Savoy Cabbage “Breakfast Burrito” with Sweet Potato Noodles

gluten freemeat & poultrypaleo
Savoy Cabbage "Breakfast Burrito" with Sweet Potato Noodles

Savoy Cabbage "Breakfast Burrito" with Sweet Potato Noodles

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! 

Savoy Cabbage "Breakfast Burrito" with Sweet Potato Noodles

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.

Savoy Cabbage "Breakfast Burrito" with Sweet Potato Noodles

Step 2: Smear avocado onto cabbage leaf.

Savoy Cabbage "Breakfast Burrito" with Sweet Potato Noodles

Step 3: Place sweet potato noodles over cabbage leaf.

Savoy Cabbage "Breakfast Burrito" with Sweet Potato Noodles

Step 4: Place egg over sweet potato noodles.

Savoy Cabbage "Breakfast Burrito" with Sweet Potato Noodles

Step 5: Place bacon over egg.

Savoy Cabbage "Breakfast Burrito" with Sweet Potato Noodles

Step 6: Roll like a burrito!

Savoy Cabbage "Breakfast Burrito" with Sweet Potato Noodles

Savoy Cabbage "Breakfast Burrito" with Sweet Potato Noodles

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?

Savoy Cabbage "Breakfast Burrito" with Sweet Potato Noodles

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?

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Savoy Cabbage “Breakfast Burrito” with Sweet Potato Noodles

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2


  • 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.

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Anonymous says:
nikkia77 says:
Hi Ali, These sounds amazing (as usual!) problem is I don't eat meat and can't eat eggs :o( I really struggle with breakfast ideas other than smoothies, I know you are super busy creating all your amazing recipes, but any ideas what I could add instead? I'm rubbish at creating stuff!! Kind Regards Nikki
Nikki - can you eat tofu? You can use a tofu scramble here (a faux scrambled eggs) and toss in some sauteed bell peppers for that crunch! Hope this helps.
nikkia77 says:
Hi Ali, No I cant eat any soy :o( thanks so much for trying to come up with something for me though. Love all your recipes (even to look at the ones I can't have and admire them!!)
Anonymous says:
Chickpea flour scramble
Anonymous says:
What about adding black beans?
Kris says:
I love beans for breakfast. You can use beans in place of the eggs. Nuts might be able to take the place of the crunchy, salty bacon.
Casey says:
These look amazing!!!
I've never tried eating raw cabbage as a wrap before! I'll have to try it!
What an amazing breakfast "burrito"!!! Totally love this, Ali! Can we fast forward to the morning now?
Joanne says:
A pet peeve of mine is definitely trying to use too-small lettuce or kale leaves for wraps! So usually I go with collards or swiss chard, but why have I never thought of cabbage?! Such a great idea!
laurengrier says:
Love this breakfast wrap! Never thought to use cabbage. Brilliant!
Danielle says:
I made these this morning.....delicious!!! Will definitely be making them again! By the way, we're neighbors....I live in Englewood, NJ and work in Newark, NJ. It's so nice to know you're a local legend! I eat local & blog local :) lol. You should consider hosting a local event! That would be so wonderful!
Shante' says:
Oh...You're so brilliant !!! I've used collard wraps but never thought to use cabbage wraps !!!! Definitely going to give this a try. Thanks !!!
Becky says:
I made these this morning and loved them. I had gotten out pork sausage instead of bacon though, but it still turned out great! The family wants to have these again, so YEAH!! Success!! 5 Stars.
sarah says:
Do you have the nutritional information for this recipe
Nope, but you can enter in all the information through to calculate!
Aimee says:
I would have never put all this together for breakfast, but it looks fabulous! Plus I know it would keep me full and happy for a few hours! Definitely going to give it a try!
Kimmee says:
Looks devine! What is the red sauce you put on top?
Kimmee says:
Haha, read it again, sriracha, got it :)
Ali Maffucci says:
Sriracha or ketchup!
Kim says:
Had these for breakfast this morning and they were amazing!!!
Andi C says:
Hello, I made this yesterday. Fantastic idea to use the savoy cabbage. I did find it a little messy to eat but maybe I put it too much filling? Thank you.
Diana Markel says:
These look really good and easy to make, but I don't care for avocado. Do you have any suggestions for a substitute?
linds says:
Thank you for posting this delish recipe! I have used other greens for wraps but was looking for savoy cabbage recipes since I'm growing it in the garden for the first time. IDK if it was because it was garden-fresh or what but the cabbage was so much more tender than other greens i have used before! I am trying to steer away from animal products for health and especially for our poor planet, but i did use one egg - would have been just as good if not better without it; substituted bacon with smoked paprika. I had some baked sweet potatoes in the fridge so just sliced very thin.I'm addicted to curry powder so added a sprinkle. This will be a regular breakfast for me - thanks!
Carly Glazer says:
So happy you enjoyed!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.