Ingredients:
Cabbage rolls:
1 cup water or stock
½ teaspoon olive oil
½ cup kasha
½ head cabbage, separated into whole leaves
½ cup raw sauerkraut
2 tablespoons Dijon mustard
2 tablespoons pumpkin seeds, toasted and roughly chopped
sea salt and freshly ground pepper to taste
1½ teaspoons nutritional yeast (optional)
½ teaspoon dulse flakes (optional)
Sauce:
1½ tablespoons Dijon mustard
1½ teaspoons honey
½ teaspoon olive oil
sea salt and freshly ground pepper
Directions:
1. Bring the water or stock to a boil in a medium saucepan then add olive oil and kasha, reduce heat to low and cook, covered, for 15 minutes. Remove from heat and continue to steam, covered, for an additional 10 minutes then spoon into a bowl.
2. Combine the kasha with the sauerkraut, Dijon mustard, nutritional yeast (if using), pumpkin seeds, and dulse flakes (if using). Add salt and pepper to taste.
3. Steam the cabbage leaves until they are tender – a few minutes. Remove and place on towels to dry.
4. Place each cabbage leaf on a flat surface to roll. Place a few spoonfuls of the kasha filling in the center of the leaf, tuck in the sides and roll. Place each cabbage roll seam side down on the serving plate.
Sauce:
In a medium bowl, whisk together the mustard and honey until well blended. Whisk in the olive oil, adding more if the mixture needs to be thinner. Season with salt and freshly ground pepper. Drizzle over the cabbage rolls.
Serves 6