After a quick wander out into the garden, and some leaf-steaming, these flavourful wraps made a super satisfying lunch. The capers, ACV and herbs add a sharp tangy bite to the soft creamy avocado filling.
For the Stuffing:
2 ripe avocados
2 tbsp apple cider vinegar
2 tbsp capers
1/2 tsp chopped dill
1/2 tsp chopped coriander
Salt and pepper to taste
For the Wraps:
6 organic red cabbage leaves, or any other large brassica leaves (broccoli leaves work well, too)
1 purple carrot, julienned
1/4 red capsicum, julienned
Deseed the avocados and scoop the flesh into a bowl. Add all other stuffing ingrdients and mash roughly, leaving some chunks for texture.
Steam the cabbage leaves for 1 minute, or until darker green and soft enough to roll. Remove the stems to make rolling easier.
To assemble, place a dollop of stuffing in the centre of a leaf, top with julienned vegetables, fold the sides into the centre, and roll from stem upwards. repeat with all leaves and serve on a platter.
Makes enough for 1-2, or 6 as an entree.