Warmed, deliciously smeared with honey mustard, filled with the goodness of caramelized cabbage and topped with dill, these crispy tortillas are a vegetarian’s dream! They’re also something even meat lovers will enjoy. Let’s continue our Cooking Green Goodness countdown and get one step closer to completing our green food mission.
Sturdy, abundant, inexpensive and so widely cultivated, cabbage is a longstanding dietary staple throughout the world. It also stores so well that it is available throughout the year.
You should also know that there are three major types of cabbage: green, red, and Savoy. The color of green cabbage ranges from pale to dark green. Both green and red cabbage have smooth-textured leaves. Red cabbage has leaves that are either crimson or purple with white veins running through it. The leaves of Savoy cabbage are more ruffled and yellowish-green in color. Red and green cabbage have a more defined taste and crunchy texture as compared to Savoy cabbage’s more delicate nature. Bok choy as well as Chinese (Napa) cabbage are other varieties of cabbage available.
Enjoy these crispy tortillas with sour cream – you can even kick things up a notch and add minced jalapeno to it. Most importantly, be sure to relax and HAVE FUN in the kitchen cooking this recipe. I love this method of cooking cabbage and so will you. Let’s get started!
5 tablespoons extra virgin olive oil
12 cups green cabbage, coarsely chopped
1 cup onion, chopped
8 thin, large flour tortillas
2 tablespoons honey
2 tablespoons fresh lemon juice
1 teaspoon coarse sea salt, plus more to taste
Ground black pepper, use as delired
6 – 8 tablespoons whole honey mustard
¼ cup dill, finely chopped
½ cup dry bread crumbs (optional)
Sour cream, use as desired
Preparation time: 10 minutes
Cook time: 25 – 30 minutes
Heat 3 tablespoons of the oil in a large deep skillet over medium heat. Test the oil to make sure it’s hot enough to sizzle a piece of cabbage. Add the cabbage and onion. Cook covered for 10 minutes. Uncover and cook over medium – low heat, stirring until the cabbage is reduced in volume by half and has turned a light golden colour, 10 to 15 minutes.
Add the honey, lemon juice, salt and pepper to the cabbage. Stir to blend. Taste and add more salt and pepper as needed. Continue cooking for 3 – 5 minutes, stirring occasionally.
Meanwhile, preheat the oven to 350°F. Warm the tortillas in the oven for about 2 minutes.
Add 1 tablespoon of the mustard of each warmed tortilla. Spoon the cabbage in the centre, dividing evenly. Top each with a light tablespoon of dill. Fold the top and bottom sections of the tortillas so that the two opposite rounded sides slightly overlap on top of the cabbage, then fold in the left and right sides in the same manner.
Turn seam sides down and let stand until ready to cook.
In a large skillet, heat the remaining 2 tablespoons or oil over medium to low heat. If using the bread crumbs (this step is optional), spread them on a plate, brush the surface of the tortillas slightly with some of the oil and gently turn the tortilla in the bread crumbs until lightly coated.
Place the tortillas seam side down in the hot oil and cook until lightly browned, about 2 minutes. Turn with a wide spatula, and lightly brown the other side. Serve warm with sour cream.
Note that the cabbage should be golden brown in colour when you’ve finished cooking it. There should also be little to no water in the skillet.
See more: Cooking Green Goodness