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.


serves 2


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


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.


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


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


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


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


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


Slice the roll into inch-wide segments.


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


©Nancy Wolfson-Moche 2014

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Just a quick note to say K is really enjoying your class. He was excited to make the sushi and the falafel the previous week was awesome- we have been trying (unsuccessfully) for years to get him to eat falafel and so hearing him say he likes falafel now was a breakthrough for us!  Thanks!

- S.