Growing up in an Irish family filled with traditional dishes which I loved and kinda knew what dinner would be served each day of the week. Saturday was usually a boiled ham with cabbage, my memories are of a meal with overcooked cabbage. Every time I pass by the Farmers at the market and see this beautiful vegetable I question why not bring a head home and create a new version/memory of cabbage. Today I am experimenting and finding creative ways to incorporate this wonderful and healthy vegetable into my life. As I am slowly turning into a Vegan, wraps have been an integral part of the road to creating amazing meals. The journey has been so far fun, challenging and rewarding. Finished this dish with a little walnut pesto.
1 cup cooked cauliflower – best is to *roast in the oven, slice into 2” steaks
1/2 cup sautéed carrots
1/4 cup sweet peppers
1/2 cup *oven dried tofu
2 cloves of finely diced garlic
1/2 cup cooked rice
10 leaves of cabbage
salt & pepper
Bring a large pot of water to boil and cook cabbage leaves for approximately 2 minutes. Remove leaves and lay separately on a dishcloth to dry.
In a Cuisinart combine carrots, peppers, garlic, and cauliflower and blend. Stir into a large bowl, and season with salt and pepper. Stir in rice and maybe a little chile pepper, turmeric, etc.
In each cabbage leaf add a few tablespoons of the mixture, fold and roll into a mini burrito. Heat a cast iron pan with a little olive oil, red chili pepper flakes and sear the cabbage rolls a few minutes on each side til brown and slightly crisp. Serve on a bed of lettuce finished with walnut pesto.