that’s a wrap

Yesterday, I admitted to being a food hoarder.

Today, I made one big (small?) dent in my ever growing food supply. 

For whatever reason, I have the habit of trying a new food and saving just enough for one more serving.  This is especially true when it comes to cereals and grains.  I probably have at least 6 different types of grains sitting in little glass containers, way back in the pantry.  Way, way back.

But today, I decided that my food supply (and my over-abundant pantry) needed to be brought back down to normal, more realistic levels.  

Any recipe that involves wrapping, dipping, and the resulting sticky fingers is one that I must, must make.  I don’t care if you serve me the same sandwich that I’ve had for 7 days straight.  If it’s reconstructed and served in a wrap, it may as well be a brand new recipe.  I’ll love it.  All the more when there’s a sauce for dunking.

And so, with that in mind, I set out to make a wrap for dinner.  Or a roll-up.  Or whatever seemed to hold my millet concoction the best.

Unfortunately, there were no rice wrappers or flour tortillas to be found anywhere in the house.  Fortunately, there was one big head of cabbage.  Perfect.

Cabbage makes a fine wrap substitute when the need arises.

Simply peel the top layer off, one by one, and place in a pan with a bit of water and steam on medium-low.  Stop the cooking once they’ve reached the tender but crispy stage, and pat dry with a paper towel.  You now have yourself a wrapper, ready to be filled with whatever your heart so desires.

As simple as the cabbage wrappers were, I wanted my filling to be simple as well.  Millet.  Roasted Veggies.  Kidney Beans (also roasted.)  Canned, diced tomatoes.  See?  Easy.

The fun part was the rolling…

…and the dunking…

…and the eating.

Roll-ups.  Wraps.  Spring rolls.  Whichever suits your fancy, there’s something about wrapping, dunking and the resulting sticky fingers that makes any meal complete. 😀

Veggie Roll-Ups–serves 1

If by some chance you happen to have leftovers, throw together the remaining cabbage and millet mix in a large bowl.  Place in a container, and bring for lunch the following day!

  • A few large leaves of cabbage
  • 1/4 c. millet
  • 1/2 c. diced tomatoes, drained of juice
  • 1/2 c. kidney beans
  • About 1/2 c. of your favorite veggies, roasted (broccoli, mushrooms, onions, turnips, etc.)
  • All-Natural Dipping Sauce
  1. Preheat oven to 425 degrees.
  2. In a medium frying pan, pour just enough water to barely cover bottom of pan.  Place the large leaves of cabbage in pan, and bring to a simmer.  Reduce heat to low and cook until tender but still firm.
  3. Meanwhile, place a cookie sheet, sprayed with cooking spray, into the oven with bite sized pieces of your favorite veggies.  Cook for 10 minutes.  Stir and add kidney beans.  Continue cooking for another 10-15 or until browned.
  4. While the veggies are roasting, bring 1 c. of water to a boil.  Add millet, reduce heat to a simmer, and cook for about 15 minutes or until most of the water is evaporated and/or the millet tastes tender.  Add diced tomatoes, stir and continue cooking for another 5 minutes or so.
  5. After patting cabbage leaves dry, stuff with filling and wrap gently, one at a time.  Serve with favorite dipping sauce.  ENJOY! 😀

Question: Are you a food hoarder, or do you like to use things up before buying something new?