Ingredients (Serves 4–6)
For the Wraps:
1 large head of cabbage (preferably savoy or green)
1 lb (450 g) ground beef, lamb, or turkey
1 cup cooked rice (white or brown)
1/2 cup diced onion
1/2 cup diced bell pepper
2 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon chili flakes (optional)
Salt and black pepper to taste
For the Sauce:
1/4 cup olive oil
2 tablespoons soy sauce
1 tablespoon lemon juice 🍋
1 teaspoon honey
1 teaspoon Dijon mustard
For Garnish:
Fresh parsley, chopped 🌿
Lemon wedges
Instructions
Prepare the Cabbage Leaves:
Carefully peel large, intact leaves from the cabbage head. Blanch the leaves in boiling water for 2–3 minutes to soften, then drain and let cool.
Prepare the Filling:
In a skillet over medium heat, sauté the onion, bell pepper, and garlic until softened.
Add the ground meat, breaking it apart as it cooks. Stir in cooked rice, smoked paprika, cumin, chili flakes (if using), salt, and pepper. Cook for another 5 minutes and let cool slightly.
Stuff and Wrap the Cabbage:
Place a scoop of the filling in the center of each cabbage leaf. Fold the sides inward, then roll tightly into a wrap. Secure with toothpicks if necessary.
Prepare the Sauce:
In a small bowl, whisk together olive oil, soy sauce, lemon juice, honey, and Dijon mustard.
Preheat the Grill:
Heat the grill to medium and lightly oil the grates.
Grill the Cabbage Wraps:
Brush the wraps with the sauce and place them on the grill. Cook for 5–7 minutes per side, brushing with more sauce as they cook, until slightly charred and heated through.
Serve:
Transfer the wraps to a platter, garnish with fresh parsley, and serve with lemon wedges.
Tips for the Best Wraps
Use sturdy cabbage leaves that won’t tear when rolling.
For a vegetarian version, replace the meat with lentils or crumbled tofu.
Brush with extra sauce during grilling for added flavor and caramelization.
Serving Suggestions
Serve these wraps with a side of grilled vegetables, a tangy yogurt dip, or a fresh cucumber salad for a complete meal.
