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.
Course
Lunch
,
Sides
Sensitivity
Dairy Free
,
Low Histamine
,
Soy Free
Special Diet
Low Histamine
,
Vegan
,
Vegetarian
Prep Time
10
minutes
Cook Time
5
minutes
Prep Time
10
minutes
Cook Time
5
minutes
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
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.