Simple Cabbage Wraps (Seasoned Two Ways) by Victoria McSwain

This is a simple recipe, and it can be easily transformed something new depending on what's in your pantry! I chose to make herb and vegetable cabbage wraps and Spanish style cabbage wraps. These can be completely filled with veggies alone for a total low carb meal, filled with guacamole, tahini, or peanut sauce for some extra fats, or you can fill with your favorite plant based protein for some extra filling (see optional fillings below each recipe for some alternative ideas and inspiration)!

I'll break down the ingredients of each recipe, and let you know the assembly process. I highly recommend using what's in your pantry to get creative in the kitchen. If you have some tofu, broccoli, rice, and soy sauce go for an Asian style cabbage wrap. If you've got some chickpeas, masala, rice, and tahini make an Indian inspired version! Get creative with what you already have in your house. It's super eco friendly to use what's in your kitchen (I bet you'd be surprised what you could come up with). If you do end up making these wraps or an altered variation of them make sure to tag us on social media. We'd love to see what you come up with!

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OK, now it's time for the recipes!!

Herb and Vegetable Cabbage Wraps

Ingredients:

1/2 tsp of dill

1/2 tsp onion pwd

1/2 tsp of thyme

1 tsp of parsley

1/2 tsp garlic pwd

1 cup rice

A pint of mushrooms diced

1 medium zucchini

1 small to medium onion

Use salt and pepper to taste

One jar of your favorite pasta sauce (I typically use about 1/2 of a 23 oz jar for for this recipe)

8-10 steamed cabbage leaves (this may very by the amount of filling used)

Cooking Instructions:

Preheat oven to 350 Bring water to a low boil for cabbage leaves (You'll use this to wilt the cabbage leaves, and it will make rolling the wraps much easier!). Also, bring water to boil according to package instructions for one cup of dry rice. Remove roughly 8-10 leaves from a large to medium sized cabbage, and sit them in a large metal bowl. Pour the warm or slightly boiling water over the cabbage leaves. Top the bowl with heat safe lid or plate to retain the heat. Leave for duration of prep, or at minimum 10 minutes to soften. Start cooking rice according to package instructions. Begin prepping veggies- dice onion, mushrooms, and zucchini. Saute (or for an oil free option use water) vegetables in a pan with the garlic and onion powder. Once both the vegetables and rice have both finished cooking mix them together in one bowl. Add thyme, parsely, dill, and salt and pepper to taste (as a general rule of thumb adding herbs towards the end of the cooking process will help keep the flavors intact). Use your pasta sauce to coat the bottom of your cooking dish (this can be any size, but typically a 9x13 baking dish works best) Next it's time to start filling your wraps! Use a spoon to fill the wilted leaves of cabbage with your rice and veggies. A few scoops of the mixture should fill them, but make sure to not over fill the wraps at risk of them falling apart. Once all the wraps are lined up in the baking dish you can top your wraps with more of your pasta sauce. Bake the wraps for 40-45 minutes.

Optional toppings or fillings-

Top with vegan cheese

Use your own blend of spices and herbs (ie: mixing in oregano, rosemary, or other herbs) to add a different flavor

Fill with a vegan Ricotta

Use a plant based Italian sausage to add more protein to your filling

Spanish Cabbage Wraps

Ingredients:

1/2 tsp cumin

1/2 tsp onion pwd

1 tsp chili pwd

1/2 tsp garlic pwd

1 cup rice

1 1/2 cup of cooked black beans

1 medium carrot

1 medium zucchini

1 jalapeño

1 small to medium onion

Use salt and pepper to taste

One jar of your favorite salsa

8-10 steamed cabbage leaves (this may very by the amount of filling used)

Cooking Instructions:

Preheat oven to 350 Bring water to a low boil for cabbage leaves (You'll use this to wilt the cabbage leaves, and it will make rolling the wraps much easier!). Also, bring water to boil according to package instructions for one cup of dry rice. Remove roughly 8-10 leaves from a large to medium sized cabbage, and sit them in a large metal bowl. Pour the warm or slightly boiling water over the cabbage leaves. Top the bowl with heat safe lid or plate to retain the heat. Leave for duration of prep, or at minimum 10 minutes to soften. Start cooking rice according to package instructions. Begin prepping veggies- dice onion, carrot, jalapeño, and zucchini. Saute (or for an oil free option use water) vegetables in a pan with the garlic, cumin, chili powder, and onion powder. Once both the vegetables and rice have both finished cooking mix them together in one bowl. Add cooked beans into mixture and salt and pepper to taste. Use your salsa to coat the bottom of your cooking dish (this can be any size, but typically a 9x13 baking dish works best) Next it's time to start filling your wraps! Use a spoon to fill the wilted leaves of cabbage with your rice and veggies. A few scoops of the mixture should fill them, but make sure to not over fill the wraps at risk of them falling apart. Once all the wraps are lined up in the baking dish you can top your wraps with more of your salsa. Bake the wraps for 40-45 minutes.

Optional toppings or fillings-