I did it. I told myself I would grow cabbage and I actually did it! I managed to keep them alive and now I’m the proud mother of 5 heads of cabbage.
5 heads of cabbage …
What the hell do I do with 5 heads of cabbage!?!
I think I’ve figured it out. By carefully unwrapping the cabbage, peeling each leaf off, I ended up with a ton of cabbage tortillas. At least, that’s what I’m calling them. My cabbage tortillas became the perfect substitute for corn or flower tortillas, and perfect vessel for more food. Here’s my go-to recipe for ground turkey tacos with cabbage tortillas. You’ll need:
- Ground turkey
- Herbs (I tend to use basil, oregano, and thyme)
- Cabbage leaves
First, add olive oil, chopped up garlic, and your turkey to a pan on medium heat. This isn’t beef so it’s important to ensure the turkey is cooked — which should take about 15 minutes. While the turkey is cooking, chop up some herbs to toss in with the turkey. I picked some herbs from my little window garden, chopped them up, and dumped them in with the turkey about 5 minutes into it cooking. You can also add salt, pepper, cayenne pepper, or other herbs. Or not — it’s your dinner!
While the turkey is doing it’s thaaang, gently and slowly peel back leaves from the head of cabbage. You must have patience here — going too fast will cause the leaves to rip and that would suck. Once you’ve got a nice pile of leaves give them a rinse.
When the turkey is done, serve it on a plate with your pile of cabbage leaves, lime slices, and salsa. You’ll see below I added avocado. The tomatoes from my garden weren’t ripe yet, so I just used some store-bought salsa.
As if you’re working with a tortilla, grab a cabbage slice then plop some turkey, salsa, and avocado inside. Squeeze the lime on top for a citrus-y punch. Then, you know, eat it. How easy was that?? Super quick. Super healthy. Super tasty.
I hope you try it and like it! Just, uh, don’t expect to use up a whole cabbage. I ate this for a week and STILL have a ton of cabbage left. I’ll figure something out …