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  Thanks to Susan from Rhubarb and Cod for this scrumptious recipe for Cider-Braised Cabbage: Here’s what she has to say about it.

It may not look it, but the cabbage is incredibly versatile. And to prove it, we’ve teamed up with Rhubarb & Cod to bring you four recipes that make use of the same head of cabbage. So, let’s kick things off with these Firecracker Cauliflower Cabbage Wraps!

Unlike cabbage rolls, these spicy wraps feature cabbage leaves that are flexible enough to roll and crisp enough to refresh. Tucked into these lightly steamed leaves are panko-coated nuggets of spicy Asian-inspired cauliflower dressed up with fresh cilantro and toasted sesame seeds. The best part of this recipe? You don’t have to keep rolling until the cabbage is gone.

This recipe only makes use of the large outer leaves of the cabbage. And while you do have to plunge the cabbage into boiling water momentarily, its dip is so brief that the interior leaves retain they’re crunchiness. Leaving you with a nearly full head of cabbage to transform into a Tangy Granny Smith Slaw or Cider Braised Cabbage or even a quartet of Grilled Wedge Salads.

Serves 4


Firecracker Cauliflower Wraps
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  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/4 tsp ground coriander
  • 1 cup + 2 tbsp water, divided
  • Juice of 2 limes, divided
  • 1 tsp red curry paste
  • 1 head cauliflower, cut into florets
  • 2 cup panko bread crumbs
  • 1 head of green cabbage
  • 2 tsp cornstarch
  • 1 tbsp canola oil
  • 2 cloves garlic, minced
  • 1/4 cup soy sauce
  • 2 tbsp Sambal oelek
  • 1 tbsp honey
  • Fresh cilantro for sprinkling
  • Sesame seeds for sprinkling


  1. Preheat the oven to 425°F.
  2. In a small bowl whisk to combine the flour, salt, and ground coriander. Set aside. In a separate bowl, whisk to combine 1 cup of the water, the juice of 1 of the limes, and the red curry paste. Slowly pour the wet ingredients into the dry, whisking constantly until a thin paste forms.
  3. Place the cauliflower in a bowl and pour the red curry mixture over top. Toss to coat the cauliflower and set aside.
  4. Pour the panko bread crumbs into a shallow bowl. Take the florets and roll them in the breadcrumbs before depositing them on a baking sheet lined with parchment paper. Repeat until all the florets are breaded.
  5. Transfer the baking sheet to the oven and bake the cauliflower for 15 minutes or until golden brown.
  6. While the cauliflower is cooking, bring a large pot of water to a boil. Place the cabbage in the water and keep it there for 45 seconds. Transfer the cabbage to an ice bath. Remove the cabbage from the ice bath once cool enough to handle.
  7. Pat the cabbage dry and peel off four of the large outer leaves. They should come off easily. Take care to ensure they are intact. Set
  8. the leaves aside.
  9. In a small bowl whisk to combine the remaining water and the cornstarch. Set aside.
  10. Heat the oil in a small skillet over medium heat until shimmering. Add the garlic and sauté until fragrant, about 2 minutes. Add the soy sauce, sambal oelek, and honey to the skillet and stir to combine. Bring the mixture to a simmer. Slowly pour in the cornstarch mixture, stirring
  11. constantly. Cook until the sauce is thick enough to readily coat the back of a spoon.
  12. Once the cauliflower is golden, place it in a large bowl and pour the sauce over top. Toss to coat.
  13. Remove the tough stalk from the centre of each cabbage leaf. Form the cabbage leaf into a sort of cup by folding the edges on top of one another. Place 5-6 cauliflower florets in the centre of the cabbage leaf. Add a sprinkling of cilantro and sesame seeds before rolling the leaf as you would a burrito. Place each finished wrap on a platter, seam side down. Serve the wraps immediately.

Discover other recipes by Susan for Produce Made Simple in her tab on our Contributors page!

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