Keto Cabbage Momos Recipe

Last updated on March 4, 2026

Cabbage momos might be the most unexpected low-carb twist you never knew you needed! If you’ve been missing your favorite momos while following a Keto diet, try this unusual – but brilliant – Keto Cabbage Momos recipe to upgrade your dumpling game. It is perfect to give you the same comfort but without the unwanted carbohydrates. This recipe uses tender cabbage leaves to wrap tasty filling instead of the typical wheat or all-purpose flour (maida) wrappers. And you get light, gluten-free, low-carb momos for guilt-free snacking whenever you want.

Whether you’re following a ketogenic lifestyle or just looking for ways to cut down on refined flour, my cabbage momos check all the boxes. Plus, these are packed with fresh veggies and herbs to bring out all the flavor you want without the extra carbs. Try them once and you’ll wonder how you ever lived without them.

Ingredients:

• Cabbage leaves
• 1 tablespoon oil
• 1 medium onion
• 5-6 cloves of garlic
• 1 medium carrot
• ½ cup finely chopped cabbage
• 1 medium pepper
• 4-5 tablespoons of paneer (Indian curd) – Optional
• 1/4 teaspoon black pepper powder
• 1 teaspoon salt (or to taste)
• 1 tbsp red chili sauce
• 1/2 tbsp soy sauce
• ½ tablespoon of vinegar

Instructions:

Cooking cabbage leaves:

1. Start by cutting the cabbage, removing the stem and separating the leaves.
2. Chop the remaining cabbage for filling.
3. Take a pan and heat water in it over medium heat.
4. Add cabbage leaves to boiling water. Keep the leaves in boiling water for 5-7 minutes or until they soften.
5. Remove the tender leaves. Repeat step 4 for all the cabbage leaves (depending on the quantity you want to prepare).

Filling:

1. Take a pan and heat some oil on a medium heat.
2. Add 5-7 chopped garlic cloves and stir briefly.
3. Add the finely chopped onion (medium size) and keep stirring until it becomes translucent.
4. Then add ½ cup of finely chopped cabbage, a finely chopped pepper and a grated carrot. Boil this mixture over high heat for 1 minute.
5. You can also add some mashed paneer to the filling (optional).
6. Add salt to taste, black pepper powder, ½ tbsp soy sauce, 1 tsp vinegar, 1 tbsp red chili sauce and mix well.

Roll the momos:

1. Gently pat the cooked cabbage leaves dry with a clean tea towel to remove excess moisture.
2. Lay a cooked cabbage leaf flat and cut away the hard stem part.
3. Remove the thick stem portion with a knife so you can fold it easily.
4. Add the filling to the leaves and gently fold them into a roll.
5. Repeat steps 2 and 3 for all the cooked leaves for as many momos as you want.

To cook cabbage momos:

1. Take another pan and heat the oil in it over medium heat.
2. Fry shallow cabbage momos in it.
3. The sandwiches are ready to serve with a chutney of your choice.

Nutritional value (per 2 momos):

Give it a try and let me know how it worked out for you. These Keto Cabbage Momos are a healthy way to enjoy your favorite comfort food, packed in cabbage goodness. You can combine them with my chutney recipes, such as Red Bell Pepper Chutney or Keto Coconut Chutney.

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