These crunchy, refreshing rolls are a Sunday morning favorite in my home. Made of napa cabbage + radicchio + yellow carrots + celery, they balance your condition because they contain a root vegetable (carrot) + a round vegetable (cabbage) + a stalk (celery) + a leafy vegetable (radicchio). It is no coincidence that they also contain many of the colors of the rainbow.
3 medium to large Napa cabbage leaves
3 radicchio leaves
1 yellow carrot (orange are fine too)
1 stalk celery
pinch sea salt
1 Tablespoon umeboshi plum paste, if desired
Soy sauce for dipping
Process Wash the cabbage and radicchio leaves well. Scrape the tough outer skin of the carrot; wash it and set aside. Clean the celery, trimming the top and bottom edges and any stray “hairs” on the side. Fill a deep, large skillet three-quarters full of water. Add a pinch of sea salt and bring the water to a boil. Immerse each of the napa cabbage leaves, one at a time.
When it floats to the top of the water (after about 10-30 seconds) it is done; remove it with a wire mesh skimmer or a slotted spoon. Carefully without tearing it, place each Napa cabbage leaf on a large plate and allow to cool.
Set aside. Slice each celery stalk in thirds. Cut each section into matchsticks (about one-eighth-inch-thick) and set aside. Now you are ready to roll up the roll-up. Place a napa cabbage leaf on a wooden cutting board. Cut an upside-down “V” into the bottom, thick white part of the leaf. Remove it.
Next place one of the radicchio leaves on top of the cabbage leaf. Spread a half-Tablespoon of the ume plum paste on the horizontal (east-west) lower mid-section of the radicchio leaf, if desired.
Place 4 to 6 of the carrot matchsticks horizontally across the radicchio leaf, right over the plum paste. Place 4 to 6 of the celery matchsticks on top.
Keep rolling until you have created a tight cylinder.
Squeeze it to set it in place. Now slice the roll into inch-wide pieces.
Arrange on a plate
and serve with soy sauce for dipping.
©Nancy Wolfson-Moche 2014