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
Units
Scale
- 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.
Find it online: https://www.dakoa.com/bison-cabbage-wraps/