500 gground/minced chickenor meat of choice, see below
variety of shredded vegetables
Gently fry the onions, garlic and any other spices in oil until cooked, but not browned.
Add the chicken (or other meat) and stir until thoroughly cooked.
Prepare your vegetables by slicing, grating, shredding or dicing them.
To prepare the cabbage leaves, place each cabbage leaf in a bowl of boiling water using kitchen tongs. Leave each cabbage leaf in the water for 1 minute, or until soft and bendy. Remove from the boiling water.
Place a wilted cabbage leaf on the chopping board. Add your cooked chicken (or other meat), vegetables, herbs and sauces.
Begin by folding the bottom of the cabbage leaf over the fillings, fold in the sides then continue to roll up the entire spring roll.
Place each low-carb spring roll on an oiled baking tray and bake at 180C/350F for 10-15 minutes.
No nutrition facts can be given as the fillings and vegetables used will vary widely. Each cabbage leaf is 0.5g net carbs, chicken, beef, pork and most other meat will be zero carbs. For the carb values in vegetables, see here.