How To Cook Raw Stuffed Cabbage Rolls

2024 Author: Brandon Turner | [email protected]. Last modified: 2023-12-17 01:37

It is believed that the raw food diet is very poor and boring, in fact

limited to raw apples and carrots, as well as uncomplicated

salads. However, this is not at all the case, and, being an adherent of healthy food, you can eat varied, tasty and satisfying. For example, there are many variations on the recipe for raw stuffed cabbage rolls.

The principle of preparing raw stuffed cabbage rolls is the same as in traditional cuisine. In fact, any cabbage rolls are stuffed leafy vegetables, as a rule, white cabbage, less often Savoyard. Young grape leaves are also stuffed. For the preparation of raw stuffed cabbage rolls, wide green lettuce leaves are suitable:

• iceberg,
• Batavia,
• butterflyhead,
• lettuce,
• chard,
• Chinese cabbage,
• Chinese cabbage,
• spinach.

You can also wrap the filling in young beet leaves.

Raw stuffed cabbage rolls with spicy zucchini filling.

1. There are minced meat for such stuffed cabbage. To prepare it, you need garlic, fresh herbs (green basil, cilantro, dill, parsley, mint), green hot peppers, salt, vegetable oil.
2. Pass the peeled peppers and garlic through a meat grinder along with the herbs, add vegetable oil and salt to taste. Take carrots and zucchini and grind with a special Korean salad grater. The ratio of vegetables is strictly according to taste, and the amount depends on how many servings you want to get.
3. Add green adjika to taste and so much ground flax seeds to the mixture of vegetables so that the whole mass does not crumble. The calculation is something like this: for 1 cup of prepared mixed vegetables seasoned with adjika, take 1 tablespoon of ground flax seeds. If the mass is not juicy enough, you can add a little vegetable oil or water.
4. Wrap the filling in washed and dried batavia salad leaves or Swiss chard.

Cabbage rolls with carrots and mushrooms.

1. Peel and grate the carrots on a fine grater or grater for Korean salads.
2. Chop a few sprigs of parsley and mix with carrots.
3. Chop raw mushrooms finely, add to carrots with herbs.
4. Grind the peeled sunflower seeds in a coffee grinder. Mix with the rest of the products and add the garlic passed through a press here.
5. Salt to taste and add some water.
6. Toss the mixture and wrap in lettuce leaves.

The proportions of products for the preparation of raw stuffed cabbage rolls with mushrooms are as follows: for one carrot weighing about 200 grams, we take 100 grams of champignons, one 250 ml glass of peeled seeds, 2 cloves of garlic and 4 tablespoons of water, 10 lettuce leaves.

Cabbage rolls with walnuts.

Raw stuffed cabbage rolls with walnuts are prepared similarly to the previous dish, with the difference that we replace sunflower seeds with walnut kernels, and parsley with cilantro.

Dolma raw food with mung bean sprouts.

1. Take 0.75 cups of sprouted mung bean, 10 spinach leaves and rub into a thick paste, adding water or vegetable oil if necessary.
2. Add green adjika to taste, for the preparation of which you need to grind green hot peppers, garlic, mint, cilantro, parsley and dill.
3. Wrap the resulting paste in lettuce leaves.

Raw Chinese cabbage cabbage rolls with Korean carrots.

1. Grate peeled carrots for Korean salads.
2. Add a mixture of grated hot red pepper and garlic with salt.
3. Wrap the filling in cabbage leaves and place tightly in an enamel or glass dish. Fill with cold water and place under the load.
4. Leave the cabbage rolls at room temperature for 2-3 days and then refrigerate for 1 to 2 more days.