A Year-Round Guide to Franklin and Nantahala

Yield: 12 servings. 24 large whole lettuce leaves (butter, green or red leaf, or romaine) 4 cups shredded purple cabbage 4 red radishes, thinly sliced 2 large carrots, peeled and

Rosemary and Goat Cheese Strata

Yield: 12 servings. 24 large whole lettuce leaves (butter, green or red leaf, or romaine) 4 cups shredded purple cabbage 4 red radishes, thinly sliced 2 large carrots, peeled and

Barbecue Pork Lettuce Wraps Recipe

Barbecue Pork Lettuce Wraps Recipe

Yield: 12 servings.

24 large whole lettuce leaves (butter, green or red leaf, or romaine)
4 cups shredded purple cabbage
4 red radishes, thinly sliced
2 large carrots, peeled and shredded
3 green onions, sliced
¼ cup vinegar-based barbecue sauce (Lynn likes Mossy’s Most Wanted from Carolina Beach)
3 tablespoons canola oil
2 to 2½ pounds shredded cooked pork
Fresh cilantro (for garnish)

Wash lettuce leaves and pat dry with paper towels. Set aside. In a large bowl, combine cabbage, radishes, carrots, and green onions. Pour barbecue sauce and canola oil over cabbage mixture and toss.

In a skillet, heat shredded pork for 2 minutes or until pork is heated through. Assemble lettuce wraps when ready to serve. Place 2 to 3 ounces of pork on each lettuce cup. Top with purple cabbage slaw and garnish with fresh cilantro.

print it

This story was published on Jun 08, 2017

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.