Monday, October 14, 2013

Banh Mi Cabbage Wraps



Every year coupon books start appearing all over the U of M campus that have an outrageous two-for-one coupon for the Bun Mi Sandwich place on Washington Avenue. I can never seem to get my hands on enough of these golden tickets, but this year I snagged three or four. Getting two awesome sandwiches for $6 seemed like the greatest deal imaginable until I discovered you could get wraps instead that contain more lettuce and tomato for the same price! Anyway, I am down to my last coupon so I figured it's about time to figure out how to make them myself (with my own variations of course). About 5-6 hours prior to making the wraps, I pickled some carrots using apple cider vinegar and salt and marinated some pork chops (birthday present from a friend) in Sriracha, chili powder, granulated garlic, and lemon juice. Later that evening at a Venezuela reunion gathering (maybe should have made empanadas?), I cooked the pork in chopped garlic, green onions, sweet onions, and olive oil and fried up four eggs in the other half of the pan. We wrapped up the pork and egg in a cabbage leaf with cucumber, cilantro, and pickled carrots. Except for the pork, everything in these wraps was local and organic, and man were they tasty! I don't think I'll need to use my last coupon. My friend also cooked up some tilapia, which combined perfectly with the rest of the ingredients.

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