Collard greens wraps
Servings: 6 rolls
Const: low
Ingredients
- 6 cabbage leaves
- 50 g rice noodles
- 1 large carrot
- 4 asparagus
- 2 spring onions
- 1 red bell pepper
- 1 raw beetroot
- 1 Tbsp peanut butter
- 1 tsp soy sauce
For the sauce
- 2 Tbsp peanut butter
- 1/4 lemon (the juice)
- 2 tsp soy sauce
- 1 Tbsp water
- 2 tsp agave syrup
Instructions
To soften the cabbage leaves
- Wash the leaves carefully.
- Remove the woody part from the leaf as you see in the step above.
- Prepare two large bowls. In the first one put boiling water, in the second one ice-cold water with ice.
- One by one, place the leaves in the boiling water until you notice that the green of the leaf has turned on and the leaf structure has softened. Then immediately put the leaf in the cold water for a few seconds.
- Place the leaves on a kitchen towel and blot the leaf to remove the liquid on both sides.
To prepare the cabbage rolls
- Wash all vegetables and peel carrots and beets.
- Boil water in a kettle or pot. Place the noodles in a bowl and cover them with the boiling water. It will take a few minutes for them to soften.
- Cut the asparagus into 3 parts and cover them with boiling water as well. It will take about 10minutes for them to soften.
- Meanwhile, cut all other vegetables into fine strips.
- Once the noodles are soft, drain them and place them under cold running water so that the cooking is stopped.
- In a bowl mix the peanut butter and soy sauce. This sauce will be for the inside of your rolls.
- Proceed with the composition of your rolls. Help yourself with the photos in the post where I explain the process step by step.
For the sauce
- Put all ingredients in a bowl and mix with a whisk. The sauce is ready.