Whole30 Turkey Cabbage Wraps
Wraps are about the most convenient thing ever, right? Tortillas, filled with meat, avocado, tomato, salsa. Flatbreads, holding your favorite meats, veggies, sauces. Wraps are hardly ever really about the wrap itself, merely they exist as a perfect device for transporting all that delicious filling from plate to mouth sans fork or spoon. When we're on Whole30, we don't necessarily miss the bread-y part of wraps or tortillas, more so the convenience of that awesome haulage straight to our bellies.
I've eaten a ton of collard green rollups on Whole30's and in the past when I'm going sans carby wraps, but last week while making a traditional baked cabbage roll casserole, I caught myself sneaking a leaf, filling it with the stuffing, and eating it like a wrap. Brilliant - a new, veggie heavy way to eat our favorite proteins and sauces! There are tons of baked cabbage roll recipes, but I had never considered eating them this way. I quickly headed to the farmers market to grab a head of cabbage and make more of this delicious realization. Honestly, you can make these with ANY filling or sauce your heart desires, but below is what I made, to get you started.
Here's how to make them.
1 head of cabbage
1 lb turkey, beef, chicken, ground
2-3 cups riced cauliflower
Sauce of choice: I made a mix of Primal Kitchen Mayo and Elvio's Chimichurri (which I can highly recommend)
- Start by boiling a large pot of water and submerge the head of cabbage once brought to a rolling boil.
- After about a minute, carefully remove the head of cabbage, and peel back the first leaf if softened. Remove the first leaf, and the second. If the third is soft enough, remove. If not, submerge for another minute, then try to remove another layer or two. Continue this process until you have most of the cabbage leaves removed. (You can also try this method.)
- Set these leaf cups aside to cool.
- In a cast iron skillet or sauté pan, heat some fat of your choice, then add meat and your favorite spices. We love Teeny Tiny's organic blends, Primal Palates mixes, and Spice Caves lineup. You can find our favorites here. Chop meat as it cooks, with a fork, into a crumble.
- Meanwhile, heat up your riced cauliflower in the microwave, or on the stovetop in some ghee, or oil.
- When meat and rice are done cooking, take one cabbage leaf, add a small handful of the riced cauliflower and meat to the center of the "cup", drizzle with your favorite sauce, then roll. I like to fold the bottom side up, then the two sides in, then rolling, like a burrito. You can see a great example here.
- Finish with remaining ingredients and serve.