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

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

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!

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.