Rhio's Hungarian Stuffed Cabbage

1 cup sprouted buckwheat
1/2 cup sprouted sunflower seeds
3/4 cup soaked walnuts
1 cup grated carrots
1 cup finely diced onion
2-4 garlic cloves, pressed
1 1/2 tbsp. mellow white miso, blended with 1 oz. filtered water
1 1/2 tsp. dried basil
1 1/2 tsp. Hungarian paprika
1/4 - 1/2 tsp. ground thyme
sea salt to taste
red or green cabbage leaves

1) The evening before you want to make this dish, cut the cabbage in half and peel away the leaves. You want leaves large enough to stuff. Once you have 15 or so leaves separated, place them into a plastic bag and put the bag into your freezer. Next day, take the bag out and let the leaves sit at room temperature until they defrost. They will then be soft enough to stuff.

2) Briefly process the first 3 ingredients in the food processor with the "S" blade. Put into a large bowl and mix with the remaining ingredients. Add in spices, adjusting if you like.

3) Stuff the cabbage leaves by putting a tbps. or more into the leaf and then roll it, tucking in the ends as you go.

Makes appprox. 15 cabbage rolls, 3-4 to a serving. Keeps for 3 days in the fridge.



Dill Sauce
1 cup sprouted almonds, blanched
2 tbsp. soaked or sprouted pine nuts
1/2 cup or more filtered water
1 tbsp. olive oil
1 tbsp. finely chopped dill
1 tbsp. finely chopped chives
sea salt to taste

1) Put almonds, pine nuts and water into a blender and blend until the nuts have a sauce consistency. Transfer to a bowl.

2) Add other ingredients and mix with a wire whisk until blended.

Yiled: 3/4 cup. Keeps for 3 days in the fridge.