This is one of the easier things Brent and I have made in a while, all we needed was the following:
1 head of cabbage, raw
1 14.5 oz tin of pumpkin
1 cup of dry lentils
1 cube of veggie bouillon
1 tsp coriander
1 tsp cumin
1 jalapeño (optional)
chili powder or chili paste and salt to taste
Start by cooking the lentils. Combine them with 2 cups of water and your bouillon cubes and microwave at 2 minute intervals until all the liquid is absorbed. You can also cook them on your stove at low heat until the liquid is absorbed.
Now put them into a sauce pan with the pumpkin and spices. Heat until it’s all steamy. Adjust the seasonings as necessary. You can also add a can of diced tomato and a diced onion but this recipe is designed to accommodate a friends with tomato and onion allergies, respectively. It’s delicious and filling just as I’ve written it.
Now carefully remove a cabbage leaf, add a scoop or two of your burrito filling and whatever other things you like (we’re adding cilantro and Daiya cheddar cheese).
Roll them up and insert into your face.You might not even realize you’re eating a cabbage leaf. This is a great way to have a low carb, low calorie wrap for your sandwich or burrito and doesn’t cost a whole lot. I hope you like it!
This is Brent and Christie, signing off.
Turning Veganese 
That looks delicious AND I am actually going to make lettuce wrap burritos tonight! I’ve been all excited about it all day. Apparently great minds think alike!
YES! I hope you post it… I love new things. 🙂
[…] I used was a little bit unruly, as you’ll see in the photos. Turning Veganese posted a recipe utilizing the same concept and I think they’re onto something over there–cabbage might […]
Absolutely love this idea! Lentils n pumpkin would be so delicious! I’m yet to make a wrap with a big cabbage or collars green leaf I’m dying to!
Christie was asking me to pose for a picture while inhaling these. My natural response was ‘Can’t talk now. Boss battle.’
No, seriously. I didn’t even make it to the table to eat them.
I made this recipe last night for dinner and it was very tasty (and it helped me to use up one of the many cans of pumpkin languishing in my pantry). I’ll definitely be adding this to my regular rotation. Thanks for posting the recipe!
Thank-you for letting me know! I also like compliments. 😉 I always have too much canned pumpkin because it’s ‘seasonal’ and I love cooking with it. I was thinking the same thing when I made this dish: get rid of a can of the stuff!
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