Raw stuffed cabbage rolls

Here I will show you how to make raw stuffed cabbage rolls. They turn out to be hearty, tasty, spicy. They fit perfectly into the diet of not only raw foodists and vegetarians. Cook deliciously and usefully!

Ingredients

• Beet leaf - 5-6 pieces
• Zucchini - 1 Piece
• Tomato - 1 Piece
• Walnuts - 1 Piece (handful)
• Sunflower seeds - 1 tbsp. the spoon
• Flax seeds - 1 tbsp. the spoon
• Carrots - 1 Piece
• White cabbage - 100 Grams
• Onions - 1/2 Pieces
• Sweet pepper - 1/2 Piece
• Garlic - 3 Cloves
• Lemon juice - 1-2 tbsp. spoons
• Water - 50 Milliliters
• Greens - 1 Bunch

Directions

1. Wash the beet leaves, trim off the tough ends. Dry the sheets well with a paper towel.
2. For "minced meat" chop peppers, carrots, cabbage, onions and tomatoes at random. Send them to a blender and pulse them so that they remain chunks.
3. Prepare the second portion of the filling. Use a special Korean carrot grater to grate the zucchini. Then chop these straws into small pieces.
4. It is better to use walnuts "active", that is, soaked for several hours and dried. I soaked them in cold water overnight.
5. Prepare the sauce. Grind walnuts, flax seeds, sunflower seeds, garlic, herbs, lemon juice, salt and water in a blender until smooth.
6. Combine chopped vegetables and sauce. Add one tablespoon of vegetable oil if desired.
7. Wrap the minced meat in beet leaves. If the sheets unwind, they can be sealed with toothpicks before serving.