6cabbage leaves gently peeled from 1 head of cabbage
4veggie burger patties
slaw of choice
1-2tablespoonsminced green onionif desired for topping
For the avocado cream sauce:
1large avocado
2teaspoonslemon juice
1/2cupplain Greek yogurtI use nonfat.
1teaspoonhot sauce
2tablespoonsextra virgin olive oil
2tablespoonswater
3/4teaspoonsgarlic salt
sea salt to tasteas 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.