Cabbage leaf wraps are great for the whole family! We love them – everyone can make their own wrap – with various dips, delicious patties and lots of chopped vegetables.

Wraps originally come from Mexican cuisine and are traditionally rolled with a corn tortilla. Our raw variant are wrapped with cabbage leaves.

CABBAGE LEAF WRAPS

INGREDIENTS

for 4 wraps

• 4 big cabbage leaves (red, white or pointed)
• 2 carrots
• ½ cabbage
• ½ cucumber
• 1 avocado
• 8 cocktail tomatoes
• ½ head of  lettuce
• Further possible ingredients: mushrooms, celery, sprouts, zucchini, etc.
• Raw Vegan Patties

DIPS

TAHINI SAUCE

• ½ cup tahini
• ½ lemon
• ¼ water
• 1 clove garlic
• 1 Medjool date
• Pinch of salt, freshly ground pepper

Sweet & Spicy Chutney

PREPARATION

1. Carefully detach cabbage leaves from the head and cut away the thick lower part of the stalk.
2. Finely grate carrots and cabbage, slice cucumber, avocado and tomatoes and tear lettuce into small pieces.
3. For the tahini sauce, blend all ingredients until creamy.
4. Arrange all ingredients on the cabbage leaves decoratively.

Cover each cabbage leaf with the desired ingredients and top with tahini dip.

Fold the edges together and roll it up from the left and right. Over time you’ll get a feel for the right amount.

These wraps are wrapped in sugarloaf lettuce leaves. Romaine lettuce also works well.

If a member of the family finds these cabbage leaf wraps too crunchy, you can just use corn tortillas — that way everyone will be happy!

You can find more wrap ideas HERE.

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