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Cabbage wraps

January 3, 2011

Remember those Lettuce wraps from Chili’s restaurant I was talking about?

Do you?

Or have I lost you?

If you’re still around then check out the calories and fat in what would seem to be a healthy dish.   Keep in mind that this is one of the healthier menu choices.  35g of fat (much of it saturated) is a whole days worth for many people.

Try my version instead.

Cabbage Wraps

First begin by cutting out some of the tough core of the cabbage.  Carefully remove the outer cabbage leaves and set aside.

Once you have enough of these cabbage bowls, shred the rest for the filling and leave some for a coleslaw recipe that I will be giving this week.


1 onion

4 cloves of garlic

2 inch piece of fresh ginger

1 package firm tofu

6 small carrots cut into matchsticks

2 cups of shredded cabbage

bean sprouts

1/4 cup chopped cilantro (or basil)

toasted peanuts or favorite nut


juice of 2 limes

2 tbsp soy sauce

2 tbsp fish sauce

1 tbsp sambal olek

Begin by measuring out sauce ingredients in a small bowl and put aside.

Have all of your ingredient chopped and ready to go.  Once you begin to stir fry, the dish comes together very quickly.  I find it easer to just put the onion, ginger and garlic in the food processor (or magic bullet) and make a paste out of it.  You can easily dice it instead  though.

Slice carrots and finely chop defrosted tofu.   A frozen block of tofu will defrost in the microwave in a few minutes.  Once dethawed, remove it from it’s package and squeeze out as much of the liquid as you can.  Freezing and dethawing gives you a chewier texture making it more meat like.

Add 1 tbsp of coconut oil to a heated wok.  Begin by frying the onion mixture until the edges start to brown (always use a very high heat with a wok and constantly stir veggies).   Add tofu and carrots and stir fry another 5-7 min until carrots begin to soften.  Add cabbage and your sauce.   Stir fry until veggies are the desired consistency.  Remove from heat.

For the cabbage I just microwaved it until it was soft (2 min).  This makes it pliable and easy to roll.  Place your veggies along the cabbage leaf along with some bean sprouts and a sprinkling of chopped nuts.  Wrap like you would a burrito.

These were delish!   Using cabbage adds a ton more nutrition then plain old icebergh.

This humble vegetable is a rich source of a number of phytonutrients which help boost our defense mechanisms, blocks the reaction of cancer-causing substances, detoxifies and eliminates harmful toxins and hormones, and stimulates production of antibodies to fight cancer.

I can promise you that 3 of these come no where close to 580 calories with 35 grams of fat.

Take that Chili’s

Cabbage Wraps

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