Cabbage Wraps

📜 Description:

Cabbage wraps are a fresh and healthy alternative to traditional wraps or tortillas. Steamed cabbage leaves are filled with your choice of protein (chicken, beef, tofu, etc.), veggies, and a flavorful sauce. They’re gluten-free, low-carb, and easy to make — perfect for lunch, dinner, or meal prep!

 Ingredients Cabbage Wraps

For the cabbage wraps:

• 1 head green or Napa cabbage (whole leaves peeled off)

• 1 lb ground chicken, turkey, or beef (or tofu for vegetarian)

• 1 tbsp olive oil or sesame oil

• 3 garlic cloves, minced

• 1 small onion, finely chopped

• 1 cup shredded carrots

• 1 bell pepper, thinly sliced

• 2 tbsp soy sauce (or tamari for gluten-free)

• 1 tbsp hoisin sauce (optional for sweetness)

• 1 tsp grated fresh ginger

• Salt & pepper to taste

• Fresh cilantro or green onions for garnish

Optional Sauce (Peanut or Garlic Soy):

• 2 tbsp peanut butter

• 1 tbsp soy sauce

• 1 tsp rice vinegar

• 1 tsp honey or maple syrup

• 1-2 tbsp warm water to thin

👨‍🍳 Instructions:

1. Prepare the cabbage leaves:

   • Bring a large pot of water to a boil.

   • Carefully peel off 8–10 cabbage leaves and blanch them for 1–2 minutes until soft but not mushy.

   • Drain and set aside on a towel to dry.

2. Cook the filling:

   • Heat oil in a skillet over medium heat.

   • Add garlic, onion, and ginger. Cook until fragrant.

   • Add ground meat (or tofu). Sauté until browned and cooked through.

   • Stir in shredded carrots and bell peppers. Cook 3–5 minutes.

   • Add soy sauce, hoisin (optional), salt, and pepper. Cook for 1–2 more minutes. Remove from heat.

3. Assemble the wraps:

   • Lay a cabbage leaf flat, add 2–3 tablespoons of filling in the center.

   • Fold the sides inward and roll like a burrito.

   • Secure with a toothpick if needed.

4. Serve:

   • Drizzle with sauce or serve it on the side for dipping.

   • Garnish with fresh herbs or sesame seeds.

📝 Notes:

• Use Savoy or Napa cabbage for softer, more pliable leaves.

• You can also use leftover roasted veggies or rice as filler.

• Make ahead: Prep the filling and cabbage leaves separately and assemble when ready to eat.

• Wraps can be eaten warm or chilled!

💡 Tips:

• To prevent tearing, soak cabbage leaves in warm water for 10 minutes before peeling.

• Want extra flavor? Add sriracha or chili flakes to the filling.

• These wraps work great as meal prep — store wrapped (uncooked) for up to 3 days.

• For a crispier version, lightly grill the filled cabbage wraps on a skillet.

🍽️ Servings:

Makes 8–10 cabbage wraps
Serves 4 people (2–3 wraps per person)

🔢 Nutritional Info (Per 2 wraps, approx.):

• Calories: 230

• Protein: 18g

• Carbs: 10g

• Fat: 12g

• Fiber: 3g

• Sodium: 480mg

(May vary based on filling and sauces used.)

🌟 Benefits:

• Low-carb & gluten-free alternative to tortillas

• Rich in fiber, vitamins C & K from cabbage

• Packed with lean protein

• Great for weight management and gut health

• Customizable to dietary needs (vegan, paleo, keto)

❓Q&A:

Q: Can I use red cabbage instead?
A: Yes, but red cabbage leaves are firmer and may need longer blanching. They also have a stronger taste.

Q: Can I freeze cabbage wraps?
A: It’s best to freeze the filling separately. Cabbage leaves may become mushy after thawing.

Q: Can I make it vegetarian?
A: Absolutely! Use tofu, tempeh, or a mix of beans and quinoa for a plant-based version.

Q: How long will they keep?
A: Assembled wraps stay fresh in the fridge for up to 3 days. Store in an airtight container.

Q: What sauces go well with cabbage wraps?
A: Peanut sauce, hoisin garlic, sriracha mayo, or a tangy lime vinaigrette work great.