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Purple Cabbage Rolls with Creamy Mushrooms, Artichoke, or Asparagus
You can substitute the mushrooms for boiled artichoke hearts or lightly cooked asparagus. Nori seaweed can also be used in place of the purple cabbage to make the rolls.
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Course Lunch, Sides
Special Diet Low Histamine, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Ingredients
Course Lunch, Sides
Special Diet Low Histamine, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Toss the red cabbage in a little olive oil and lemon or apple cider vinegar. Put aside.
  2. In a pan, saute all the other ingredients but the whole cabbage leaves, 1/4 cup olive oil, chives and nut/seed butter if using.
  3. Transfer to a blender or food processor. Pour in the olive oil and almond butter and combine until smooth-ish.
  4. Place cabbage leaves on table/prep surface, fill with the sliced cabbage and then top with mushroom or artichoke paste.
  5. Sprinkle liberally with chives, drizzle with olive oil and acv or lemon and fold up.
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