The last few weeks have been a bit busy with all the Dishtales Travels food adventures around Europe and tons of new Dishtales People photo-shoots with foodtabulous earthlings. I realized last week that I haven’t posted any of my own recipes for a while. Summer started last week it was about time to spoil you guys with a delicious Summer Recipe. My aim is to leave you with a recipe that helps you with (1) prepping a nice, fresh summer dish, (2) a sunny park and/or beach day snack or (3) just to fulfill a random craving. 🙂 The result kinda made me smile too: Red Cabbage Wraps with a Caribbean style stuffing and a sumac salad.
I discovered the stuffing recipe many years ago, when I was a student. One of my flatmates was (and probably still is) the most inventive home cook I’ve had the pleasure to meet and eat with. She had this cool ability to transform leftover products into spectacular dishes. One day she was chopping up some turkey breast, and baked it with spices, hot sauce and nectarines. Brilliant combo! For this recipe I chose to bake turkey breast with diced peaches, as I like an even sweeter touch, but you could use nectarines as well. Brown rice was really just added because I had some cooked brown rice leftovers in my fridge. I really recommend adding this to the chicken/peach stuffing, as it just brings the whole dish together and brings a nice and soft, yet hearty bite to the wraps. Enjoy!
- Serving 10 wraps
- 1/2 red cabbage
- 1 large piece of turkey breast (fillet)
- 2 fresh peaches
- 200 gr brown rice (cooked and cooled)
- 150 gr corn (canned)
- 2 tomatoes
- 1/2 cucumber
- a bunch of fresh cilantro/coriander
- olive oil
- Tabasco or Chipotle sauce
- salt and pepper
- sumac (you can buy this spice many mainstream retailers or your local Middle Eastern grocery shop)
- Dice the turkey breast, peaches and chop some cilantro
- Heat up some olive oil and fry the turkey breast dices over medium heat for 10/15 minutes. Then add the diced peaches and cooked/cooled brown rice. Stir-fry for about 5 minutes over medium heat. Add the chopped cilantro the last 1 or 2 minutes and continue stir-frying
- Chop the cucumber and tomatoes into small cubes and put in a bowl together with the corn. Drizzle some olive oil, sumac and some chopped cilantro; mix well.
- Peel off larger cabbage leafs and set aside*
- Stuff the cabbage leafs as preferred, roll up and pinch through a toothpick. Now take some pics and show off on Instagram! Don't forget to tag @dishtales! 🙂
Oh and FYI:
* You may chop up the remainder of the red cabbage and add this as a third stuffing for extra crunch. I did this myself and kinda liked it!