Delicious Cabbage Rice Paper Roll Recipe

This delicious Cabbage Rice Paper Roll Recipe is perfect for the holiday season as it’s healthy and light in the hot weather.

For the perfect summer lunch meal full or nutritious ingredients, try this Cabbage Rice Paper Roll recipe. It’s light but filling, and easy to make. This recipe works best when as many organic ingredients are used when available.

Ingredients

• 1 small cabbage
• 1 litre water
• 1 teaspoon sea or Himalayan salt

Filling

• 2 cups cooked brown basmati rice or quinoa
• 2 cups finely chopped onions
• 4 tomatoes diced
• Half a cup grated carrot
• Half a cup sultanas or Goji berries (optional)
• 2 chopped shallots
• 4 cloves finely chopped garlic
• Half a cup finely chopped parsley
• 3-4 tablespoons pasta sauce
• 1 teaspoon dried mint or 1 tablespoon fresh
• 1 teaspoon salt or 1 tablespoon Shiro (white) miso to taste
• 1 teaspoon thyme or oregano or 1 tablespoon fresh
• Half a cup olive oil
• Coconut yoghurt and pasta sauce to serve (optional)
• Sauerkraut or another wild ferment to serve

Method

1. Wash the cabbage, remove the outer leaves and separate the rest.
2. Put about 1 litre of water into a large pot, add salt and bring to the boil.
3. Put the cabbage leaves into the boiling water and boil them until they are softer (about 3-4 minutes) then remove them from the water and drain.
4. Cut them in regular shapes and remove the thicker parts. You can use these thick pieces in a vegetable stew the following day.
5. For the filling, combine all the ingredients in a bowl and mix them well. Taste and adjust if necessary.
6. Take one piece of the cabbage and lay it on a flat towel or sushi mat. Put some filling mixture on it and roll it up.
7. The shape is not so important here, just try to roll it well and do not put a lot of filling in it, otherwise, you’ll lose some of them.
8. Place these cabbage rolls seam side down in a large saucepan or deep skillet, leaving the centre empty. With the leftover mixture, pour the watery part of the mixture on the rolls.
9. Put the rest of the leftover mixture if you have any in a glass bowl and place it in the space in the middle of the rolls. if you like you can chop the thick pieces of leftover cabbage into it.
10. Put the saucepan on the lowest heat and cook it for half an hour covered.
11. You can serve it warm or cold with some fresh coriander and ferments. (fermented seasonal fruit goes well or sauerkraut) . Serve with extra pasta sauce and or coconut yoghurt.