Asian-style stuffed cabbage rolls

Drop the leaves of napa cabbage (16 pcs) into boiling water. Cook for 4-5 minutes until soft. Remove and cool.

Grate the carrots (2 pcs) on a coarse grater. Chop the green onions (50 g) and garlic (4 cloves).

For a more keto-friendly option, reduce the amount of carrots or replace some with zucchini.

In a bowl, mix the carrots, green onions, and garlic. Add shrimp, squid, or ground turkey (500 g). Add soy sauce (3 tbsp) and rice vinegar (1 tbsp). Season with salt and pepper to taste. Mix until well combined.

Place the filling on the cabbage leaves. Roll them into tight cabbage rolls.

Heat a pan with a small amount of oil (5-10 g). Place the cabbage rolls in the pan. Cook covered over medium heat for 10-12 minutes. Turn them during cooking to ensure even browning.

Serve hot.