While experimenting with the more delicate lettuce wraps, it was noted that cabbage leaves, lightly steamed with a sprinkle of balsamic vinegar in the water, make for an interesting twist on wraps. The cabbage leaves (preferably the green cabbage variety) have a strength that allows for heavier stuffing and their fibers absorb sauces and dressings more readily and allow eating with less mess.

Some of the faster ideas for this healthy meal are:

CANCUN WRAP: Shredded beef (or pre-seasoned, ready-to-eat taco meat found in your grocery lunchmeat section) with pepper jack cheese, salsa, fresh tomato cubes, black olives, sour cream and scallions. Add a dash of fresh chopped cilantro and a slice of avocado for a splash of the tropics!

REUBEN WRAP: Shredded corned beef, sauerkraut, and Swiss cheese. This wrap goes PERFECTLY with the cabbage flavor and texture.

CRUNCHY MANDARIN WRAP: Chopped chicken breast (or the pre-cooked packaged variety found in your grocer?s deli aisle), a few crunchy chow mein noodles or chopped cashew nuts, chopped water chestnuts, a few snow peas, a dash of sweet-and-sour sauce, then top with a few mandarin sections. YUM!! For another twist, instead of sweet-and-sour sauce add wasabi mayonnaise or a dash of rice wine vinegar.

LEFTOVER Pot Roast WRAP: shreds of roasted beef, roasted carrots and celery, add a bit of crunch with plain crumbled potato chips. Use the pot roast?s gravy for a dipping sauce.

Try translating any of your favorite meals into a healthy cabbage leaf wrap by eliminating the bread or rolls. Try using the gravy or traditional condiments as a dipping sauce or more sparingly inside with the stuffing.

Cabbage leaf wraps are also great when used for small, flavorful, bite-sized appetizers. Use half a steamed cabbage leaf and wrap inside a cocktail wiener and diced pepperoncini. These are little powerhouses of flavor to awaken your guests? palates and ready them for the meal to come.

Surprisingly, a chicken or turkey salad mixed with grapes, pine nuts, and pineapple chunks goes surprisingly well on green cabbage leaves. So these leaves are not limited to savory items. If you choose to use red cabbage leaves, lean towards the heavier meats and other ingredients with distinct flavors and aromas so that they will not be overpowered by the structure and taste of the red cabbage.

Several chefs today are also experimenting with leek (giant) wraps and fennel (giant) wraps. Each of these experiments, though, must take into account the texture, flavor, and aroma of the vegetable base. Wines, vinegars and infused oils are best suited to these hybrid wraps and grilling helps advance further than the initial steaming to tenderize the wrap without compromising its taste integrity.

Cool wraps can easily evolve into a full, warm meal when using cabbage leaves in place of lettuce. Experimentation, creativity and curiosity should carry you down the grocery aisle and into your kitchen. Taste, try, wrap and ENJOY!!!