Easy Veggie Burger Cabbage Cups
These easy veggie burger cabbage cups have the nutrition you need with the taste you crave!
Ingredients
For the cabbage cups:
- 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
For the avocado cream sauce:
- 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
Instructions
For the cabbage cups:
- 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.
For the avocado cream sauce:
- Combine all cream sauce ingredients in a blender and blend until smooth.
Notes
- 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.
Nutrition
Calories: 195kcal | Carbohydrates: 12g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 589mg | Potassium: 402mg | Fiber: 5g | Sugar: 2g | Vitamin A: 308IU | Vitamin C: 14mg | Calcium: 96mg | Iron: 1mg