Cabbage Wraps

August 25, 2017

I have had lettuce wraps at restaurants before but never actually made them myself. The other day I had a head of cabbage in fridge and thought it would be a great idea to use the cabbage leaves as wraps (and I must say it turned out delicious). I actually loved using the cabbage leaves because it provided a nice crunchy texture and held all the inside contents without the usual mess.


Give this simple and family friendly recipe a try the next time you're in the kitchen. 


Image disclaimer: my partner wanted to eat a jumbo one, so this photo is using the very outer cabbage section. The cabbage head will provide you with a variety of 'bowl' sizes,  with a perfect size for everyone in your family. 


Serves 4



  • 4-500 g ground chicken

  • 2 tbsp. sesame oil (can also use coconut oil)

  • 2 cups white mushrooms, sliced

  • 1 small white onion, minced

  • 2 cups carrots, shredded

  • 2 tbsp. ginger (grated or paste)

  • 3 cloves garlic, minced

  • 1 tbsp. chili flakes 

  • 1/3 light soy sauce

  • 1/4 cup vegetable or chicken broth

  • 1/4 cup peanuts, crushed

  • Salt and black pepper to taste

  • 1 medium to large cabbage head (I used savoy cabbage)




Heat a large skillet on medium-high heat, begin to sauté onions (1-2 minutes), add ground chicken and continue to sauté for 5-6 minutes. Add mushrooms, carrots, ginger, garlic, soy sauce, broth, chili flakes and continue to sauté for 3-4 minutes. Season with salt and black pepper to taste.


Wash cabbage leaves thoroughly and dry. Use leaves as your mixtures serving bowl (try not to rip the leaves). 

Fill cabbage leaves with mixture and top with crushed peanuts to your liking.




Vegan/vegetarian option: use lentils instead of ground meat 


Let me know if you give this recipe a try! I love hearing from all of you! 


Happy Friday! :)


Cheers to happy and healthy eating!


Until next time, 


Eat Right Feel Right - Angela XO 



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