“C-Sharp” Baby-Bella Cabbage Wraps

A taco-esque cousin to the “A-Sharp” Salad, where the C is for CALABACITA SQUASH. Or cousa squash, or any yellow and green courgette variety most accessible to you! In ALL cases, it’s tangy, sharp, peppery, sweet, and refreshing!

Ingredients:

  • 2 cups baby portobello mushrooms
  • 2 cups calabacita squash (can substitute with cousa squash, yellow squash, zucchini, or any other yellow and green speckled summer squash variety!)
  • 1 cup yellow bell pepper
  • 1/2 cup red onion
  • 1/4 cup chopped dry-packaged sun-dried tomatoes
  • 2 Tbsp raw garlic cloves (about 6 large cloves, or 1 small bulb’s worth)
  • 3 Tbsp olive oil
  • 3 Tbsp red wine vinegar
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 2 tsp black pepper
  • 1/2 tsp salt
  • 4 whole, intact napa cabbage leaves
  • Optional: fresh cilantro and avocado wedges to taste

Inactive prep time: 30 minutes to 3 hours
Active prep time: 30 minutes
Yields: 2-4 servings

  1. Prepare sauté ingredients: thinly slice the mushrooms, calabacita squash, and yellow bell pepper. Dice the red onion, sun-dried tomatoes, and garlic cloves.
  2. Toss all cut ingredients together in a large mixing bowl; add the olive oil, red wine vinegar, garlic powder, onion powder, pepper, and salt, and toss once more to evenly coat. Cover the mixture with plastic wrap and marinate in refrigerator for a minimum of 30 minutes to 3 hours.
  3. In a large skillet or wok, sauté the veggie mixture on medium-high heat for 10 minutes until squash is soft and pierceable with a fork. (Tip: add 2 Tbsp of water to the pan if ingredients begin to char to prevent carcinogens.)
  4. Spoon about 1/2 cup of the sauté in the middle of a fresh cabbage leaf, optionally topping with fresh cilantro and avocado to taste. Wrap it up (**See my notes below!) and enjoy!

Yasmine’s notes:

Here’s a handy step-by-step guide to wrapping up and eating your cabbage wrap!

Step 1: fold the broad end over the middle of the sauté mix.

Step 2: pull the stem-side and fold over the first fold of the cabbage leaf.

Step 3: take the loose edge of the left or right side of the cabbage leaf and fold it over, leaving the opposite side open.

Step 4: Wrap a napkin or paper towel underneath the closed side of the cabbage wrap, and then eat and enjoy!


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