Lettuce, Cabbage or Kale Rolls
Source: Rachel Bolden-Kramer, author, My Food Stamps Cookbook
This recipe was demonstrated for CUESA’s Market to Table program on May 6, 2018.
This fun meal calls for any kind of big leaves you can find. My favorites are romaine lettuce, red cabbage, Napa cabbage, rainbow chard, and massaged or blanched kale or collard greens. For thicker leaves, like lacinato kale or collard greens, use this quick blanching process to soften.
Recipe can be adjusted to serve any number
Any cleaned and washed big leafy greens (lettuce, cabbage or kale)
To blanch: Bring water to boil in a large stock pot. Once boiling, use tongs to immerse clean leaves in the water. Allow to boil for 30 seconds to a minute, then remove from water with tongs, and cool in an ice bath.
To serve: Start with leaves flat on a plate. Add a small amount of any salad to the center of the widest end of the leaf. Spread any pâté on top of the salad and along the center on the leaf toward the smaller end. Roll leaf from the wider end toward the smaller end and use pâté to seal as necessary.
Curry Sunflower Seed Pâté
Makes about 1½ cups
1 cup sunflower seeds, soaked
2 teaspoons curry powder
1 tablespoon nutritional yeast, optional
1 tablespoon olive oil
½ teaspoon sea salt
¼ teaspoon ground white pepper
Water (to adjust consistency)
To prepare: Add all ingredients to a blender and blend until you create a stiff paste. Add water to reach the consistency you prefer.
To serve: Serve as a spread on toast or as a dip with fresh cut veggies.