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 gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.