Cabbage Wraps
By: Michelle
Published: Monday, January 3, 2011 - 2:03am

Ingredients




1 onion
4 cloves of garlic
2 inches 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
Sauce
2 juice of limes
2 tablespoons soy sauce
2 tablespoons fish sauce
1 tablespoon sambal olek

Preparation

1 First begin by cutting out some of the tough core of the cabbage. 2 Carefully remove the outer cabbage leaves and set aside. 3 Once you have enough of these cabbage bowls, shred the rest for the filling and leave some for a coleslaw that you can eat for the rest of the week. 4 Begin by measuring out sauce ingredients in a small bowl and put aside. 5 Have all of your ingredient chopped and ready to go. 6 Once you begin to stir fry, the dish comes together very quickly. 7 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. 8 You can easily dice it instead  though. 9 Slice carrots and finely chop defrosted tofu. 10 A frozen block of tofu will defrost in the microwave in a few minutes. 11 Once dethawed, remove it from it's package and squeeze out as much of the liquid as you can. 12 Freezing and dethawing gives you a chewier texture making it more meat like. 13 Add 1 tbsp of coconut oil to a heated wok. 14 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). 15 Add tofu and carrots and stir fry another 5-7 min until carrots begin to soften. 16 Add cabbage and your sauce. 17 Stir fry until veggies are the desired consistency. 18 Remove from heat. 19 For the cabbage I just microwaved it until it was soft (2 min).  This makes it pliable and easy to roll. 20 Place your veggies along the cabbage leaf along with some bean sprouts and a sprinkling of chopped nuts.  Wrap like you would a burrito.

About


This is a recipe I adapted from Chili's restaurant.  I wanted to make something as flavorful but with much less calories and fat.   The cabbage adds much more nutrition than plain old iceberg lettuce and is very pliable.