Purple Cabbage Wraps

eatin' without over heatin'

With temperatures tippin toward a hundo, we are keeping the oven and stove off today! This is just the kind of day to make these refreshing, crisp, and cold purple cabbage wraps. Need a cold afternoon pick-me-up? Visit daily ingredients for a yummy green smoothie recipe!

Ingredient Highlight: Purple Cabbage

There's a lot of goodness going on in this dish.

  • walnuts: good for your brain, and shaped like a brain 
  • antioxidant rich blueberries: fights cancer causing free radicals 
  • fiber rich chickpeas: great for your blood sugar and cholesterol levels

But the plant that really brings in the beauty is Purple cabbage. Cabbage is a part of the cruciferous family which also includes broccoli, Brussels Sprouts, cauliflower, collards, kale, mustard greens, radishes, and some others. You're going to want to invite the cruciferous family over for dinner at least 3 times a week; they bring you and your dinner guests the great gift of cancer risk reduction via phytochemicals. Probably the best hostess gift ever given. 

Purple cabbage has a robust, hearty flavor and is even more rich in anti-inflammatory properties and antioxidants, which provide protection against cancer and other human diseases. 


1 12 ounce can chickpeas
2 cups green cabbage, shredded
1/2 cup blueberries
1/4 cup green onion, chopped
1/4 cup chopped walnuts
1/4 cup chopped cilantro
4-6 purple cabbage leaves

3/4 cup organic Greek yogurt
2 tablespoons curry powder
1/2 teaspoon ground ginger
1 tablespoon lemon juice
1 teaspoon tamari or soy sauce


  1. Place drained and rinsed chickpeas in a large bowl. Stir in shredded green cabbage, blueberries, green onion, walnuts, and cilantro.
  2. In a separate bowl, stir together the Greek yogurt, curry powder, ground ginger, lemon juice, and tamari. Pour over chickpea mixture, stir gently until combined.
  3. Scoop chickpea mixture into individual purple cabbage leaves. Wrap and eat. 

Note: you will have leftover cabbage from this recipe - hooray! Shred it into a slaw with a mustard viniagrette dressing (1:1 ratio olive oil and balsamic vinegar, aprox 1 teaspoon mustard, 1 garlic clove, sea salt). Stir fry it with a little tamari, lime juice, and ginger; eat over quinoa. Chop it up, drizzle with olive oil and sea salt, wrap in tinfoil, and throw it on the grill. 


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