Sauteed Cabbage Lavash Wraps

This tortilla wrap is better than most. These vegetarian lavash wraps with sautéed cabbage and cheese make a quick weeknight dinner or lunch. 

– 8 medium tortillas  – 2 tablespoon fresh dill or parsley  – 1 egg yolk – 1 teaspoon cooking oil – ½ cup mozzarella grated – sour cream for serving – 3 cup shredded cabbage – ⅓ cup carrot – 2 tablespoon onion  – 1 ½ tablespoon cooking oil – ¼ cup warm water – 1 tablespoon tomato paste  – ½ teaspoon sugar – salt to taste – black pepper to taste

Ingredient

Direction

Cook olive oil in a skillet on medium. Sauté onion for 2-3 minutes, then carrots for 3 more. 

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Add cabbage and sauté 5 minutes. Make a well, add tomato paste, cook 1 minute. Add salt, pepper, sugar. 

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Adding water, braise on low for 25 minutes, stirring every 5 minutes. Add parsley and sour cream.  

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The filling for 8 tortilla pockets requires 2 cups of sauteed cabbage, so you may have leftovers. 

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Make Lavash Wraps. Add dill or parsley to sauteed cabbage. Fresh herbs add flavour but are optional. 

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Mozzzarella and 3 tablespoons sauteed cabbage on each tortilla. Wrap photo-style and brush egg yolk.

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Cabbage is forgiving, but cook for 15 minutes to soften. White cabbage cooks faster. 

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Add cooking oil to a skillet over medium heat. Let cook for 1-2 minutes per side. Pair with sour cream. 

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Coconut Chocolate Chip Cookies 

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