Get ready to wrap up your meals with a healthy twist! Cabbage wraps are a game-changer for anyone looking for a nutritious and delicious meal option. Not only do they provide a boost of vitamins and fiber, but they’re also incredibly versatile. Whether you’re in the mood for something savory or sweet, there’s a cabbage wrap recipe out there for you.
In this article, we’ll be exploring 18 mouth-watering recipes that will take your taste buds on a culinary journey around the world. From Asian-inspired chicken and cabbage wraps to Mediterranean chickpea and cabbage wraps, each dish is carefully crafted to showcase the star of the show: the humble cabbage leaf. So grab a few heads of cabbage and let’s get started!
Asian-inspired chicken and cabbage wraps
A flavorful fusion of Asian-inspired flavors and classic wraps, this recipe is a quick and easy meal solution for any day.
Ingredients:
• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 2 cups shredded cabbage
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tsp grated ginger
• 1 tsp sesame oil
• 1/4 cup chopped scallions, for garnish
• 6-8 large lettuce leaves (for wrapping)
• Salt and pepper, to taste
Instructions:
1. In a medium bowl, whisk together soy sauce, honey, ginger, and sesame oil.
2. Add chicken pieces and marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
3. Heat a large skillet over medium-high heat. Remove chicken from marinade, letting excess liquid drip off. Cook chicken until browned and cooked through, about 5-7 minutes.
4. Meanwhile, cook cabbage in a separate pan with a little water until slightly softened.
5. Assemble wraps by placing cooked chicken on a lettuce leaf, followed by a spoonful of cabbage, scallions, and your favorite sauce (e.g., peanut sauce).
6. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Spicy beef and cabbage wraps with peanut sauce
This recipe combines the bold flavors of spicy beef and crunchy cabbage wrapped in a soft tortilla, served with a creamy peanut sauce for dipping.
Ingredients:
– 1 lb beef (sirloin or ribeye), sliced into thin strips
– 1 cup shredded cabbage
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1/4 teaspoon red pepper flakes
– 8-10 tortillas
– Peanut sauce ingredients: see below
Peanut Sauce:
– 1/2 cup creamy peanut butter
– 1/4 cup soy sauce
– 2 tablespoons honey
– 2 tablespoons water
– 1 tablespoon rice vinegar
– 1/4 teaspoon grated ginger
Instructions:
1. In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, and red pepper flakes. Add the sliced beef and marinate for at least 30 minutes.
2. Preheat a grill or grill pan to medium-high heat. Cook the beef strips for 3-4 minutes per side, or until cooked through.
3. Meanwhile, cook the tortillas according to package instructions.
4. Assemble the wraps by placing the cooked beef and shredded cabbage onto a warmed tortilla.
5. Serve with peanut sauce for dipping.
Cooking Time: 20-25 minutes
Vegetarian tofu and cabbage wraps with hoisin glaze
A flavorful and healthy twist on traditional wraps, this recipe combines crispy tofu, tangy cabbage, and a sweet and savory hoisin glaze all wrapped up in a crunchy collard green leaf.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 2 cups of shredded cabbage
– 1/4 cup of hoisin glaze (homemade or store-bought)
– 2 tablespoons of soy sauce
– 1 tablespoon of rice vinegar
– 1 teaspoon of sesame oil
– Salt and pepper to taste
– Collard green leaves for wrapping
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a bowl, whisk together hoisin glaze, soy sauce, rice vinegar, and sesame oil.
3. Add the tofu cubes to the bowl and toss to coat with the glaze mixture.
4. Spread the cabbage on a baking sheet and roast for 10-12 minutes, or until slightly caramelized.
5. Warm the collard green leaves by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble the wraps by placing a few pieces of tofu, some roasted cabbage, and any other desired fillings (such as sliced carrots or avocado) onto a leaf.
7. Drizzle with additional hoisin glaze if desired.
Cooking Time: 15-17 minutes
Korean-style pork belly cabbage wraps
Get ready to wrap your taste buds around this flavorful Korean-inspired dish! Crispy pork belly, crunchy cabbage, and spicy gochujang sauce come together in perfect harmony.
Ingredients:
– 1 lb pork belly, sliced into thin strips
– 2 cups cabbage, shredded
– 1/4 cup gochujang sauce
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tbsp sesame oil
– 1 tsp garlic, minced
– Salt and black pepper, to taste
– 8-10 lettuce leaves or wraps
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, salt, and black pepper.
3. Add the pork belly strips and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
4. Remove the pork from the marinade, letting any excess liquid drip off.
5. Roast the pork belly in the oven for 20-25 minutes, or until crispy and caramelized.
6. Meanwhile, heat the gochujang sauce in a small saucepan over medium heat.
7. Assemble the wraps by placing some roasted pork belly on each lettuce leaf, followed by a spoonful of heated gochujang sauce and a handful of shredded cabbage.
Cooking Time: 45-50 minutes
Mediterranean chickpea and cabbage wraps
A flavorful and nutritious wrap filled with the goodness of chickpeas, cabbage, and Mediterranean herbs.
Ingredients:
– 1 can chickpeas (drained and rinsed)
– 1 head cabbage, shredded
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 4 whole wheat pita breads
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pan, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
3. Add chickpeas, paprika, salt, and pepper; stir to combine. Cook for 5 minutes or until the flavors have melded together.
4. Stir in shredded cabbage and cook until wilted, about 2-3 minutes.
5. Warm pita breads by wrapping them in foil and baking for 2-3 minutes.
6. Assemble wraps by filling each pita with a portion of the chickpea-cabbage mixture.
7. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Thai peanut chicken cabbage wraps
This recipe combines the creamy richness of peanut sauce with the savory flavors of chicken, crunchy cabbage, and soft rice wraps. A perfect fusion of East meets West, these wraps are sure to delight!
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 tbsp peanut oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup cabbage, shredded
– 2 cups cooked white rice
– 2 tbsp peanut butter
– 2 tbsp soy sauce
– 1 tsp honey
– 1/4 tsp red pepper flakes (optional)
– Salt and pepper to taste
– 6-8 rice wraps
Instructions:
1. Grill or cook chicken breast until tender. Slice into thin strips.
2. Heat peanut oil in a wok or large skillet. Add onion and garlic; stir-fry until softened.
3. Add cabbage, cooked chicken, and soy sauce mixture (peanut butter, soy sauce, honey, red pepper flakes). Stir-fry for 2-3 minutes.
4. Warm rice wraps according to package instructions.
5. Assemble wraps by placing a portion of the peanut chicken mixture onto a wrap, followed by a sprinkle of cabbage.
Cooking Time: 15-20 minutes
Mexican black bean and cabbage wraps
A flavorful and nutritious twist on traditional wraps, this recipe combines the richness of black beans with the crunch of cabbage and a hint of Mexican spices.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 medium head of cabbage, shredded
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 6-8 corn tortillas
– Optional toppings: diced tomatoes, shredded cheese, sliced avocado
Instructions:
1. In a large bowl, combine black beans, cabbage, cilantro, lime juice, and cumin.
2. Season with salt and pepper to taste.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Spoon about 1/2 cup of the bean-cabbage mixture onto each tortilla, leaving a small border around edges.
5. Add desired toppings (if using).
6. Fold bottom half of tortilla up over filling, then fold in sides and roll into a neat wrap.
Cooking Time: 10-15 minutes
Teriyaki salmon cabbage wraps
A flavorful and nutritious twist on traditional wraps, this recipe combines the richness of teriyaki salmon with the crunch of cabbage and a hint of Asian-inspired spices.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup teriyaki sauce
– 1 head of cabbage, thinly sliced
– 1/4 cup chopped green onions
– 1/4 cup toasted sesame seeds
– Salt and pepper to taste
– 8-10 large flour tortillas
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper and place the salmon fillets. Drizzle with teriyaki sauce and season with salt and pepper.
3. Bake for 12-15 minutes or until cooked through.
4. Meanwhile, heat a large skillet over medium-high heat. Add the sliced cabbage and cook for 5-7 minutes or until slightly caramelized.
5. To assemble the wraps, place a cooked salmon fillet on each tortilla, followed by a spoonful of cabbage mixture, some green onions, and toasted sesame seeds.
6. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Greek lamb and cabbage wraps with tzatziki
Experience the authentic flavors of Greece with this flavorful wrap recipe, featuring tender lamb, crunchy cabbage, and a refreshing tzatziki sauce.
Ingredients:
– 1 pound lamb shoulder or ground lamb
– 1 medium cabbage, shredded
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 4-6 pita breads
– Tzatziki sauce (store-bought or homemade)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, mix lamb with olive oil, garlic, oregano, salt, and pepper.
3. Form into 4-6 patties and grill for 4-5 minutes per side, or until cooked through.
4. Meanwhile, sauté shredded cabbage in a pan with a little oil until slightly caramelized.
5. Warm pita breads by wrapping them in foil and heating on the grill for a few minutes.
6. Assemble wraps by spreading tzatziki sauce on each pita, followed by a lamb patty, some cabbage, and a sprinkle of salt.
Cooking Time: 15-20 minutes
Vietnamese lemongrass shrimp cabbage wraps
Savor the flavors of Vietnam with this refreshing and flavorful dish, featuring succulent shrimp, crunchy cabbage, and a zesty lemongrass dressing.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 stalks lemongrass, bruised
– 2 tablespoons fish sauce
– 2 tablespoons lime juice
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1/4 cup chopped cilantro
– 1 head cabbage, thinly sliced
– 6-8 rice paper wrappers
Instructions:
1. In a blender or food processor, combine lemongrass, fish sauce, lime juice, soy sauce, and honey. Blend until smooth.
2. Heat the shrimp in a skillet with 1 tablespoon of oil over medium-high heat. Cook for 2-3 minutes per side, until pink and cooked through.
3. In a large bowl, combine cooked shrimp, cilantro, and cabbage.
4. Dip each rice paper wrapper into warm water for 10-15 seconds. Assemble wraps by placing about 1/4 cup of the shrimp mixture onto the center of the wrapper, leaving a 1-inch border around the edges.
5. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up tightly.
Cooking Time: 15-20 minutes
Buffalo chicken and cabbage wraps with blue cheese
Get ready to spice up your lunch routine with these bold and tangy wraps! Crispy chicken, crunchy cabbage, and creamy blue cheese come together in perfect harmony.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/2 cup Frank’s RedHot sauce (or similar buffalo wing sauce)
– 2 tablespoons butter
– 1 head of cabbage, thinly sliced
– 4 large flour tortillas
– 1 cup shredded blue cheese crumbles
– 1 tablespoon chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, whisk together chicken and buffalo sauce until coated.
3. Place the chicken mixture on a baking sheet lined with parchment paper and dot with butter. Bake for 15-20 minutes or until cooked through.
4. Meanwhile, heat a large skillet over medium-high heat. Add cabbage and cook, stirring occasionally, until slightly caramelized (about 5-7 minutes).
5. Assemble the wraps by spreading shredded blue cheese on each tortilla, followed by a few pieces of chicken, some sautéed cabbage, and a sprinkle of cilantro (if using).
Cooking Time: 25-30 minutes
Indian-spiced potato and cabbage wraps
Wrap up a flavorful meal with these Indian-inspired potato and cabbage wraps. The combination of creamy mashed potatoes, tangy sautéed cabbage, and aromatic spices will transport your taste buds to the streets of India.
Ingredients:
– 2 large potatoes, peeled and chopped
– 1 medium head of cabbage, shredded
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric
– Salt and pepper, to taste
– 4 whole wheat tortillas (or naan bread)
– Vegetable oil, for brushing
Instructions:
1. Boil the chopped potatoes until tender. Drain and mash.
2. In a separate pan, heat some oil over medium heat. Add the onion and cook until translucent.
3. Add the minced garlic and sauté for 1 minute.
4. Add the shredded cabbage and cook until slightly wilted (about 5 minutes).
5. Stir in the cumin, coriander, turmeric, salt, and pepper.
6. Brush the tortillas with oil and warm them on a grill or in a dry pan.
7. Assemble the wraps by spreading some mashed potatoes onto each tortilla, followed by a spoonful of the spiced cabbage mixture.
Cooking Time: 20-25 minutes
BBQ pulled pork cabbage wraps
Get ready to wrap your taste buds around these delicious and easy-to-make BBQ pulled pork cabbage wraps! Slow-cooked pork shoulder falls apart with tender ease, smothered in a sweet and tangy BBQ sauce.
Ingredients:
– 2 pounds boneless pork shoulder
– 1 cup BBQ sauce (homemade or store-bought)
– 4 large cabbage leaves
– 1/4 cup chopped cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the pork shoulder with salt and pepper.
3. Place the pork in a Dutch oven or slow cooker, cover, and cook for 8-10 hours or overnight.
4. Shred the cooked pork with two forks and stir in BBQ sauce.
5. Meanwhile, prepare the cabbage leaves by blanching them in boiling water for 30 seconds to make them pliable.
6. Assemble the wraps by spooning the pulled pork onto a cabbage leaf, topping with cilantro, and wrapping snugly.
Cooking Time: 8-10 hours (slow cooker) or 4-5 hours (oven)
Quinoa and roasted vegetable cabbage wraps
Transform humble cabbage leaves into a vibrant and nutritious wrap filled with nutty quinoa and roasted vegetables.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 small cabbage head, leaves separated
– 2 tablespoons olive oil
– 1 small red bell pepper, seeded and chopped
– 1 small yellow bell pepper, seeded and chopped
– 1 small zucchini, sliced
– Salt and pepper to taste
– Optional: garlic powder, paprika
Instructions:
1. Cook quinoa according to package instructions using 2 cups water or broth.
2. Preheat oven to 425°F (220°C). Toss bell peppers and zucchini with olive oil, salt, and pepper. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat a tablespoon of olive oil over medium-high. Add roasted vegetables and cook for 2-3 minutes, stirring occasionally.
4. To assemble wraps, lay a cabbage leaf flat and spoon quinoa mixture onto the center. Top with roasted vegetable mixture and season as desired.
Cooking Time: 30-40 minutes
Turkey and cranberry cabbage wraps
A twist on traditional wraps, these bite-sized treats combine the flavors of Thanksgiving with a crunchy cabbage slaw.
Ingredients:
– 1 pound cooked turkey breast, diced
– 1/2 cup cranberries, chopped
– 1/4 cup shredded red cabbage
– 2 tablespoons mayonnaise
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 6-8 whole wheat tortillas
Instructions:
1. In a large bowl, combine turkey, cranberries, cabbage, mayonnaise, apple cider vinegar, and Dijon mustard. Mix until well combined.
2. Lay a tortilla flat on a work surface. Spoon about 1/4 cup of the turkey mixture onto the center of the tortilla.
3. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll the wrap into a neat package. Repeat with remaining ingredients.
4. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: None! These wraps are ready in no time.
Moroccan-spiced chickpea and cabbage wraps
A flavorful twist on traditional wraps, these Moroccan-spiced chickpea and cabbage wraps are a perfect blend of textures and tastes.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 2 cups shredded red cabbage
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4-6 whole wheat pita breads
– Olive oil for brushing
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine chickpeas, cabbage, parsley, garlic, ginger, cumin, smoked paprika, salt, and pepper.
3. Mix well to combine.
4. Brush pita breads with olive oil.
5. Spoon the chickpea-cabbage mixture onto each pita bread.
6. Fold pita breads in half to enclose filling.
7. Place wraps on a baking sheet and bake for 10-12 minutes, or until crispy and golden.
Cooking Time: 15-18 minutes
Jamaican jerk chicken cabbage wraps
Experience the bold flavors of Jamaica with this mouth-watering recipe that combines spicy jerk chicken, crunchy cabbage, and soft tortillas.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp Jamaican jerk seasoning
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 head of cabbage, shredded
– 8-10 corn tortillas
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional toppings: avocado, salsa, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together jerk seasoning, onion, garlic, salt, and pepper. Add chicken and mix until coated.
3. Bake chicken for 25-30 minutes or until cooked through.
4. Heat olive oil in a large skillet over medium-high heat. Add shredded cabbage and cook until slightly caramelized, about 5 minutes.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble wraps by slicing chicken, placing on a tortilla, topping with cabbage, and adding optional toppings.
Cooking Time: 35-40 minutes
Lentil and mushroom cabbage wraps
These flavorful wraps combine the earthiness of lentils and mushrooms with the crunch of cabbage, all wrapped up in a crispy whole wheat tortilla.
Ingredients:
– 1 cup cooked green or brown lentils
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups shredded red cabbage
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 whole wheat tortillas
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
3. Add the chopped onion and cook for an additional minute.
4. Stir in the cooked lentils, cumin, salt, and pepper.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the wraps by spooning the lentil-mushroom mixture onto the center of each tortilla, then topping with shredded cabbage.
Cooking Time: 15-20 minutes
Summary
Get ready to wrap up your meals with these 18 delicious and healthy cabbage wrap recipes! From Asian-inspired chicken and cabbage wraps to Mediterranean chickpea and cabbage wraps, there’s something for everyone. Try spicy beef and peanut sauce, vegetarian tofu and hoisin glaze, or Korean-style pork belly and cabbage. These savory and flavorful wraps are perfect for a quick lunch or dinner on-the-go. Explore the world of flavors with these mouth-watering cabbage wrap recipes!