We've officially switched into fall foods mode. You know this has happened in your neck of the woods when you decide to purchase a summer piece of produce, bring it home and have your expectations stomped upon. Complete crushed. Because it's now fall and tomatoes are a no-no unless you like the taste of bland wet cardboard. So I've relented. My grocery list is different. And I bought cabbage.
I actually love cabbage, but only in certain ways. After really maxing out my vinegar coleslaw intake, I still had cabbage. This was my solution. I took the large outer leaves and used them as a steamed wrapper for an asian filling with sesame dressing the husband whipped up (Crack. Absolute crack.). Toss the crack sause with with veggies and quinoa, eat and repeat.
Sesame Quinoa Steamed Cabbage Rolls
Every cabbage is "different", but this recipe made 5 full wraps
- 2 Tablespoon soy sauce
- 2 Tablespoon apple cider vinegar
- 1 teaspoon sesame oil
- 1 Tablespoon brown sugar
- half orange and zest
- cracked pepper
- 1 teaspoon grated ginger
Put it all together!
- Cabbage- large outer leaves
- 2 C Quinoa, cooked
- 2 shredded carrots
- 1/2 C slivered green beans
Whisk dressing ingredients together. Take large cabbage leaves and wash. Use a small knife to remove the thick stem. Toss quinoa, carrots, green beans and dressing in a bowl to disperse ingredients. Place filling in a cabbage leaf and roll by tucking in left and right sides of the leaf as you tightly wrap. The amount of filling you use will depend on the size of your leaf, but our batch made 5 wraps. Place seam side down in a steamer (This could be a colander over boiling water. Do what you gotta do.) and steam for 5 minutes.
This is a great recipe for protein and fiber. It really, really fills you up. And cabbage is also a source of vitamin C, which we know, the skin loves.
Love cabbage or hate it? How do you make it?
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.