These fresh, colorful cabbage rolls are a great way to load up your day with veggies. A fun suggestion for lunch - put out a tray of chopped vegetables so that everyone can make rolls to their liking. You can also make a variety of dips using some of the other recipes in Anthony William's The Wholesome Foods - try cilantro pesto, garlic tahini salad dressing or avocado dip for nori rolls.
Ingredients:
- 6 large cabbage leaves;
- 1 bell pepper, any color;
- 1 avocado;
- 1/4 red cabbage;
- 2 dates, pitted ;
- 2 cups sprouts;
- 2 cups of micro plants;
- 1 cup diced mango;
- 1 cup diced tomato;
- 1 quarter piece of ginger;
- thinly sliced jalapeños (optional).
Method of preparation:
Rinse the cabbage leaves and cut off the stems. You can save the handles for soup or smoothies. Cut the pepper, avocado and red cabbage into thin strips. Finely chop and mash the dates to make a paste. With the stem side facing you, start on the right side of the cabbage leaves and fill them with the chopped greens, sprouts and micro herbs. Turn to the left side like a burrito by folding the top of the leaves. Use the date paste on the left edge of the cabbage leaves to stick them together. Repeat with the remaining cabbage leaves, the filling and the pasta. For the dip, blend the mango, tomatoes, ginger and jalapeño (optional) until smooth.
Portion for 1-2 people.
You can find much more information about other healthy foods and recipes on our blog , as well as in Anthony William's books .
