Cure yourself with Food: Napa Cabbage Rolls

An all in one roll is such an awesome food concept! Who ever thought of that is a real genius! Just think about it, you can customise each roll to have exactly what you like in the exact quantity you prefer. You get different yummy bits and different textures in each gloriously perfect bite. Plus, its quick to make and doesn't leave a load of dishes to clean.

These are my version of fresh and light rolls, of course the same can be made with rice paper sheets, but the crunch and freshness of the napa cabbage is just something else. This recipe lends itself well to variations, especially with the sauce or dressing. I have used a fresh pepper pickle in mustard as a sauce, but I made a simple peanut butter one for my daughter.

So, lets talk about the hero of this dish ( borrowing the Masterchef Australia lingo) - Napa Cabbage, also called Chinese Cabbage, its milder flavour compared to the regular cabbage makes it ideal for salads and raw cuisine. More over, it is high in antioxidant content and rich in dietary fibre which makes it great for reducing bad cholesterol. It is also a rich source of folic acid and Vitamin C. It is wonderful for bone health and delaying osteoporosis because of its high Vitamin K content.

The Napa Cabbage Rolls are great for a light lunch, dinner or as an appetiser when you are entertaining or even as a salad replacement as a part of a big spread.

Ingredients

Sauce/Dressing

1. Fresh Peppercorns in Mustard Pickle

1/2 cup Fresh green peppercorns

2 inch fresh turmeric root grated

2 inch fresh ginger root grated

6-7 cloves of garlic

5-6 fresh thai chillies

2-3 tbsp mustard seeds ground

2-3 tbsp vinegar

1 tsp jaggery

1 tsp sea salt

Mix all the ingredients and store in a glass jar. Tie a muslin cloth under the lid and keep in the sun for a few days to cure. The store in the fridge.

2. Peanut Butter Sauce

2 tbsp peanut butter

2 tsp soy sauce

1-2 tsp mustard sauce

1 tsp maple syrup

Whisk all the ingredients together.