A big fan of lettuce wraps, I decided to give cabbage a try. I figured that since cabbage leaves are bigger than bibb lettuce or romaine, they’d hold up better and be able to fit more food per “leaf” or “wrap.”
Boy, was I right. Savoy cabbage is the new lettuce wrap!
What’s great about savoy cabbage is that it’s very sturdy. When you roll up the contents of your “wrap” or here, “burrito,” you don’t have to worry about the cabbage breaking and the contents leaking out.
The trick is to slice the bottom of the cabbage off and when you carefully remove each leaf, slice off the bottom of each leaf that connects it to the rest of the cabbage. By doing that, the leaf won’t break when you remove it from the head.
Once you have the cabbage leafs separated, you have two options:
1. Use them raw.
2. Blanch them to soften.
In this recipe, I used them raw. However, I also tried with blanching and it definitely makes the wrap easier to, well, wrap. However, I like the crunchiness of the raw cabbage better. Therefore, this recipe doesn’t using blanching as a method – but try it out, if you don’t like the taste of raw cabbage.
Once you have your cabbage leaf ready, it’s time to assemble. I don’t post enough ways to use spiralized veggies at breakfast, so today, I’m giving you a Paleo dream: bacon, egg and avocado!
Step 1: Lay down cabbage leaf.
Step 2: Smear avocado onto cabbage leaf.
Step 3: Place sweet potato noodles over cabbage leaf.
Step 4: Place egg over sweet potato noodles.
Step 5: Place bacon over egg.
Step 6: Roll like a burrito!
In the end, I drizzled sriracha over it, but that’s completely optional – feel free to use your favorite hot sauce or even add a little ketchup inside the wrap. Like all burritos, it can get a little messy, so prepare for that.
These breakfast “burritos” are easy to make in big batches – each head of savoy cabbage can make upwards of 6-10 wraps! Did I hear someone say brunch?
The flavor and consistency of the sweet potato noodles puts these over the edge. The sweetness of the potato, the saltiness of the bacon and the creamy-crunchy contrast with the avocado is a dream.
If you’re reading this at breakfast time, put down your boring oatmeal and go whip this up!
Have you ever tried cabbage wraps? What do you think?
- 2 cabbage savoy leafs
- 1 avocado, insides cubed
- salt and pepper, to taste
- 4 pieces of bacon
- 1 sweet potato, peeled, Blade C
- 4 eggs, beaten
- Rinse your cabbage leaves and pat dry. Set aside, on a plate.
- Place your avocado into a bowl, mash and season with salt and pepper. Spread this over the center of each cabbage leaf.
- Place a large skillet over medium heat and add in the bacon. Let cook until to your crispy preference and set aside on a paper-towel lined plate. Remove half of the oil left behind from the bacon and add in your sweet potato noodles. Cook the noodles, tossing occasionally, for 5-8 minutes or until they wilt. Once done, place onto the cabbage leaves, over the avocado.
- Next, place the eggs into the same skillet and scramble. Once scrambled, place over the sweet potato noodles.
- Top the eggs with two pieces of bacon per wrap. Then, roll like a burrito and enjoy.