Walnut Cabbage Cups

March 23rd, 2011 by Erin Gennow
Walnut Cabbage Cups

Walnut Cabbage Cups

Walnut Cabbage Cups

Adapted from Earth Eats

I heard this recipe on an Earth Eats podcast, a great weekly public radio program based in Indiana, which focuses on healthy, local eating.  The recipe is meant to be raw and vegan, but raw didn’t matter to me, so I went ahead and toasted the walnuts.  Earth Eats calls the recipe Walnut Tacos, but to me it is more like a lettuce cup, or in this case, cabbage cup.  It’s a great meat alternative for a taco, but my cabbage overpowered the flavor of the filling a bit.  Maybe I’ll try it in a corn tortilla next time, since I don’t mind my food cooked.

Prep Time: 5-10 minutes

Serves: 4 servings


4 ounces walnuts, toasted (optional)

1 teaspoon garlic powder

2 tablespoons chili powder

2 teaspoons cumin powder

2 tablespoons olive oil

Sea salt and pepper

8 Napa cabbage leaves

Pico de gallo

Fresh cilantro, chopped


Food processor


If toasting your walnuts, place them in a skillet over medium-low heat and toast for about 5 minutes until nutty and fragrant.   Transfer to a plate to cool slightly.

Transfer the cooled walnuts to the bowl of a food processor and add the 1 teaspoon garlic powder, 2 tablespoons fresh chili powder, 2 teaspoons freshly ground cumin, sea salt, freshly ground black pepper, and 2 tablespoons of olive oil.

Pulse the food processor until the mixture is crumbly and resembles taco meat.

Walnut Filling

Walnut Filling

Divide the walnut mixture between the Napa cabbage leaves, top with pico de gallo, and fresh chopped cilantro and serve.

More Walnut Cabbage Cups

More Walnut Cabbage Cups


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