Recipe: Cabbage Wraps

Recipe: Cabbage Wraps

A recipe for cabbage wraps.....hmmm!  Doesn't sound too interesting but that is ok.  It is not the name of the dish you want to worry yourself with.  It is the taste of these little packets of tasty goodness you want to be concerned with. Last week I was on Pinterest looking for recipes to make now that I have decided to forgo gluten.  I found a sandwich that was avocado and chickpeas and though it sounded great but I have not had any success making homemade wheat-free bread.  What I always have on hand though is at least 2-3 heads of cabbage (I love roasting 1/4 heads of it under the broiler with other veggies) and an idea was sparked.  Why not continue this whole wheat-free notion into the sandwich and create a cabbage leaf wrap.  So that is exactly what I did and I will say it was tasty and filling.

Cabbage Leaf Wraps

Ingredients: 3 cabbage leaves, 1/4 cup dried chickpeas, 1/4 cup dried black beans, 1/2 cup of avocado, 1 tbsp Sriracha, 1 Tbsp Horseradish Mustard (any whole grain mustard will do but not the yellow stuff), 1 Tbsp Roasted Garlic, 1 Tbsp Water (or less depending on how thick you want the sauce) Nutritional Information: 369 calories, 48g Carbs, 14g Fat, 14g Protein Directions:

  1. The night before you want to make this meal soak your beans.  The longer they soak the shorter the cooking time.
  2. In separate pots add your beans then bring 2 cups of water to a boil then reduce heat and simmer for 20-30 minutes or until beans are soft.
  3. Drain beans and spray cold water on them to bring down to room temperature.
  4. Once beans have cooled off combine them with the avocado that you have cut into cubes and scooped out (need a lesson on how to do this?  Contact Me)
  5. In a separate bowl add the sriracha, mustard, garlic and water.  Stir until well combined.
  6. Add 2 - 3 teaspoons of the sauce to the bowl with the beans and stir to combine.  Do not use too much sauce here as you don't want it to leak all over the place.
  7. Peel the leafs off of the cabbage head and then place the bean mixture in the center and roll.
  8. You can cut the wraps in half or leave them rolled up.
  9. Dip into the remaining sauce as you are eating to add an extra punch of flavor.
Additional items to add:  hard boiled eggs (chopped), red onion (chopped), jalapeño peppers (chopped), capers

[caption id="attachment_6825" align="aligncenter" width="552"]cabbagewraps_vegan_recipe_healthyeating The crunch of the cabbage goes perfectly with the creaminess of the beans and avocado along wit the spiciness of the sauce.[/caption]

DID YOU LIKE THIS ARTICLE? SHARE IT WITH YOUR FRIENDS:
Jason Bahamundi

About the Author:

I grew up in New York and lived there for 34 years until I got divorced and moved 1600 miles to my new home in Texas.  I love New York and miss it but that does not mean that Texas hasn’t been great to me because it has.  It was here that I discovered endurance sports and specifically the sport of triathlon.  Triathlon has given me new life through all the challenges it presents.  I no longer look at life the same way and I can say that is in part due to my endeavor into this sport.

Related Stories

  • Snack/Dessert Recipes

Falafel is one of my favorite foods and anytime I can get my hands on it I am going to take advantage. A couple of weeks ago Karen and I were talking about going to one of our favorite Greek restaurants for falafel but I got the idea that we can just...