SUMMER CABBAGE BOWLS 🌸💖🌸

Hello my Dearest Foodies,

At wintertime we make cabbage rolls, so why not cabbage bowls at summertime? Using cabbage leaves for bowls is a great party idea, instead of using paper plates. They can be a wonderful side dish with your BBQ foods that adds whimsy and it's better for the environment.

This is a second time I made them and each time I am using little bit different greens and veggies. So even you don't have to use exactly the same ingredients and choose your own instead; I am just giving you the basic idea. I hope you find this recipe fun and add it to your summer menu and outdoor parties.

SUMMER CABBAGE BOWLS
Red Cabbage Leaves loaded with Greens & Veggies
Vegan – Gluten Free
Author: Lena’s Vegan Living

INGREDIENTS for 4
• Red cabbage medium size
• Mix baby greens (spinach, arugula, swiss chard, kale, leaf lettuce, lettuce mottistone)
• Cherry tomatoes as many as you wish
• Onion Sprouts as much as you wish
• Avocado 1
• Canned chickpeas 1 cup

PROCESS
• Thoroughly wash your cabbage and cut off the bottom part.
• Carefully peal 4 top leaves.
• Cut the rest of the cabbage into 4 equal parts.
• Slice one of them into very thin pieces, by using knife or mandoline.
• In a bowl, toss your greens with cabbage slices and ¼ cup of chickpeas.
• Fill your cabbage leaves and top with the rest of the veggies.
• Serve with tahini dressing or dressing of your choice.

TAHINI SAUCE
• Tahini ¼ cup
• Cashews ¼ cup (presoaked for 6 hours and drained)
• Juice from 2 lemons
• Garlic powder to taste
• Himalayan pink salt to taste
• Water ¼ cup (or more if needed.
• Blend all in a blender until smooth.

THANK YOU FOR VISITING & BON APPETIT
MORE RECIPES AT Lena's Vegan Living