Ingredients

• Cabbage leaves
• Hummus (any kind is great… we used carrot)
• Cooked grain of choice (we used quinoa)
• Carrots, cut into matchsticks
• Cucumbers, cut into matchsticks
• Shredded red cabbage
• Thinly sliced red onion
• Diced mango, tossed with minced fresh mint
• Toasted sesame seeds
• Chopped peanuts
• Peanut dipping sauce, see below

• 3/4 cup creamy peanut butter (or crunchy if you prefer)
• 1 teaspoon sesame oil
• 3 tablespoons tamari
• 3 tablespoons honey
• 3 tablespoons rice vinegar
• 3 tablespoons water
• 1/2 teaspoon crushed red pepper
• 1-2 large cloves garlic, grated
• 1 teaspoon grated ginger
• 2 teaspoons toasted sesame seeds

Directions
Gently remove leaves from the head of cabbage, wash, and dry with paper towels. Trim the thickest part of the stem from the cabbage leaves. Smear a layer of hummus down middle area of the leaf. Continue adding the ingredients over the center area of the leaf ending with the mango/mint mixture. Scatter with sesame seeds and chopped peanuts.

To Roll
Fold leafy end up onto the mixture. Starting with end towards you, fold over entire filling, snugly tucking in the filling. Roll until nice and tightly wrapped. Give the open (stem) end a “clean cut” and tuck the wraps into a serving basket for a crowd or plate individually!

These are best made shortly before serving time, but you can slice and prep the fillings in advance and keep in the refrigerator for a few days to have on hand to make anytime you want a quick snack or meal!  Serve with your favorite dipping sauce, or our Hot n’ Honey Peanut Sauce.

To Make Hot n’ Honey Peanut Sauce
Whisk all together and let stand for at least one hour. Garnish with a few chopped peanuts and crushed red pepper.  If your sauce is too thick, add a tablespoon of water at the time until the consistency you prefer.

Recipe by Wendy Perry for L&M Produce, February 2018.