Thai Cabbage Wraps

Author Becky's Mindful Kitchen


  • 2 c cabbage (about 1/2 medium cabbage, I used purple cabbage but it can be any type)
  • 1 lb ground pork
  • 3 T grated fresh ginger
  • 2 cloves garlic
  • 1 lime, zested and juiced
  • 2 T Harvest Honey Ginger Balsamic or rice vinegar
  • 1.5 T Harvest Persian Lime Olive Oil
  • 1/2 c fresh basil
  • 2 T Harvest Toasted Sesame Oil
  • Sea Salt to taste

Carrot and Cabbage Salad

  • 1/2 medium cabbage, shredded
  • 2 c carrots, shredded


  • 1/4 c Harvest Honey Ginger Balsamic
  • 2 T Harvest Persian Lime Olive Oil
  • 2 T Soy Sauce
  • 2 T Harvest Toasted Sesame Oil
  • 2 tsp red pepper flakes
  • 1 tsp tapioca or corn starch

Cabbage leaves to use to wrap, I used about 10. It's up to you how much filling you want in each wrap


    Wrap Filling

    • In a food processor, shred cabbage.  Remove cabbage.  Add pork and all other ingredients and process until well combined.  Add in cabbage and pulse a few times.  Heat olive oil in a pan and cook a small amount of the mixture to check your salt and flavor level and adjust accordingly.  Cook remaining amount of mixture until pork is cooked through.  Set aside. 
      In a small sauce pan, mix together the ingredients of the sauce except for the starch.  Do not heat yet.  
      In a medium bowl combine grated carrots and cabbage and pour some of the sauce over the veggies and mix well.  Salt if necessary. Set aside. 
      Warm the remaining sauce up and add in starch.  This will be your dipping sauce. If you want more sauce, simply make another batch and add in another tsp of starch.   Add more starch for a thicker sauce. 
      Lay cabbage leaves out on a platter and fill each one with the pork mixture and carrot/cabbage salad.  Pour thickened sauce into a small bowl and enjoy! 
      The pork mixture also tastes fantastic with scrambled eggs if you want to make breakfast wraps.  
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