Easy Veggie Burger Cabbage Cups
This recipe is so easy, it’s really not even a recipe- those are my favorite kind. I love when I can throw some healthy ingredients together and come up with a flavorful nutritious meal, as simple as that. These easy veggie burger cabbage cups have the nutrition you need with the taste you crave!
For these veggie burger cabbage cups, you can totally use a homemade veggie burger recipe, but to keep things quick and easy, I used new Boca Essentials Chile Relleno veggie burgers. The Chile Relleno veggie burgers are made with green chile peppers, black beans and brown rice.
The new Boca Essentials is a line of vegetable- and grain-based patties that offers a source of “complete protein” to people looking for meatless meal options. Complete protein refers to the nine essential amino acids that the human body needs, but cannot produce on its own. In addition to the Chile Relleno patties, Boca Essential flavors also include Breakfast Scramble with potatoes, scrambled eggs and vegetables and Roasted Vegetables and Red Quinoa with brown rice.
These easy veggie burger cabbage cups are SO full of flavor and texture, you’ll pretty much inhale them or maybe that’s just me! The Boca Essentials Chile Relleno patty tasted wonderful and I absolutely loved the little kick of spice. The juicy veggie patty paired perfectly with the crunch of the cabbage cup… a tasty explosion in every bite! Cabbage is my favorite lettuce leaf to use as a wrap because they’re large enough to add plenty of filling and they hold up so well, with no tearing.
As much as I love my veggie burger stuffed in cute little leaves of cabbage, feel free to deconstruct the recipe. You could simply top freshly chopped lettuce with a chopped veggie burger, slaw and avocado cream sauce.
- 6 cabbage leaves gently peeled from 1 head of cabbage
- 4 veggie burger patties
- slaw of choice
- 1-2 tablespoons minced green onion if desired for topping
- 1 large avocado
- 2 teaspoons lemon juice
- 1/2 cup plain Greek yogurt I use nonfat.
- 1 teaspoon hot sauce
- 2 tablespoons extra virgin olive oil
- 2 tablespoons water
- 3/4 teaspoons garlic salt
- sea salt to taste as needed
Cook veggie patties according to package instructions. Meanwhile, gently peel leaves of cabbage from head of cabbage.
Once veggie patties are completely cooked, chop them up and compile cabbage cups. First layer slaw, then chopped veggie patty, next drizzle avocado cream sauce over the top and sprinkle on minced green onion.
Combine all cream sauce ingredients in a blender and blend until smooth.
*The recipe for avocado cream sauce will make more than enough for these cups. I love having extras for egg wraps, omelets, salad dressing and sandwich spread. If you prefer to not have leftover cream sauce, consider cutting ingredients in half for the cups. *For the "drizzle look" of the avocado cream sauce on cups, cut off the very end of one corner of a plastic baggie (a very small cut). Load the baggie with a couple of spoonfuls of cream sauce and then squirt cream sauce out of the cut as you move back and forth across the cups.
Nutritional value calculated for 3 cabbage cakes (without avocado cream sauce).
Calories- 260, Fat- 8g, Sodium- 655mg, Carbohydrates- 29g, Protein- 17g
Something to think about….
Have you tried Boca Essentials veggie burgers?
Have you ever made cabbage cups, rolls or wraps? What did you stuff them with?
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.