Taco-Inspired Cabbage Wraps

Grain-free, plant-based wraps with homemade coleslaw and walnut-cauliflower 'beef.'

The Story Behind the Dish

I hope you had a great Thanksgiving! Today I’m excited to share a recipe for taco-inspired cabbage wraps. These tacos include Tuesday’s cruciferous coleslaw, using it as a topping that adds flavor, texture, and of course more cruciferous vegetables! Cruciferous vegetables are known for their sulforaphane content, a compound linked to many health benefits, including reducing inflammation.

I started making cabbage wraps while following Dr. Goldner’s Autoimmune Protocol as a simple way to add more raw cruciferous vegetables to my meals. Their versatility quickly won me over. Cabbage leaves are perfect for holding salads or other flavorful fillings. Over time, I also began using other raw wraps like romaine lettuce, collard greens, and thinly sliced jícama.

These taco-inspired cabbage wraps take it a step further with a hearty, homemade plant-based walnut-cauliflower ground ‘beef’ that’s also featured in my plant-based bolognese and Turkish-inspired moussaka recipes. It’s flavorful and pairs perfectly with the tangy crunch of the coleslaw. Together, they create a vibrant, satisfying dish that’s as fun to eat as it is nourishing.

Recipe Overview

Prep Time: 20 minutes (plus 1 hour for soaking walnuts)

Cooking Time: 30-35 minutes

Yields: 6 servings

Ingredients

• 5 cups plant-based coleslaw

• 12 leaves red cabbage

• 2 cups homemade plant-based ground "beef” (recipe makes about 6 cups; can be halved)

  • 1 large head cauliflower

  • 2 cups walnuts, soaked in warm water (or substitute with 1 cup cooked lentils for a nut-free option)

  • 1 large yellow onion, diced

  • 4 garlic cloves, minced

  • 1 can tomato paste (6 oz)

  • Salt and pepper to taste

  • 2 tablespoons olive oil, for sautéing

• 1 medium red onion, diced

• 1 tablespoon tamari

• 1 cup veggie broth or water (add as needed)

• Homemade taco spice blend:

  • 2 teaspoons smoked paprika

  • 2 teaspoons ground cumin

  • 2 teaspoons ground red chili powder (adjust to taste)

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon dried oregano

• 1 avocado, sliced, or ½ cup guacamole

• Optional garnishes: Fresh cilantro (a handful, chopped), salsa, green onions, lime wedges for serving

Directions

Walnut-Cauliflower Ground ‘Beef’

To make the walnut-cauliflower ground ‘beef’, soak the walnuts in warm water for at least an hour to soften. Pulse cauliflower florets in a food processor until they resemble rice, and pulse the walnuts until coarsely ground (but not a paste). Combine both in a bowl.

In a large pot, heat some olive oil over medium heat and sauté diced onion with a pinch of salt until softened and slightly caramelized, about 10 minutes. Add minced garlic and cook for 2 minutes, then stir in tomato paste and cook for 8 minutes. Add the cauliflower and walnut mixture, a splash of vegetable broth, and cook covered until the cauliflower is tender and the walnuts are soft. Season with salt and pepper, and it’s ready to use in recipes as a plant-based ground meat substitute!

Tacos

To make the tacos, start by mixing smoked paprika, cumin, chili powder, garlic powder, onion powder, and dried oregano for the spice blend. Heat a skillet over medium heat with a little oil, then sauté diced red onion until softened. Add about two cups of the plant-based ground beef, sprinkle in the spice blend to taste, and mix well. Stir in tamari and a splash of water or vegetable broth if needed to keep the mixture moist. Cook until heated through, then set aside.

For assembly, use cabbage leaves as your base. If you haven’t already, whip up a batch of plant-based coleslaw. Spoon the spiced plant-based beef onto each leaf, then add the vegan coleslaw, avocado slices or guacamole. For optional garnishes add salsa, cilantro, and green onions. Serve with lime wedges for a bright finish. Enjoy!

Nutrition Overview

The nutritional values below are estimated using Cronometer and represent one serving.

Calories: 469

Protein: 7g

Carbs: 21g

Fiber: 9g

Net Carbs: 12g

Fat: 42g

Thank you for being here and for letting me share my recipes with you. It means so much to me. I hope you have a great weekend!

Take care,

Rebecca