Crunchy Cabbage Wraps

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This recipe is from my very talented (and oldest and dearest) friend, Anna, writer of the Bountiful Beets and Beats. You will Love her blog!!! It’s healthy, fresh and inspiring!

Makes 6 wraps

Ingredients

Wraps

  • 1 head of pointed cabbage
  • 4 medium carrots
  • 100g quinoa (black, white or red)
  • 2 avocados
  • 200g baby spinach/ pea shoots/ water cress/ rocket / leaves to your liking
  • 100g toasted sesame seeds
  • 100g goat feta cheese (optional)

Vinaigrette

  • 4 Tbs honey/agave syrup
  • 1 cup olive oil
  • ½ cup white wine vinegar
  • 2 Tbs lemon juice
  • 1 Tbs Dijon mustard
  • 1 large pinch good sea salt (Maldon is always lovely)
  • 1 pinch ground pepper

Method

Roll up, roll up

  1. Cook the quinoa a few hours in advance (even a day if you can)
  2. Toast the sesame seeds in a pan on low heat until golden
  3. Separate 6 leaves from the cabbage head. Rinse and pat dry
  4. Rinse the spinach/leaves of your choice and pat dry
  5. Grate the carrots and slice the avo thinly and set aside
  6. Place all the vinaigrette ingredients in a blender and mix or alternatively use a glass jar and shake up well
  7. Set a cabbage leaf flat on a chopping board
  8. Fill the leaf with your veggies in a thin vertical line and sprinkle the seeds on top
  9. Crumble the goat feta cheese over and drizzle vinaigrette over
  10. Fold the leaf over the vegetables, from right to left, and then roll it in on itself
  11. Cut in half and start snacking