The trick for getting kids to eat just about anything is to either roll it or to put it on a stick. The trick is universal. But guess what?! It goes for adults too!
Sometimes I get really tired of how I eat my veggies, especially for lunch. I’m usually in a hurry and just slice them up and eat them like that. No fuzz, no fun. But it takes so little effort to roll them in a cabbage leaf. Really, the job is practically the same and see what you get instead.
Often I make the fresh green spring rolls with pointed cabbage but this time, all I had was savoy cabbage. Savoy cabbage has somewhat stiffer leaves and they’re a bit harder to roll but the result still came out delicious.
I would have added avocado to the rolls but I opened no less then four avocados that were all brown inside. Not every day is a perfect avocado day, I guess.
If you’re thinking that my humus looks very yellow, it’s because I added some fresh turmeric to it.
SERVES 1 PERSON
- 2 leaves of savoy cabbage
- 1 carrot
- 1 red bell pepper
- some pointed cabbage (mine was the purple kind)
- some humus (or dip of your choice)
DIRECTIONS
2. Slice or cut all the vegetables finely using either a sharp knife or a julienne.
3. Spread out a layer of humus on each savoy leaf and place your veggies on top. Roll them both to thick rolls. Close them with a tooth pick or eat them by holding them in your hand.
4. Serve the rest of the veggies with humus or you chosen dip. Serve as a side dish for white meat or fish for a complete meal.
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LCHF bread with sea salt and oregano
Fried cabbage with apple, chili and roasted hazelnuts
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