With Or Without You Cabbage Wraps With Cabbage
Don't shy away from adding too many spices and herbs, wraps are always spiced up!
People: 1
30 min


1 tbsp
Brown Sugar
0.75 tsp
Cayenne Pepper
2 Clove
45 gr.
70 gr.
Jerusalem Artichoke
70 gr.
50 gr.
0.5 tsp
0.25 tbsp
Smoked Paprika
15 ml
Sour Cream
2 tbsp
Vegetable Oil
1 tbsp
Worcestershire Sauce

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  1. Peel and cut your jerusalem artichoke and parsnips. All ingredients should have a similar size and shape.
  2. Finely chop your garlic and leeks.

Heating Steps

  1. Boil rice according to instructions on package.
  2. Toast hazelnuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  3. Heat vegetable oil in a pan and add leeks, cayenne pepper, garlic, rosemary and smoked paprika and fry at lower temperature for several minutes.
  4. Turn up the heat to medium and add Jerusalem Artichoke and Parsnips to your pan and fry for 15 minutes.
  5. Add brown sugar and worcestershire sauce to your pan and mix.

Finishing Touches

  1. Add your heated ingredients to the wrap.
  2. Mix sour cream together in a bowl with salt and pepper, then drizzle on top of your wrap.
  3. Add Hazelnuts on top.