Sauerkraut Wraps

For these delicious sauerkraut wraps you need 4 leaves of a whole fermented cabbage head, which can often be found at farmers' markets. I make these whole cabbage heads myself, by putting a few entire heads at the bottom of my crock when I make sauerkraut.

Ingredients for the kale filling:
2c kale, finely processed in the food processor fitted with the S-blade
2 tablespoons lemon juice
2 teaspoons of miso (I prefer soy-free chickpea miso)
1 teaspoon mustard
⅛ teaspoon chipotle
1 avocado

Method:
1. Place the kale with lemon juice, miso and mustard in a bowl and massage until fluid comes out.
2. Add chipotle and avocado and massage around the kale.

Ingredients for the parsnip rice:
2c parsnips, very finely chopped in a food processor fitted with the S-blade
⅛ teaspoon salt
1 teaspoon lemon juice
2 teaspoons almond butter

Method:
1. Mix all ingredients in a bowl.

Ingredients for the filling: sundried tomatoes, yellow and red peppers, watercress, radish, salad ...... according to preference and season!

Assembly:
1. Fill the sauerkraut leaves first with parsnip rice and then with kale filling.
2. Arrange the other ingredients on top.
3. Roll up very tightly and cut diagonally.