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