CABBAGE SALAD ROLLS

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
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).

Here it is cut on my plate - but I'm so sorry the pic is so blurry. I'd have tried another photo, but there were no more models to pose for it!



We pronounced it a success! And of course it's raw :)

And now here's the apple blossom I immortalized on Saturday!



And those dear little baby maple leaves are so welcome when so many trees are still bare.