Stine Troost

Veggie Cabbage Wrap

Broederlijk Delen (BE) had a project on Trendy Cabbage (Hippe Kool) based in Burkina Faso. They helped women producing more food and cabbage in the villages of Burkina Faso. In this way, they are able to sell more food and they can provide better for their family. To address Burkina Faso’s poverty and their food system, Broederlijk Delen held a competition for creative recipes with cabbage. They used cabbage because it is a very popular ingredient in Burkina Faso. We can use their creative cabbage recipes because there is a cabbage surplus. Therefore, we have picked a veggie cabbage recipe to share with you. You can make this as a starter but it is also suitable as a snack. This recipe is made by Joren Maes. 

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Cabbage Wrap by Joren Maes - Source:  http://www.broederlijkdelen.be/nl/hippe-kool-veggie-koolwraps-met-cashew-basilicum-dressing  

Ingredients 

  • 8 big white cabbage leaves
  • 300 gr. tofu
  • 2 carrots, rasped
  • 1 red onion, cut into little pieces 
  • 1 spring-onion
  • 2 garlic cloves
  • 2 teaspoons peanut butter
  • 45 gr. cashew nuts, unroasted
  • 15 gr basil
  • 2 teaspoons citron juice
  • 6 l water
  • 3 tablespoons oil
  • 1 vegetable bouillon stock
  • pepper
  • salt 

Instructions

  1. Place a cooking pan filled with water on the fire with the vegetable bouillon cube. When the water boils, you add the cabbage leaves. They will be done in 10 minutes.  
  2. At the same time, you heat 1 tablespoon of oil at middle-high fire. Fry the red onion in the oil and press the garlic cloves with it. Slice the tofu in little blocks and add these as well with the carrots, the finely chopped spring onion and peanut butter. Let this bake for a few minutes and finish it with pepper and salt. 
  3. Take the cabbage leaves out of the bouillon (you could use the rest for a cabbage soup with the rest of the cabbage). To be able to roll the leaves it is recommended to cut the nerves. You can do this by placing your knife parallel to the leave and trim the nerves, by doing this you remove the pieces that are jutting out.  
  4. Place a soupspoon of the filling in the middle of the leave and fold it like you would do with a normal tortilla. You could use a toothpick to hold it all together. 
  5. Heat up the next tablespoon of oil and bake both sides of the wrap until they are a bit crunchy. 
  6. While the wraps are baking you mix the cashew nuts, the rest of the oil, water and citron juice into a dip, finish this again with pepper and salt.