Quick California Cabbage Leaf Wrap
I was using tortillas to hold my daily veggie wraps since I began trying to eat mostly raw foods. I wanted to use all raw ingredients but unfortunately I could not find a store to purchase seaweed sheets to use as wraps, or some other alternative.
Then one day while shopping I realized I could use a cabbage leaf much in the same way! I immediately purchased the the most vibrant head of the bunch and tried it out. It took under 10 minutes to make it and clean up and it tasted great. Here are the ingredients…you should feel free to mix and match to your own tastes.
Always experiment!
- 1 large cabbage leaf. Cut the end closest to the root off as it will likely be harder than the rest of the leaf.
- some diced tomato
- diced sun dried tomato
- diced red onion
- diced cucumber
- hummus
- diced garlic
- diced jalepinos
- alfalfa bean sprouts
- balsamic vinegar to taste
Just lay the leaf out so that its curls are facing up and spread as much hummus as you like in a line on the leaf. Stack your other ingredients close to the hummus and your bean sprouts out in front of it all. Dump about a cap’s worth of balsamic vinegar in the sprout pile. Wrap as you would a tortilla wrap.
You can eat right then, but I like to refrigerate mine for about 30 minutes to let the flavors mingle and mesh a bit. I find these to be quick and easy to make, satisfying to my hunger, and quite refreshing. I always have a sort of vegetable buzz afterward eating these that makes me want to cackle out loud with joy.
Mum’s the word though…I wouldn’t want the government to ban vegetables.