Trying to cut back on carbs? This recipe uses cabbage leaves as taco shells and stuffs it with tons of fresh veggies. Low on the carbs but still full of flavor, try this recipe out and let us know what you think!
Veggie Stuffed Cabbage Tacos
1 large head savoy cabbage
Protein of your choice (we like sautéed tofu)
1 jar hoisin sauce
1 seedless cucumber
1 bunch scallions
1 bunch cilantro
2 large carrots
1 green pepper
1 large avocado, sliced
garnish: lime wedges, sesame seeds, chili flakes
On the stove, set a large pot of salted water on to boil. Carefully peel individual cabbage leaves from the head of cabbage until you have about 12 “cups” of varying sizes. Drop the cabbage leaves into the boiling water and blanch for about 1 1/2 minutes. In the meantime, fill a large pot of water with ice water, then plunge the cabbage leaves into the ice water to stop the cooking. When completely cool, wrap gently in towels to dry while you prep the filling. In a jar, place 3/4 cup hoisin sauce, squeeze the juice of 1 lime, then add 1/4 cup hot water. Shake firmly until combined. Place the protein in a bowl, add half the hoisin mixture, and stir to combine. Use a spiralizer to make cucumber noodles, or use a knife to cut into little sticks. Cut carrots into skinny little sticks, then use a sharp knife to slice the scallions lengthwise into long ribbons. Chop the cilantro. Put all the toppings, including chili and avocado, into individual bowls, then place on a tray with the cabbage leaves and let everyone build their own “tacos.” Serve with additional hoisin sauce and garnishes
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.