Crispy Cabbage Wraps
Crispy Cabbage Wraps transform humble cabbage into the perfect wrapper for a savory, herb-packed filling, offering texture and fresh flavors.
Ingredients
- 1 large head of green cabbage (about 2-3 lbs), outer leaves peeled carefully
- 2 tbsp olive oil, plus more for brushing
- Salt and freshly ground black pepper to taste
- 1 lb lean ground turkey, chicken, or plant-based crumble
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely diced
- 1 carrot, grated
- 1/2 cup cooked brown rice or quinoa (optional, for extra heartiness)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tbsp soy sauce or tamari (for gluten-free)
- 1 tsp ginger, grated
- 1/2 tsp red pepper flakes (optional, for a kick)
- Lime wedges (for serving)
- Sriracha or a light peanut sauce (for serving)
- Sesame seeds (for garnish)
Instructions
- Carefully remove the outer leaves from the cabbage head. You will need about 8-12 large leaves. Blanch the leaves in boiling salted water for 2-3 minutes, then transfer to an ice bath.
- Heat 1 tbsp olive oil in a skillet and sauté chopped onion for 3-5 minutes. Add garlic, ginger, and red bell pepper, cooking for another 2-3 minutes. Add your ground meat, cooking until browned, then stir in grated carrot, rice, soy sauce, red pepper flakes, parsley, and cilantro. Cook for an additional 2-3 minutes.
- Lay a cabbage leaf flat, add filling at the base, fold in sides, and roll tightly into a wrap. Repeat with remaining leaves and filling.
- Heat 2 tbsp olive oil in a skillet over medium-high. Cook wraps seam-side down for 3-5 minutes per side until crispy and golden brown.
- Transfer wraps to a serving platter, garnish and serve.
Notes
Do not overcook cabbage during blanching. Ensure to dry leaves thoroughly before cooking to achieve crispness. Work in batches when frying.