Honoring my husband's family heritage-Cabbage Rolls
A Polish tradition at Easter, and Christmas too! Cabbage rolls were so wonderful, warm and well, greasy, but delish! So today thinking of that great warm family, full of tradition, I have made an incredibly yummo raw version. All I can say is WOW. Better than I thought they could be! Serve some raw kraut on the side, sprinkled with caraway. These are for you Grandpa!
Filling:
1 C grated carrots
1/3 C grated daikon
1/4 C grated celery
1/4 C ground soaked walnuts
1/2 t smoked paprika
1/4 t onion pwder
sea salt
black pepper
2 t lemon juice
2 t olive oil
1/2 dried marjoram
Mix together, taste for seasoning.
4 cabbage leaves, wilted in lemon juice and salt brine
Tomato Sauce
1/2 C sundried tomatoes
3 small dates
2 t lemon j
1/2 t onion powder
1 t marjoram
1 1/2 t Hungarian paprika
soaking water from dates and tomatoes
-blend sauce ingredients to desired consistency,
stir in 1/4 c soaked sultanas along with salt & black pepper, to taste.
Roll filling in cabbage leaves, top with tomato sauce and dehydrate ~ 2hrs to warm.
If your in the mood, go ahead and gild the lily:
Pine Nut Sour Cream
3/4 c pine nuts, soaked
2 T water
1 T lemon j
2 t cider vinegar
1 t white miso
salt to taste
Blend in a high speed blender till creamy.
For dessert: Mounds of Coconut
Filling:
1 C grated carrots
1/3 C grated daikon
1/4 C grated celery
1/4 C ground soaked walnuts
1/2 t smoked paprika
1/4 t onion pwder
sea salt
black pepper
2 t lemon juice
2 t olive oil
1/2 dried marjoram
Mix together, taste for seasoning.
4 cabbage leaves, wilted in lemon juice and salt brine
Tomato Sauce
1/2 C sundried tomatoes
3 small dates
2 t lemon j
1/2 t onion powder
1 t marjoram
1 1/2 t Hungarian paprika
soaking water from dates and tomatoes
-blend sauce ingredients to desired consistency,
stir in 1/4 c soaked sultanas along with salt & black pepper, to taste.
Roll filling in cabbage leaves, top with tomato sauce and dehydrate ~ 2hrs to warm.
If your in the mood, go ahead and gild the lily:
Pine Nut Sour Cream
3/4 c pine nuts, soaked
2 T water
1 T lemon j
2 t cider vinegar
1 t white miso
salt to taste
Blend in a high speed blender till creamy.
For dessert: Mounds of Coconut
3 T coconut butter
3 T coconut oil
Soften in a warm double boiler
add:
3 T honey
1 t yacon syrup
1 T chopped carob chips
1 T chopped cacao nibs
1/4 t almond extract
pinch salt
Mix into this syrupy mixture:
1 C grated dried coconut
1 C grated fresh coconut
form into mounds, and roll in finely minced cacao nibs (pulse in food processor)
Sweetener of choice can be substituted for honey-coconut crystals, sucant, agave-whatever you enjoy! Dry sweeteners will require a few spoons full of water for the right sticky quality.
Can't wait to try the cabbage rolls...They sound so good
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