Here we have day two of my exotic/game meat challenge that I gave myself. Yesterday, I made a hearty bison pot roast. Today, I’m going to use some of the leftovers from that pot roast to create a quick, filling lunch.
Cabbage Wraps with Leftover Bison Pot Roast and Mushrooms
This quick meal will help you use up some of the delicious bison pot roast leftovers. You just need to grab a few cabbage leaves. I had a medium-sized head of cabbage and was able to get 5 stuffed wraps out of this recipe, which gave me a dinner and a lunch to enjoy. I steamed them for about 30 seconds to make them easier to wrap around the filling.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Total Time: 6 minutes
Ingredients
- 1 cup of the leftover onions and mushrooms, chopped
- 1/2 cup cooked green lentils
- 1/2 cup chopped broccoli, cauliflower and carrots
- 1 cup of diced leftover bison pot roast
- 4–6 large cabbage leaves
Instructions
- Soften Cabbage:Â Steam the cabbage leaves for 30 seconds to soften and warm them.
- Prepare Sauce:Â In a small bowl, mix Dijon mustard with lemon juice to taste. Use more mustard and just enough lemon juice to achieve a sauce-like consistency.
- Combine:Â Mix the prepared mustard sauce thoroughly with the other ingredients.
- Assemble:Â Spoon a generous amount of the mixture onto the center of each cabbage leaf.
- Fold:Â Fold the sides of the cabbage leaf over the filling and tuck them underneath to secure the shape.
Notes
You’ll notice that I didn’t cook the cabbage leaves. I softened them for about thirty seconds, which made them a little easier to work with, but you may prefer to cook the leaves fully for a more traditional cabbage roll.
