These wraps are a delicious, easy and healthy appetizer!
- Bring large pot of water to boil and place whole cabbage in the pot. Cover and let simmer for about 10 minutes or until outer leaves easily come off. After 10 minutes, use a pair of tongs to remove as many of the softened cabbage leaves as you can until they start to show resistance. Place leaves aside and let the rest of the cabbage continue to simmer for another 10 minutes. Continue until you have desired number of leaves.
- While cabbage is boiling, cook red quinoa according to directions on the box. Once quinoa is close to being ready, place olive oil and shallots on small pan on medium to high heat and let simmer until shallots become translucent, about 5 minutes. When quinoa is finished cooking, mix in shallots and olive oil.
- Place wraps on plate or cutting board and fill with a few crumbles of goat cheese, about 2 teaspoonfuls, and a spoonful of quinoa. Starting from the bottom, roll cabbage into small wrap.
- In a small bowl, mix together agave or honey and balsamic vinegar and drizzle on top of wrap.
1 cabbage leaf can be split down the middle to form two wraps.
Filling should be placed closer to the bottom of the wrap for easier rolling.
You could drizzle the balsamic vinegar seasoning on top of filling, if you prefer.
This recipe for red cabbage wraps stuffed with quinoa and goat cheese received and honorable mention in our contest. You can see other pictures and discover Mardi and her recipes on the blog Sprout & Pea.