Recipe by Estee Kafra

Burger Lettuce Wraps with Pickled Cabbage and Onions

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Meat Meat
Easy Easy
8 Servings
Allergens

No Allergens specified

30 Minutes
Diets

Pickled cabbage and onions are a staple in my house every Pesach. They brighten up everything, adding zest and tang to every dish. Serve them on salmon, add to salads, or make this low-carb dish for great dinner.

Ingredients

Wraps

  • large romaine lettuce leaves

  • Gefen Duck Sauce or ketchup, to taste

  • diced or sliced pickles (optional)

Pickled Cabbage & Onions

  • 1 and 1/4 cups sugar

  • 1 tablespoon Haddar Kosher Salt

  • bay leaves

  • 1 cup imitation vinegar

  • 1 tablespoon whole allspice

  • 1/2 tablespoon whole black pepper

  • 2 cups shredded red cabbage

  • red onion, cut in half and thinly sliced

  • just enough water to cover the vegetables, if necessary


Wine Pairing

Jezreel Valley Adumim

Directions

For Pickled Cabbage and Onions

1.

Place the sugar, salt, bay leaves, vinegar, allspice, and pepper in a small pot and bring to a boil. Let cook for five minutes.

2.

Add the cabbage and onions (adding more water, if necessary) and let cook for three to four minutes. Turn off the heat and cool completely.

3.

Store with the juice in a nonreactive container.

Notes:

Can be made up to two weeks in advance.

For the Burger Wraps

1.

Mix the ground meat with the salt, pepper, and ketchup. Form into small patties. Preheat a grill pan and grill on each side until cooked through, about five minutes on each side.

2.

Prepare large leaves of romaine lettuce. Place a burger in the center, along with the pickled vegetable mixture and any other desired condiments, such as ketchup, duck sauce, or pickles. Wrap the leaves around the burger and enjoy.

Credits

Photography: Moishe Wulliger
Food Styling: Renee Muller

Burger Lettuce Wraps with Pickled Cabbage and Onions

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