Recipe: Raw Cabbage Salad Rolls

[Guest guest]

Cabbage Salad Rolls

 

Today I was going to make a cabbage salad for part of our lunch, but once I got

out the

ingredients the thought was boring for once (we love cabbage salad, so this was

distinctly

odd!). As a result I ended up fiddling around with the makings for the salad but

somewhat

reconstructing it and changing the flavourings a little (it was chilly out, so I

wanted

something warmish).

 

Ingredients:

 

Six leaves of savoy cabbage, with the little V-shaped stem bit cut out of the

base of each

 

The Stuffing:

 

2 carrots

1 oz sunflower seeds

1-1/2 tsp white miso

2 slices onion

3 cloves garlic

1 red apple

1 stick celery

1/3 of a thai chili (but make this to your own taste - thai chilies are hot!) -

or use cayenne

to taste

zest of half a lime

juice of half a lime

Tbsp raw cider vinegar

ground cummin to taste

dash or two of cayenne (optional - but I used it)

salt and peppeer if needed

 

Garnish: I used a handful of alfalfa sprouts, but you could use anything you

like

 

Put all ingredients except for the cabbage leaves and whatever garnish you're

using into

the food processor and chop to a fine texture. Mix well and taste for seasoning.

You may

need to add salt, pepper, lime juice or vinegar, whatever.

 

Put a couple of Tbsp of the stuffing onto the centre of each cabbage leaf, fold

up the

bottom and each side and roll away from you, snugly, until the cabbage forms a

package

for the filling. If it oozes out you have either not rolled tightly enough or

you have used

two much filling, so try again

 

Secure each roll with a toothpick if needed (I needed) and place seam-side down

on a

platter.

 

Garnish and serve. Eat with knife and fork or with fingers (like a wrap).

 

Love, Pat