4 leaves organic collard greens, blanched (stalks removed and blanched separately)
8 leaves organic Napa cabbage (Chinese cabbage), blanched whole
1 sheet toasted nori
2 tablespoons organic sauerkraut, drained
1 small organic carrot, cut into long strips and steamed tender-crisp
1–2 tablespoons organic tahini
2 tablespoons white miso
2 tablespoons organic cold-pressed, extra virgin olive oil
1/2 cup organic lemon juice
juice of 2–3 inches ginger root
spring or filtered water (or broth)
Place a sushi mat on a flat surface at a level that allows for easy rolling. Lay about 4 collard leaves flat, one on top of the other, and follow with 4 leaves of Napa cabbage.
Place a sheet of toasted nori on the greens and add several more cabbage leaves.
Place sauerkraut and a few carrot strips in the middle and roll up using sushi mat. Be sure to squeeze firmly to hold the entire roll together.
Cut slices on diagonal or for larger, more dramatic pieces, slice on the diagonal and then 3 inches down, cut straight across.
To prepare the dipping sauce, combine tahini and white miso. Add olive oil, lemon juice, and ginger juice. Add water (or broth) to thin to desired consistency.