Purple Cabbage Rolls with Creamy Mushrooms, Artichoke, or Asparagus
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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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Ingredients
- 1 head red cabbage remove a couple of the leaves and slice these thinly
- 2 cups mushrooms , chopped
- 2 large basil , half of it finely chopped
- 2-4 tablespoons turmeric , grated
- pinch cayenne
- 4 tablespoons lemon juice or apple cider vinegar
- 2-4 cloves garlic , minced
- 4 tablespoons thyme leaves , chopped
- 1/4 cup chives , chopped
- 1/2 cup basil leaves , chopped
- 1/4 cup olive oil
- 2-4 tablespoons almond/sunflower butter (or other of choice, omit if using artichokes)
- salt , to taste
- pepper , to taste
Ingredients
- 1 head red cabbage remove a couple of the leaves and slice these thinly
- 2 cups mushrooms , chopped
- 2 large basil , half of it finely chopped
- 2-4 tablespoons turmeric , grated
- pinch cayenne
- 4 tablespoons lemon juice or apple cider vinegar
- 2-4 cloves garlic , minced
- 4 tablespoons thyme leaves , chopped
- 1/4 cup chives , chopped
- 1/2 cup basil leaves , chopped
- 1/4 cup olive oil
- 2-4 tablespoons almond/sunflower butter (or other of choice, omit if using artichokes)
- salt , to taste
- pepper , to taste
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Instructions
Toss the red cabbage in a little olive oil and lemon or apple cider vinegar. Put aside.
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.
Transfer to a blender or food processor. Pour in the olive oil and almond butter and combine until smooth-ish.
Place cabbage leaves on table/prep surface, fill with the sliced cabbage and then top with mushroom or artichoke paste.
Sprinkle liberally with chives, drizzle with olive oil and acv or lemon and fold up.