Spicy Red Cabbage and Potatoes Wraps
·
2
mins read
·
Updated on
February 3, 2025
The short answer
The crunchiness of red cabbage in a comforting wrap make this a perfect winter meal. It's simple too make, and I like to make them a bit spicy, but that's up to you!
![2 spicy red cabbage and potatoes wraps on top of each other with more wraps in the back.](https://cdn.prod.website-files.com/65940f876eac1570ba79cab2/67a0e57d781aecb06c8240a6_Potatoes%20and%20Cabbage%20Wraps-main.webp)
It's winter, and I'm experimenting with cabbage. I try to eat more seasonal foods, and red cabbage is a key ingredient this time of year. That's also why I use canned tomatoes, they're preserved right after being picked at peak season, unlike fresh tomatoes.
The Recipe
Spicy Red Cabbage and Potatoes Wraps
A red cabbage and potato wrap with TVP for extra protein. This filling is simple, tasty, and perfect for wraps. The red cabbage adds crunch, while the slow-cooked tomato sauce brings a deep umami flavor.
![2 red cabbage and potatoes wraps on top of each other with more wraps in the back](https://cdn.prod.website-files.com/65940f876eac1570ba79cab2/67a0e4d21522d1b7ff78b3d0_Potatoes%20and%20Cabbage%20Wraps-recipe.webp)
Prep time
10
mins
Cooking Time
25
mins
Servings
2
people
Ingredients
- 80 g TVP (textured vegetable protein)
- 2 medium potatoes
- 1 onion
- 2 garlic cloves
- 1 bay leaf
- 1 teaspoon cumin
- 1 teaspoon ginger
- ½ teaspoon chili powder
- 1 teaspoon turmeric
- 2 tomatoes
- Lemon juice
- Half a red cabbage
- Vegetable broth (adjust as needed)
- Olive oil
- Salt, to taste
- Wraps
Instructions
- Dice the potatoes into small cubes. Finely chop the onion and garlic. Chop the tomatoes. Thinly slice the red cabbage.
- Heat 1 tablespoon of olive oil in a pan over medium heat. Add the chopped onion and sauté until translucent. Then add the garlic for 1 more minutes.
- Add the bay leaf, cumin, ginger, chili powder, turmeric, and chopped tomatoes. Stir well and cook for 5–7 minutes until the tomatoes break down.
- Add the diced potatoes and salt. Stir to coat them in the spices. Pour in vegetable broth to cover, cover and let simmer for 10 minutes.
- Stir in the sliced red cabbage and TVP. Add more vegetable broth if needed to create a thick, saucy texture. Let it simmer until the potatoes are fork-tender, about 20 more minutes.
- Add a splash of lemon juice, and adjust salt.
- Let it cool slightly and fill the wraps.