By Sari Huhtala
Years ago, after I realized I’d gone overboard when planting collard greens in my garden, I ended up using my surplus of collard leaves to make hummus and veggie wraps throughout the summer. The last couple of years I’ve been blessed with a bounty of summer cabbage in my garden, so I’ve been back to my summer wrap indulgence. This time with the humble cabbage leaf.
Chock full of antioxidants, beta-carotene, lutein, quercetin, choline and others, nutritionally, cabbage beats a grain-based wrap, hands down. One cup of green cabbage, or one large leaf, provides over 50 per cent of daily vitamin C needs, 85 per cent of vitamin K, essential minerals and plenty of fibre.
Hummus, pickled beets, avocado and sprouts or greens are my easy go-to for the wraps, but just about anything goes when it comes to wraps. Following a keto diet? Swap out traditional hummus with a cauliflower hummus, or add chicken or fish to the wrap for a protein punch, with garden fresh veggies.
Or, dive deep and add roasted sweet potatoes and black beans, rice and salsa for a hardier meal.