Thai Cabbage Wrap

I have been trying different vegetable leaves for making wraps. I find collard, lettuce, and cabbage leaves worked the best. This dish uses collard and cabbage leaves. Cabbage leaves needed a little more time to get softened in hot water.

For the filling, I stir fried some onions, garlic, peppers, carrots, kohlrabi, mint, and mung bean noodles (aka glass noodles). For the sauce, I mixed together some lime juice, mint, chilli, miso paste, honey, and almond butter.

You can probably use any vegetable-noodles combo for the filling. And use peanut butter instead of almond butter if you want to make it more Thai.