Of all vegetables, cabbage has some of the highest levels of calcium. It also has great anti-inflammatory properties which help to relieve pain. This recipe provides a delicious way to enjoy cabbage, with a gourmet design.

INGREDIENTS FOR 8 ROLLS

8 whole green cabbage leaves (remove the stem from each leaf)

INGREDIENTS  FOR THE FILLING

• Green cabbage (the inner part), cut into thin strips 
• 1 handful of green beans 
• 2 carrots 
• 1 onion 
• Toasted sesame seeds 
• 1 tbsp soy or tamari sauce (wheat-free) 
• Fresh ginger juice 
• 2 tbsp extra virgin olive oil 
• Salt to taste 

INGREDIENTES FOR THE BED OF ROOT VEGETABLES

• 2 Eggplants 
• 1 Sweet Potato 
• 2 Beets 
• 2 Carrots 
• 2 tbsp extra virgin olive oil 
• 2 tbsp oregano 
• 2 tsp light curry 
• Salt to taste

METHOD

1. Cut the vegetables for the bed of roots into sticks and roast in a tray with oil, salt, curry and oregano for 15 min. at 350ºF
2. While the roots are roasting, carefully separate the green cabbage leaves and wash thoroughly. Keep the inner part and cut into fine strips.
3. Boil the cabbage leaves for 3 minutes, run under cold water and set aside.
4. Wash the green beans and carrots and cut into very thin strips and cut the onions in the form of crescents.
5. Sauté the vegetables and add the soy sauce, fresh ginger juice and the toasted sesame seeds, after removing from the heat.
6. Fill each cabbage leaf with a good spoonful of the sautéed mixture.
7. Lay the bed of roots on a dish. On top, add 1 or 2 rolls. Garnish with black sesame seeds and the spicy juice that is left over from the sautéed vegetables.