My husband and I were perusing the local farmers market a few weeks ago and came upon a farm that was using big cabbage leafs as decorations at their stand.
We inquired about the decorative cabbage leafs, and the farmer said she would just give us the leaves after the market was over.
Boy, am I glad she did!
We did some experimentation, and discovered cabbage leafs make the perfect wrap shells! They are flexible, they don’t break or fall apart, they hold the wrap innards inside, and best of all; they are vegetable, not grain.
The big cabbage leaves from cabbage plants are usually thrown out or thrown back into compost, so this recipe helps utilize more food out of one plant. As well, there is a lot of nutrition in those big cabbage leaves!
You can put pretty much anything you like inside of a Cabbage Leaf Wrap. The wrap in the picture above is a Spicy Korean Style Breakfast Wrap (see the recipe below).
The Cabbage Leaf:
First, you need to find cabbage leafs. The cabbage leafs needed for this wrap are the big tough leafs that grow out of the stem of the cabbage plant, not the leaves that are incorporated in the cabbage head. You can ask at your farmer market, or better yet grow your own cabbage! You will need one leaf for each wrap you make.
Steam the cabbage leaves for about one minute (or until soft and flexible), then let the cabbage leaf cool.
For the Spicy Korean Style Breakfast Wrap, you will need:
- Ethically sourced Bacon (cubed and sautéd)
- One Scrambled Egg for each Wrap (Free Range Organic Eggs are Best!)
- Sliced Green Onion
- Sliced Avocado
- Hemp Seeds
- Drizzle of Spicy Korean Mayo (recipe below)
- Salt & Pepper to taste
The amount of each ingredient you need will depend on how many wraps you make. Fill your wraps in a similar fashion to the photo below.
How to Wrap:
The top of the wrap is the bottom of the leaf. Because the stem is tougher, it is left open and unfolded. This is where you start eating the wrap.
Start by folding the bottom of the wrap (top of the leaf) up about 2 inches. Next, tightly fold one side over the innards, then continue rolling until you have it wrapped up.
Spicy Korean Mayo:
You will need :
- 2 Eggs (or 3 egg yolks, if you are avoiding raw egg whites)
- 1 clove Garlic
- Approx 1 tsp of each: Korean Red Pepper, Raw Grated Turmeric Root, and Raw Ground Ginger Root
- 1 tsp Apple Cider Vinegar or Lemon Juice (more if you like it tangy like I do!)
- 1/4 tsp Mustard
- 1/4 tsp Himalayan Salt
- Oil (Olive or Avocado)
Blend all ingredient together, except the oil (I use a wide mouth mason jar and an immersion blender).
Once everything is blended, continue blending while you slowly add the oil. Add oil until you reach a consistency you like. It helps to have 3 hands for this part!
Taste to make sure it doesn’t need a little more of something like salt or lemon juice, then Enjoy!
I WOULD LIKE TO HEAR FROM YOU!
What do you think of using cabbage leafs as wrap shells?
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