After scouring the shelves for the first new vegetable seedlings at Lowe's this weekend -- cauliflower, butter lettuce, cabbage, broccoli, so many different things all set to grow now -- we decided to ditch the fall garden plan for a minute and go make some leafy wraps at home for dinner. (Looking at all the perfect pictures of hefty cabbage stapled to the front of the plant trays must have triggered a little craving!)
Somehow, in the midst of all the excitement, we forgot to buy the typical restaurant-wrap iceberg lettuce at the store, so the dense curly cabbage we did pick up ended up being a surprisingly good, nutritious sub for it.
Asian Cabbage Wraps
Roughly chop up one carrot, one bell pepper, half a head of napa cabbage, a shallot, one clove of garlic, and a 1/4-inch slice of ginger. Put all of this in the food processor and pulse until very finely chopped.
Cube a block of firm tofu into a small dice. Cook it in a saucepan on medium-high until crispy in a mix of olive oil and sesame oil. Set aside. Add those chopped veggies to the oil. Once they're heated through -- just a few minutes -- add a squeeze of Braggs or soy sauce, mirin, and sriracha. Allow some liquid to evaporate. Mix the veg with the tofu. Add 3 chopped scallions and 1/2 cup chopped peanuts to the mixture. Serve in chilled cabbage-leaf cups.