Cabbage Rolls

Peel off the cabbage leaves one by one, keeping them whole. Boil water in a large pot. Turn off the heat and soak the leaves in the water and leave them in for a few minutes to soften.

In a bowl, take carrot and beetroot. Add onion, coconut, salt and ginger-green chilli paste. Mix well. Flatten the cabbage leaves and trim any hard stems. Spread the carrot beetroot mixture over the cabbage leaves and roll tightly. Cut into 2” long pieces and serve. Garnish with the slivered almonds or roasted pumpkin seeds. Chill before serving.

Makes 10-15

Photo by Vinita Punjabi

ingredients

3 cups finely processed/grated cauliflower florets
1 cup + 2 tbsp almond flour
4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
1 tsp unrefined salt
1 tsp dried rosemary
1 tsp garlic powder
Freshly ground pepper to taste

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