The Raw Truth

Cabbage Rolls

Cabbage provides some of the more durable leaves in the vegetable kingdom. Cabbage leaves can be used as a salad bowl, as a burrito

“tortilla,” or, in this case, as the wrap for cabbage rolls. This Asian-style dish was modeled after a Chinese cabbage roll that I used to eat after

kung fu class. Sea palm is generally available in a dried form and must be moistened for easier digestion and culinary use.

SERVES 4

8 sturdy cabbage leaves

½ cup sprouted mung beans

1 cup shredded red cabbage

1 cup shredded napa cabbage

½ cup shredded carrots

¼ cup sea palm (wet)

2 tablespoons white sesame seeds

Juice of 1 large lemon

1 teaspoon mirin or rice wine vinegar

1 teaspoon sesame oil

1 teaspoon Bragg Liquid Aminos or nama shoyu

1 teaspoon raw tahini or pumpkin-seed butter

Place the cabbage leaves on a plate and place in the refrigerator (this will help soften them for rolling).
In a large bowl, combine the mung sprouts, shredded cabbages, and carrots and mix well. Add the sea palm and sesame seeds and mix well.
Place the lemon juice, mirin, sesame oil, Braggs, and tahini in a blender and blend well. Pour the lemon juice mixture into the bowl containing the
shredded cabbage and toss to combine. Cover and refrigerate for 2 hours before assembling the rolls.
To prepare each roll, fill a whole cabbage leave with ½ cup of the shredded cabbage mixture. Fold the ends in tightly to enclose the filling, then
finish by rolling up the leaf in the opposite direction (like a burrito). If needed, pierce the rolls with a toothpick to keep them closed. Repeat for the
remaining rolls and serve.