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Directions
Step 1: Prepare the Cabbage Leaves
- Remove large, outer leaves from the head of cabbage and carefully trim the thick stem area at the bottom without cutting through the leaf.
- Bring a large pot of water to a boil. Blanch the cabbage leaves for about 1-2 minutes, then transfer them to an ice water bath. This softens them and makes them easier to roll.
Step 2: Season and Grill the Cabbage Leaves
- Pat the cabbage leaves dry, brush them with olive oil, and season with salt and pepper.
- Preheat a grill or grill pan over medium heat. Grill each cabbage leaf for about 2 minutes per side, until slightly charred and tender. Set aside to cool slightly.
Step 3: Prepare the Filling
- Season and grill your protein of choice (chicken, steak, shrimp, or tofu) along with your vegetables until cooked through and nicely charred.
- Once grilled, slice the protein and vegetables into bite-sized pieces.
Step 4: Assemble the Wraps
- Lay a cabbage leaf flat, place some protein and grilled vegetables in the center, and add any toppings or sauces you prefer.
- Roll the leaf around the filling, like a burrito or taco, and secure with a toothpick if necessary.
Step 5: Serve
- Serve warm with additional sauce for dipping if desired.
Tips and Variations
- Use Different Proteins: Try ground beef or grilled shrimp for a seafood twist.
- Add Crunch: Shredded carrots or thinly sliced cucumber can add freshness and crunch.
- Flavor Boost: Try adding pickled onions, jalapeños, or fresh herbs like mint or basil.
- Sauces: Elevate the flavor with spicy sriracha mayo, creamy ranch, or a smoky barbecue sauce.
Storage and Meal Prep
Grilled cabbage wraps are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to 2 days. If you’re making them ahead, store the grilled cabbage leaves separately from the filling and assemble right before eating to keep them from getting soggy.
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