German Wrap

The braised cabbage combines wonderfully with the sweetness of black grapes, apple and Bermuda onion as well as the unique taste of the caraway. 

2 whole wheat tortilla wraps
2 cups (500 mL) cabbage, shredded
1 small Bermuda onion, sliced
2 Tbsp (30 mL) extra-virgin olive oil
1/2 cup (125 mL) black grapes, cut in half
1 tsp (5 mL) caraway seed
1/4 cup (60 mL) pecans, roasted
2 Tbsp (30 mL) green onion, chopped
1 Tbsp (15 mL) fresh parsley, chopped
3/4 cup (200 g) cream cheese
1 Granny Smith apple, thinly sliced
Sunflower or pumpkin seed sprouts, for garnish

In a pan, heat oil over medium heat and saut?abbage and onion for seven to 10 minutes or until soft. Add apple and stir to warm. Add grapes, caraway, pecans, green onion and parsley; mix well.

Spread cream cheese in the middle of each wrap then add cabbage filling. Assemble the wrap and serve with sunflower or pumpkin seed sprouts. Serves two.

Source: alive #215, September 2000