Bet you can’t guess which part of this recipe is my favorite.
Answer is obviously the peanut sauce. In recent peanut butter consumption news: I bought a giant container of peanut butter at Aldi a month ago and I’ve eaten like all of it. YAY.
Also, in a recent Twitter poll I ran a majority of voters decided that the likelihood of me being able to give up peanut butter for a month was “absolute no.”
I don’t know whether to feel honored or offended.
Let’s talk Taylor Swift for a quick shake. Does anybody remember that first album?
Yeah, I get it, my elementary school (yikes) friends and I were probably the only people who listened to TSwift’s self-titled first album, but let it be known that I still own the CD I bought in the fifth grade. And it’s in my CD drive in my car.
Roll your eyes all you want, but “Our Song” is so good!! Also, “Stay Beautiful.” Ugh. What classics.
Did you also know that that album will be 10 years old in October? TEN. I am ancient. I am old.
Because this post is now obviously about Taylor Swift and not about cabbage wraps I’ll tell you a story – my one claim to fame, if you will.
TEN (again, yikes) years ago, my best friend Beth and I went to a concert. My first concert! A Rascal Flatts concert. And Taylor Swift was the opening act (for the opening act). We fifth graders fawned over her as she banged out her first hits “Tim McGraw” and “Picture to Burn,” and then she announced she was signing autographs after the show.
Obviously, Beth and I had to partake, so we stood in the long line full of other middle school age girls, and then it was our turn. We got autographs! We got a picture!
There’s a cloud to every silver lining, so naturally all of our eyes were closed (or squinty or crossed or something) in the photograph, and of course we lost the autographs. I could be a millionaire right now, but I lost Taylor Swift’s autograph. Don’t lose autographs, folks.
So to commemorate that day/mourn the autograph loss, I continue to play Taylor Swift’s first album periodically to this day. Also because I enjoy it – because angry, lovesick teenage Taylor Swift is just so darn relatable.
Now cabbage wraps. What a transition, right?
I dreamed these guys up one day at work while we were roasting cabbage. It hit me: roasted cabbage is one of the most delicious simple foods. Let’s wrap it around some healthy stuff and dunk it in some peanut sauce.
Exactly how my mind works, in case you were wondering.
You get a healthy dose of protein in these babies because we’re using chicken AND quinoa, along with yummy avocado because I’m almost as obsessed with avocado as I am peanut butter (healthy fats, right?), and some sauteed mushrooms for more healthy fun.
AND if you can find it, grab some Thai basil. I would like to call Thai basil an essential ingredient for this recipe, but since it’s sometimes hard to find, I won’t. That said, seek it out. Thai basil has a still floral but slightly sharper, more bitter taste than our good ‘ol regular basil, which is still delicious and could be used instead of the Thai variety, I will add.
Drizzle (pour) on some easy-to-make peanut sauce, and you’re ready to go.
Enjoy while listening to your Taylor Swift album of choice, please.
- 1 head napa cabbage
- 2 Tablespoons oil
- 2 cloves garlic, minced
- 1 lb boneless, skinless chicken breast, cubed
- 1 lb mushrooms, preferably baby bellas or beech
- 2 cups cooked quinoa (follow package directions)
- 1 medium avocado
- Thai basil
- salt and pepper, to taste
- 2/3 can (a little more than a cup) light coconut milk
- 1 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 Tablespoons sambal oolek (korean hot sauce)
- 2 cloves garlic
- pinch of sugar
- water for thinning, if necessary
- 1. Preheat oven to 400 degrees. Wash and separate leaves of napa cabbage.
- 2. Salt and pepper chicken breast to season. In a skillet, heat 1 Tablespoon oil over medium heat. Add garlic and saute one minute, then add chicken breast. Cook 3-4 minutes on each side, or until cooked throughout. Remove chicken. Add another Tablespoon of oil and heat to cook mushrooms.
- 3. Line a baking sheet with aluminum foil. Taking one large leaf at a time, place quinoa, chicken, mushrooms, avocado, and thai basil in the cabbage leaf. Roll leaf to close and continue until all cabbage is used.
- 4. Place in the oven and bake for 8-10 minutes or until cabbage is browned. Serve with peanut sauce.
- 1. Combine all ingredients in a medium saucepan and heat to a simmer, stirring occasionally.
- 2. Blend sauce in a blender (or with an immersion blender) until smooth.
- You will have excess peanut sauce. For this reason, ignore nutrition info below.