Cabbage Roll Minis

Name: Cabbage Roll Minis
Ingredients: 1/2 cup whole almonds (or other nuts like cashew or fresh garbanzo beans); 2 large avocados; handful of parsley and cilantro, divided; pinch of pink Himalayan salt; juice of lemon, Meyer preferred; 1 red and 1 green cabbage; 2-3 carrots; 1 cucumber; lettuce; other vegetables, as you like such as red bell pepper and scallions; 1.5 inch of peeled ginger, sliced into thin slivers

11 ingredients

4 steps

Ingredients

1/2 cup whole almonds (or other nuts like cashew or fresh garbanzo beans)
2 large avocados
handful of parsley and cilantro, divided
pinch of pink Himalayan salt
juice of lemon, Meyer preferred
1 red and 1 green cabbage
2-3 carrots
1 cucumber
lettuce
other vegetables, as you like such as red bell pepper and scallions
1.5 inch of peeled ginger, sliced into thin slivers

Directions

1

To make a dip, begin by making a crunchy butter out of the almonds in a food processor. Add one peeled and pitted avocado, a few sprigs of herbs, salt, and lemon juice (from one half of a lemon) and process until smooth enough to your liking. Chill until serving.
2

Rough julienne-cut the carrots, cucumber, other avocado, and any other vegetables you like into one and one half inch lengths. Shave some cabbage and thinly slice some lettuce.
3

Take several large, clean outer cabbage leaves which are at least 1.75 inches wide and 2-3 inches long. Avoid the ribs; work with the smooth areas of the leaves for rolling. Place a select leaf piece down on your working surface. Lay a bundle (no bigger than an inch and a half around) of your julienned vegetables including a little ginger down across a leaf. Add a squeeze of lemon juice, especially over the avocado. Add a small topping of shaved cabbage and/or lettuce. Top with a small sprig of herbs. Compress the contents a bit and roll the leaf very tightly around the filling; insert a toothpick to keep fastened. Trim off the ends of the roll to neaten and reveal the contents. This should be just under an inch and a half long and an inch in diameter. You can reserve any scraps you trimmed off for a salad later.
4

Make as many as you need and like. Serve with the dip suggested or another one of your choice.