Sauteed Cabbage Lavash Wraps

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Sauteed Cabbage Lavash Wraps :-By no means is this a typical tortilla wrap; rather, it is of a far higher quality. These vegetarian lavash wraps are ideal for a quick weeknight dinner or a lunch that does not require cooking because they are loaded with cheese and cabbage that has been sautéed.

Sauteed Cabbage Lavash Wraps 


1 . Cabbage

  •  In addition to green cabbage, you can also use red cabbage, savoy cabbage, and napa cabbage. Green cabbage is most commonly used.



2 . Onion

  • complements the sweetness and flavour.

3 . Carrots

  • is a source of sweetness and colour.

4 . Oil

  • If you like, you can use olive oil as your cooking oil.


5 . Tomato Paste 

  • Enhancer of flavour, now available in a tube.



6 . Tortilla or lavash bread

  • You are free to choose between tortilla wraps and lavash wraps, depending on what you find most appealing. Although they are more flexible and less likely to crack when folded, I recommend using thin lavash bread because of these qualities.


7 . Cheese 

  • A wonderful cheese pull in your morning tortilla can be made with mozzarella, cheddar, or Mexican blend cheese, all of which are perfect options..

a skillet of sauteed cabbage and carrots.






  • Eight large tortillas or eight thin lavash bread
  • 2 tablespoons chopped fresh dill or parsley
  • 1 egg white
  • 1 teaspoon of oil for cooking
  • ½ cup of grated cheese and sour cream to serve
  • For Cabbage Sauté A Filling
  • 3 cups of shred cabbage
  • ⅓ cup chopped carrot
  • 2 tablespoons of diced onion
  • ½ cup of cooking oil
  • 1/4 cup of warm water
  • 1 tablespoon tube-shaped tomato paste
  • 1/4 teaspoon of salt and sugar, or as much as you like
    add black pepper to taste



1 . Make Sauteed cabbage

  • In a skillet, bring the olive oil to a temperature of medium. After sautéing the onion for two to three minutes, sauté the carrots for three more minutes.
    Sauté the cabbage for five minutes after adding it. Make a well in the centre, pour in the tomato paste, and continue cooking for one minute. Add some sugar, salt, and pepper to taste.
  • Stir the mixture every five minutes while it is cooking on low for twenty-five minutes. To serve, garnish with sour cream and chopped parsley.
  • There is a possibility that you will have extra cabbage from the sautéed cabbage, as the filling for eight tortilla pockets requires around two cups of sautéed cabbage.
  • Make The Lavash Wraps

  • When adding dill or parsley, combine it with the cabbage that has been sautéed. Herbs that are fresh are not required, but they provide more flavour.
    On each tortilla, place three tablespoons of cabbage that has been sautéed, and then top with mozzarella cheese. Cover with egg yolk and wrap in the manner shown in the photo.
  • The cooking oil should be added to a skillet that is heated over medium heat. Spend one to two minutes cooking on each side. Come with a side of sour cream.




  • To facilitate wrapping, ensure that the ingredients are centred. To make the wrap more flexible and prevent it from breaking, you should warm it up slightly before wrapping it.
  • Cabbage should not be overcooked. Cabbage should be cooked for at least fifteen minutes in order to achieve the desired level of tenderness. White cabbage cooks more quickly than other types of cabbage. Slice a thin layer to ensure consistent frying.
  • You can enhance the flavour by adding garlic or butter.
  • It is possible to improve the flavour of cabbage by adding acidity, such as lemon juice or vinegar. For a fun experiment, try tasting the mixture both before and after the addition of acid.



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