Oh hi. I have been eating different parts of the chicken all week. This is super exciting news for me because all I usually eat are chicken thighs. I decided to get a little crazy at Sprouts the other night though. I bought spicy chicken sausage. Well, I bought a lot of sausage. I used it for breakfast every morning with eggs, and this afternoon I decided to extend my creativity furthermore.
I give you: Spicy Chicken Sausage Cabbage Wraps. Of course I was going to make lettuce wraps and wasn’t planning to think outside of that circle, but I didn’t have any lettuce. And I’m thankful for this. I also had a ton of vegetables in my refrigerator. So, I started washing, chopping, sauteing and bumping into things. Literally. I’m going to keep this post short, why? Well because I normally do not. The cauliflower mash was the perfect topping/condiment to the cabbage wraps. If it looks and tastes as delicious as mayonnaise, IT’S NOT ALWAYS MAYONNAISE 🙂 boy, do I love tricking my brain.
You can make them big or small, since the head of cabbage has various size wraps. You can create them into bite-sized wraps or full on burrito-looking wraps. Your choice. They are just as delicious either way.
Spicy Chicken Sausage Cabbage Wraps
- 1 small cabbage separated into sections (for wrapping)
- 1 1/2 pounds spicy chicken sausage
- 1 red pepper diced
- 1 small yellow onion diced
- 1 large zucchini diced
- 2 bunch of scallions
- 2 tablespoons ghee separated
- 1 tablespoon canned coconut milk or organic heavy cream
- 1/2 teaspoon sea salt
- cauliflower mash for topping
- Wash and pat dry the head of cabbage and separate it into wrappable sections.
- Place 1 of the tablespoons of ghee into a hot high-rimmed saute pan. Saute onion in the butter until translucent. Then, add in the red pepper and zucchini and stir fry for 5-7 minutes until everything is soft.
- Lower the heat to medium and add in the spicy chicken sausage. Cook until the meat is brown and cooked through, then remove from heat.
- Prepare the cauliflower mash (I will post a recipe page and photos later, once my camera is fully charged and operable.)
- Wash the head of cauliflower and pat dry. Remove the stem, and cut the cauliflower into florets. Steam the florets until soft and tender. Add the florets to a high speed blender with the heavy cream, sea salt and the other tablespoon of ghee. Blend on high until pureed thoroughly.
- Transfer the prepared meat/vegetables into the cabbage rounds and dollop a tablespoon of cauli mash on each wrap. Voila! Feel free to sprinkle some scallions over the top for some added crunch.
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.