Prep Time: 15 minutes
Cook Time: 20-25 minutes
Servings: 12 tacos
12 small Crepini® Egg Wraps with (Cauliflower, Gluten-Free Grains, or Sweet Potato)
For the Braised Cabbage3 tablespoons unsalted butter
1 onion, diced
1 strip bacon, cut into ½-inch strips
¾ cup vegetable broth
1 tablespoon whole grain mustard
1 teaspoon (1 clove) garlic, minced
1 teaspoon fresh thyme, minced
1 teaspoon kosher salt
¾ teaspoon ground black pepper
½ head cabbage - halved, cored, and thinly sliced
1 tablespoon apple cider vinegar
For the Creamy Pepper Sauce
¼ cup mayonnaise
3 tablespoons plain Greek Yogurt
2 tablespoons apple cider vinegar
1 tablespoon hot pepper sauce
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
For Assembly16 ounces cooked corned beef, cut into bite-sized pieces and warmed
6 ounces (1½ cups) shredded Irish Cheddar cheese
½ cup sliced fresh or pickled jalapenos
¼ cup shredded carrots
- Make the braised cabbage: In a 12-inch nonstick skillet placed over medium-high heat, melt the butter.
- Add onion and bacon. Cook until onions have softened, 4-5 minutes.
- Stir in broth, mustard, thyme, garlic, salt, and pepper. Bring to a simmer, then reduce heat to low and simmer until sauce has thickened slightly, 6-7 minutes.
- Add cabbage and vinegar. Cover and cook, stirring occasionally, until cabbage is wilted and fork tender, 8-10 minutes. Remove from heat and set aside.