Cabbage Wraps With Pinenuts
Zofia
Don't shy away from adding too many spices and herbs, wraps are always spiced up!
People: 1
30 min

Ingredients

0.75 tbsp
Balsamic Vinegar
0.25
Broccoli
60 grams
Cabbage
0.25
Cauliflower
1 tbsp
Olive Oil
5 tbsp
Pinenuts
0.5
Red Onion
25 grams
Sun-Dried Tomato
110 grams
Tofu
30 ml
Tomato Sauce
0.25
Zucchini

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Prep

  1. Peel a few leaves off of your cabbage so they can be used as your wrap.
  2. Wash and cut your broccoli, cauliflower and zucchini so that they all are a similar size.
  3. Slice your tofu into approximately 2x2cm cubes (1"x 1"). Try to ensure all pieces are roughly the same size.
  4. Finely chop your red onion.

Heating Steps

  1. Toast pinenuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  2. Heat olive oil in a pan, add red onion, and fry at a lower temperature for several minutes.
  3. Turn up the heat to medium and add Cauliflower, Tofu and Zucchini to your pan and fry for 5 minutes, stirring occasionally.Finally, add Broccoli and fry for 10 extra minutes.
  4. Lower the heat, add canned tomatoes to your pan and mix.

Finishing Touches

  1. Add your heated ingredients to the wrap.
  2. Mix balsamic vinegar together in a bowl with salt and pepper, then drizzle on top of your wrap.
  3. Add Pinenuts and Sun-Dried Tomato on top.