Whole30 Risol
Discover the healthy and delicious twist on a traditional favorite with this Whole30 Risol recipe! Packed with nutrient-dense ingredients like ground chicken, shredded zucchini, and carrot, these cabbage-wrapped delights are gluten-free, grain-free, and perfect for those following the Whole30 diet. The flavorful filling, enhanced with coconut aminos and coconut flour, is wrapped in tender cabbage leaves, coated in almond flour for a crispy exterior, and pan-fried in avocado oil to golden perfection. Ideal as a satisfying appetizer or protein-packed main dish, these risol are bursting with wholesome goodness while staying compliant with clean eating standards. Ready in just over an hour, they’re an exciting, crowd-pleasing option for your next meal or gathering!
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Recipe Information
Ingredients
- 2 tablespoons Extra virgin olive oil
- 1 medium, chopped Onion
- 3 minced Garlic cloves
- 500 grams Ground chicken
- 1 large, shredded Carrot
- 1 large, shredded Zucchini
- 2 tablespoons Coconut aminos
- 1 cup Coconut flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 10 large, blanched Cabbage leaves
- 2 beaten Eggs
- 1.5 cups Almond flour
- 0.5 cup for frying Avocado oil
Instructions
Heat the olive oil in a large pan over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Add the ground chicken to the pan, breaking it up with a spoon. Cook until it is no longer pink, approximately 6-8 minutes.
Stir in the shredded carrot and zucchini, allowing them to soften, about 3 minutes.
Add the coconut aminos, coconut flour, salt, and pepper. Mix well to combine, then remove from heat and let it cool slightly.
Prepare the cabbage leaves by blanching them in boiling water for about 1 minute, then immediately transfer to an ice bath to stop the cooking process. Pat the leaves dry.
To assemble the risol, take a cooled cabbage leaf and place about 2-3 tablespoons of the chicken filling on one end. Fold in the sides of the leaf and roll it up tightly to enclose the filling.
Secure each roll with toothpicks, if necessary, to hold their shape.
Dip each roll into the beaten eggs, then coat with almond flour, ensuring even coverage.
In a large skillet, heat avocado oil over medium-high heat. Fry the rolls in batches until they are golden brown and crispy on all sides, about 3-4 minutes per side. Drain excess oil on paper towels.
Serve warm and enjoy your Whole30 Risol!
Nutrition Facts
Calories |
3835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.7 g | 356% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 796 mg | 265% | |
| Sodium | 6091 mg | 265% | |
| Total Carbohydrate | 209.9 g | 76% | |
| Dietary Fiber | 92.9 g | 332% | |
| Total Sugars | 76.7 g | ||
| Protein | 181.5 g | 363% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 992 mg | 76% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 6385 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
