Gordon Ramsay's 'ingenious' cabbage wraps with spring vegetables are great for on-the-go
Using cabbage in place of a tortilla or rice paper, these wraps are the perfect healthy, on-the-go meal. It also incorporates seasonal vegetables.
These cabbage wraps put a healthy twist on a favourite lunch time meal.
This recipe from Gordon Ramsay's "Ultimate Fit Food" cookbook uses cabbage, a seasonal vegetable, in lieu of a tortilla or rice paper as a wrap for a seasonal vegetarian dish.
Paired with an Asian-inspired dipping sauce, this refreshing recipe is the perfect on-the-go meal to pack for work.
Similar seasonal lunch recipes you can try include lamb patties, Anglo-Asian salad and pasta primavera.
READ MORE: Greek 'one-spot' spring stew is 'comforting' dinner dish in Blue Zone
Ingredients
Wrap
- 8 large, outer spring green leaves
- 200g houmous
- 2 carrots, grated
- ¼ small red cabbage, very finely shredded
- 1 ripe avocado, peeled, stoned and sliced
- 1 punnet of salad cress, snipped
Dressing/dipping sauce
- 4 tbsp tahini
- 1 tbsp soy sauce
- 2 tsp maple syrup or runny honey
- Juice of 1 lime
- Sea salt and freshly ground black pepper
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Instructions
- He first recommends starting with the sauce. To do so, put all the ingredients into a bowl, adding a pinch of salt and pepper. Mix well until completely combined.
- Slowly add warm water one teaspoon at a time, mixing in between each addition. Repeat until it has a "drizzling/ dipping consistency."
- Turn a frying pan on over medium heat, adding three-quarters full of hot water. Bring to a simmer.
- Cut the woody stem from the very bottom of each spring green leaf while keeping the leaf as intact as possible.
- Dip each leaf into the hot water until wilted (approximately 10 seconds). It should turn bright green in colour. Then, remove and leave to one side.
- Spread the leaves out on a board, dividing the houmous between the leaves.
- Put the grated carrots, shredded red cabbage, sliced avocado and cress in the middle of each leaf.
- Drizzle each with a little dressing.
- Fold the sides of the leaves inwards over the filling and roll up from the bottom, closing it completely.
- Place the wraps, edge side down, on a cutting board. Slice diagonally through the middle.
- Serve with the dipping sauce on the side.