These cabbage rolls are a great alternative to traditional tortilla wraps! They’re low-carb, vegetarian, and paleo-friendly!
Cabbage rolls were my nemesis in the beginning.
It took me ages to learn how to roll the cabbage properly, so that all the stuffing didn’t all fall out into a heap on my plate, leaving me with a cabbage leaf…
I’m still perfecting the art of cabbage rolling, but looking at it in a glass-half-full-kinda-way, at least the stuffing stays in the roll now. The Lazy Cat Kitchen shares a great step-by-step guide (with pictures) on how to properly roll cabbage leaves.
I started making these coleslaw-stuffed cabbage rolls when I was learning how to make mayonnaise again.
It took me a while to get the mayonnaise right, many weeks in fact. So I had all this broken mayonnaise and nothing to use it in until…. Coleslaw.
The cabbage rolls came about because I didn’t want to waste the tattered and bruised outer leaves of the cabbage. Rather than composting them I thought I’d use them as “tortillas” to make wraps!
A note before we begin: You can fill these cabbage rolls with absolutely anything. I just like using coleslaw because you can get great use out of one cabbage.
Before we get started in learning how to make these coleslaw-stuffed cabbage rolls – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!
Stuffed Coleslaw Cabbage Rolls
Most cabbage roll recipes aren’t low carb as they’re made with rice, but you can rest assured these are.
Now, you may be thinking, cabbage rolls with cabbage stuffing…
Trust me, this coleslaw is packed with flavour and the cabbage wraps have been cooked so they’re soft and delicious.
Don’t knock them till you try them!
- 4 large cabbage leaves
- 1/2 cup mayonnaise
- 4 large pickles, diced
- 1/2 red onion, finely diced
- 1 tbsp fresh parsley, chopped
- 1 tbsp apple cider vinegar or lemon juice
- 1 tbsp Dijon mustard
- 2 cups cabbage, shredded
- 1/2 cup toasted almonds or pecans, roughly chopped
- 2 boiled eggs, roughly chopped
- To cut the cabbage for coleslaw, remove any tattered or bruised outer leaves and place aside. Cut the cabbage into quarters, and then cut out the core. Slice the cabbage quarters into thin shreds. You can hand shred with a knife or use a mandoline or use your food processor with the shredding attachment.
- Add the parsley, egg, almonds, red onion, and pickles to the shredded cabbage and toss to mix.
- Blanch the cabbage leaves in boiling salted water until they are soft and refresh by plunging them into cold water.
- In a separate bowl, mix the mayonnaise, vinegar, and mustard together.
- Pour the mayonnaise mix over the shredded cabbage, then toss well to coat.
- Fill each leaf with the coleslaw mixture, then roll them like spring rolls or burritos.
- Slice the wraps once through the middle and serve with some mayonnaise and mustard.
As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. I am not a doctor. All opinions expressed are my own personal thoughts and feelings of the products mentioned. Check with your doctor or health practitioner if you are uncertain about trying out any of the products, recipes or tips mentioned in this post.
Have you used cabbage to make rolls before? What did you think? Share in the comments below
Lots of love,