Spicy Red Cabbage and Potatoes Wraps

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2

mins read

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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!

Jump to Recipe
2 spicy red cabbage and potatoes wraps on top of each other with more wraps in the back.

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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

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

  1. Dice the potatoes into small cubes. Finely chop the onion and garlic. Chop the tomatoes. Thinly slice the red cabbage.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add a splash of lemon juice, and adjust salt.
  7. Let it cool slightly and fill the wraps.

Notes

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