Autumn Cabbage Wraps

Autumn Cabbage Wraps

Another great Autumn/Winter recipe! Make the most of the wonderful cabbage, mushrooms, chard and potatoes our local farmers are growing for us in the UK with this tasty snack or side dish!

Autumn Cabbage Wraps

Prep Time: 10 minutes

Cook Time: 20 minutes

Serving Size: 4-6

Autumn Cabbage Wraps

A delicious lunch time recipe, or great as a side dish. Add any ingredients you like, we love to make an asian style filling with soy sauce, bean sprouts, broccoli and mushrooms too!


    As always, use local and organic ingredients whenever possible!:
  • 4-6 Cabbage leaf shells
  • 2 handfuls of potato (any variety)
  • 4 large chopped mushrooms
  • 3 handfuls of rainbow chard (or spinach)
  • 2 tablespoons soft cheese
  • 2 Garlic cloves
  • Sea salt
  • Cracked pepper
  • Olive Oil


  1. Begin by thinly slicing the potatoes, garlic, chard and mushrooms.
  2. Heat a frying/saute pan on high heat, adding a table soon of olive oil.
  3. Add the garlic to the pan, allow to brown for a minute before adding the potatoes.
  4. Allow the potatoes to brown for 3-4 minutes, stirring continuously, then add 1/4 cup of water and stir while this is absorbed by the potatoes. Cook the potatoes until soft (approx 4-6 minutes).
  5. Add the mushrooms and chard and cook for a further 2-3 minutes before taking off the heat.
  6. Once of the heat, add the cream cheese and mix well.
  7. Season with salt and pepper to taste.
  8. With the cabbage leaves, if you are serving straight away, steam for 3-4 minutes until soft. If not serving straight away, you can leave raw and then heat up (steam or microwave) before eating for lunch at the office.
  9. Either way, take a cabbage leaf (whole) put a heaped tablespoon of the mixture inside.
  10. Like a tortilla, fold the sides, the roll from one end to the other, forming a small wrap/parcel.
  11. Either serve up, or put into a lunch box ready to take to work!

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