cabbage green bean rolls

January 30, 2014 • Nancy Wolfson-Moche

These neat, clean-looking rolls are detoxifying and cleansing.  It is a dish that heralds a clean, well-organized day. And it tastes delicious, too.

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serves 2

INgredients

3 Napa cabbage leaves

about 10 green beans

3 Tablespoons (or to taste) creamy tahini sauce (see yesterday’s post)

Process   Wash the cabbage leaves and green beans by immersing them in water, separately.  Remove any tough brown ends on the green beans. Steam the beans:  Fill a steamer pot with about 1-2 inches water; Cover and bring to a boil. Place the beans in a steamer basket

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and place the basket in the pot. Steam the beans for about 3-5 minutes, for as long as it takes for them to turn a more vivid shade of green. Remove from steamer basket and set aside.  Fill a deep skillet with water and bring to a boil.  Immerse a cabbage leaf in the water; when the color deepens and the leaf floats to the top, remove it. Repeat this with each leaf and set them aside.

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Place one leaf on a cutting board. Cut away a “V” in the bottom.

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Place about 4 of the string beans (cut to match the width of the cabbage) about one inch above the top of the “V”.

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Begin to roll the cabbage leaf, from the bottom up, enclosing the string beans.

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When the leaf is rolled three-quarters of the way up, fold in the sides.

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Complete the roll-up and squeeze out any excess water.

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Slice the roll into inch-wide segments.

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Arrange on a plate and place a dollop of tahini sauce on the side.

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©Nancy Wolfson-Moche 2014

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Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).