
- Adaptable to various diets—keto, paleo, vegetarian
- Great for both appetizers and meal prep lunches
Whether you’re making pork and cabbage dumplings, a cabbage dumplings vegetarian version, or exploring new ways to use cabbage as a wrapper, this recipe offers endless creativity. Plus, it’s a healthy way to enjoy one of the world’s most comforting dishes—without the carb crash.
