Salted Cabbage ‘Tortillas’
One of the things I love about eating (mostly) Low Carb, is how the constraint actually sparks creativity in my cooking. It’s so fun to find new ways to replace our standard grain based ingredients with just as delicious (and in this case even MORE delicious) vegetables. I have been using raw cabbage leaves as […] The post Salted Cabbage ‘Tortillas’ appeared first on Stonesoup.
One of the things I love about eating (mostly) Low Carb, is how the constraint actually sparks creativity in my cooking.
It’s so fun to find new ways to replace our standard grain based ingredients with just as delicious (and in this case even MORE delicious) vegetables.
I have been using raw cabbage leaves as an alternative to tortillas for years now. But it wasn’t until recently that I had the stroke of genius (if I do say so myself) to give the cabbage some TLC.
The first iteration was salting the cabbage which involves just sprinkling the leaves with fine salt and letting them sit while I prepare the rest of the meal. This brings out the flavour AND softens the leaves so they’re easier to wrap around your favourite taco filling.
My latest trick is popping the salted leaves in the oven for 2-3 minutes. This warms and further softens the leaves but not enough that they completely lose their bite.
Talk about a winner. I’d take these over corn or wheat based tortillas any (and every) day of the week :)
Salted Cabbage Tortillas
- 500 g cabbage 1/2 small or 1/4 large cabbage
- pinch fine salt
- Turn your oven to 200C (400F).
- Trim cabbage to remove 2-3 outer leaves. Chop your cabbage in half so you have 2 wedges. Chop on the diagonal of the centre part to remove the tough core of the cabbage. Discard the core.
- Separate the cabbage into individual leaves, placing them on a large flat oven tray as you go.
- Sprinkle salt over the cabbage and pop in the oven for 2-3 minutes. Or until the cabbage is warm and just starting to wilt and soften to your liking. Serve warm or at room temperature.
NET CARBS: 9g/serve
Variations & Substitutions Cabbage Tortillas
different vegetables – any cabbage will work. You could also do something similar with kale or collard greens or chard (silverbeet) or rainbow chard. The chard won’t need very long to cook.
Low FODMAP – use red, white or chinese cabbage but not savoy (napa) cabbage. And only serve 75g (3oz) cabbage per person.
more fancy / for entertaining – serve with fresh herbs like mint, coriander (cilantro), parsley or tarragon for colour.
more substantial – try these low carb Zucchini Tortillas instead.
Ideas to use your ‘Tortillas’
Any where you’d normally serve flat bread or tortillas.
- Mexican Omelette with Smashed Avo
- Smoky Mexican Sausages
- Fish Tacos with Easy Coriander Hot Sauce
- Quick Beef Tacos
- Quick Taco Bowls with Lime & Cashew Sauce
- Taco Tuesday Bowls
- Smoky Cauliflower Taco Bowls
Problem Solving Guide
bland – Add more flavoursome accompaniments.
hard to eat – next time cook them slightly longer. Also if the cabbage has large tough veins in some pieces you may like to cut these out and discard them.
You can but I prefer them when freshly made. Just cook as per the recipe. Leftovers will keep in the fridge for up to 1 week. Don’t freeze. To serve, allow to come back to room temperature or pop back in the oven for another few minutes.
More Recipes Like Cabbage Tortillas
- Zucchini Tortillas (Low Carb)
- Everyone Happy Nachos (Low Carb Nachos)
Have fun in the kitchen!
The post Salted Cabbage ‘Tortillas’ appeared first on Stonesoup.