Ingredients:
8 oz cream cheese, softened
6 oz canned lump crab meat, drained and flaked
¼ cup chopped green onions
1 clove garlic, minced
1 tbsp soy sauce or coconut aminos
½ tsp Worcestershire sauce
Salt and pepper to taste
12 large cabbage leaves, blanched
1 tbsp coconut oil (for frying)
Optional: 1 tsp sesame oil for extra flavor
Instructions:
Prepare the Filling: In a bowl, mix cream cheese, crab meat, green onions, garlic, soy sauce, Worcestershire sauce, salt, and pepper until creamy.
Stuff the Cabbage: Lay out blanched cabbage leaves, add a heaping tablespoon of filling to each, fold in sides, and roll tightly.
Fry the Rolls: Heat coconut oil (and sesame oil, if using) in a skillet over medium heat. Fry cabbage rolls seam-side down for 3 minutes per side until golden brown.
Drain & Serve: Transfer to a paper towel-lined plate to remove excess oil.
Enjoy! Serve as an appetizer, side, or main dish with soy sauce or sweet chili sauce.
Enjoy these crispy, creamy, and savory cabbage rolls! 😋🌿
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