Recipe By Bulletproof
Recipe adapted from Chef Corso of MONTyBOCA
These simple, yet flavorful cabbage dumpling wraps prove that lower carb still means maximum flavor This dish a breeze to throw together on a weeknight, but portable enough to bring on your next adventure — and you’ll love how easy it is to enjoy nourishing meals away from home. This recipe was developed by Chef Corso of MONTyBOCA, a community that shares fast, easy and trail-tested recipes made for the great outdoors.
12 oz. precooked meatballs
2 oz. water
6 Tbsp. coconut aminos
2 Tbsp. sesame oil
2 Tbsp. Brain Octane MCT oil
1 1-inch piece fresh ginger, chopped, or ½ tsp. ground ginger
½ bunch green onion, sliced
1 red bell pepper, sliced
1 small savoy cabbage (green also works)
Turn on burner to high heat.
Add meatballs and water to pot.
Cook until meatballs are warm, about 3-5 minutes.
Slice red pepper and green onion.
Cut cabbage crosswise and separate leaves.
When ready, spoon meatballs into cabbage wraps.
Drizzle vinaigrette over wraps.
Garnish with red pepper and green onion. Enjoy!