Ingredients
For the Filling
- 2 cups cabbage (finely shredded)
- 2 large eggs
- 2 tablespoons butter or oil
- 2 cloves garlic (minced)
- 2 tablespoons green onions (chopped)
- Salt to taste
- Black pepper to taste
Optional Add-ins
- 2 tablespoons grated cheese (for richer taste)
- 1 tablespoon soy sauce or coconut aminos (for extra flavor)
- Chili flakes or green chili (for heat)
Instructions
1. Prepare the Cabbage
- Wash and finely shred the cabbage
- Lightly squeeze out excess moisture if it is very watery
2. Cook the Filling
- Heat butter or oil in a pan over medium heat
- Add garlic and sauté for about 30 seconds
- Add cabbage and cook for 3–5 minutes until slightly softened
- Season with salt, pepper, and optional soy sauce
- Remove from heat and let it cool slightly
3. Add Eggs
- Beat the eggs in a bowl
- Mix the eggs into the slightly cooled cabbage mixture
- Add green onions and optional cheese
4. Shape the Rolls
You have two options:
Option A: Pan Rolls (simple method)
- Heat a non-stick pan with a little oil
- Spoon the mixture into the pan and shape into small oval rolls or patties
Option B: Thin Wrap Style
- Pour a thin layer of mixture like an omelet
- Cook one side, then gently roll it while still warm
5. Cook
- Cook on medium-low heat for 3–4 minutes per side
- Flip carefully until both sides are golden and fully cooked
6. Serve
- Serve hot with a keto-friendly dip such as garlic mayo or yogurt sauce
Tips
- Do not add eggs to very hot cabbage, or they will scramble instead of binding
- Use medium-low heat to avoid burning while the inside cooks
- If the mixture feels too wet, add a little almond flour or grated cheese to bind
Approximate Nutrition (per serving)
- Calories: 120–160
- Net carbs: 3–4g
- Protein: 6–8g
- Fat: 9–12g
Variations
- Add cooked minced chicken or beef for a protein-rich version
- Add spices like paprika or cumin for extra flavor
- Make it spicy with chili garlic sauce
