Savory Sausage Wraps With Cauliflower & Cabbage In Teff Tortillas

Sausage Wraps With Cauliflower & Cabbage In Teff Tortillas

Sausage Wraps With Cauliflower & Cabbage In Teff Tortillas

 

This is one of my favorite comfort meals (and my husband’s favorite as well), perfect anytime – whether it’s a chilly day or springtime, or whenever fresh cauliflower & cabbage are in season (for California that’s almost anytime – though in the summer I prefer seasonals such as zucchini).  I love to add reconstituted dried tomatoes to almost any meal, but especially this one, for a savory experience.  The tomatoes are sun-dried at their peak season so they are most nutritious and flavorful.  Kalamata olives also work well for savoriness.  (Of course, you can experiment with your own combination of flavors and fresh seasonal vegetables.)  I am in love with the sweet pork sausages that I buy at my farmers’ market.  If you can find a good quality, local free-range, hormone and nitrite-free source of pork sausages, I highly recommend it.  Niman ranch makes some good ones, and you can find them in most health-food stores.  It’s easier if the sausages are pre-cooked, but not impossible if they are not.  And if you’ve never had La Tortilla Factory Gluten-Free Teff Wraps, you have to try them.  They are very versatile and can replace wheat flour tortillas for a multitude of uses from breakfast burritos to savory dinner wraps such as these. If you’ve never had teff before, it is a tiny gluten-free grain that is native to Ethiopia. Most Ethiopian restaurants serve a teff bread called injera, though unfortunately in America most of them combine wheat flour with the teff so it is usually not gluten-free.

 

Savory Sausage Wraps With Cauliflower & Cabbage In Teff Tortillas

 

2 La Tortilla Factory Gluten-Free Teff Wraps

2 free-range, nitrite-free pork sausages (hopefully pre-cooked).

1 small head cauliflower or broccoli romanesco

1/2 head cabbage (red or green)

1/4 cup dried tomatoes

1/2 red onion

2-3 cloves garlic

3 T extra virgin olive oil

Homemade chicken stock as needed for cooking

Mineral sea salt to taste

Optional kalamata olives, chopped

 

First start by reconstituting the dried tomatoes.  That means soaking them in filtered water to soften them.  This can take 30 minutes to an hour or more, so plan ahead.  When they are soft, chop them into smaller pieces.  (I don’t recommend using canned or fresh tomatoes, since they are quite watery.)  Then prep your other ingredients by chopping the onion, peeling the garlic to press, dividing the cauliflower into florets and chopping the cabbage.

 

In a large skillet, saute the onions and garlic in olive oil until tender and fragrant.  Toss in the cauliflower.  Add about 1/2 cup or so of the chicken stock, and simmer for 7-10 minutes until the cauliflower is tender.  If your sausages are not pre-cooked, you can add them to simmer during this time as well. When they are cooked, slice them into bite-sized pieces and toss them into the pan, adding the dried tomatoes & cabbage as well. If needed, add a little more stock and/or olive oil to keep moist.  Season with a generous pinch of mineral sea salt, and add chopped kalamata olives if you choose.  Simmer until the cabbage is tender and the liquid is mostly gone.

 

In a separate skillet, gently heat each tortilla for about 30 seconds on each side.  No oil is needed.  Place each tortilla on a plate and fill with a generous helping of the sausage & vegetable mixture.  Be prepared to use your hands and make a mess! 

 

Serves 2

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