These were so fun to make and you can change around the filling to anything you like.
There are are some many wonderful things to so with raw purple cabbage, and making them into little bowls or cups is so creative and pretty!
For the filling I:
Marinated a package of sliced mushrooms (any kind) in
1/4 cup gluten free soy sauce
3 tbsp raw agave
3 tbsp raw oil (flax or hemp)
Handful of chopped green onions
Optional: you can put them in the dehydrator at 105 for an hour or so.
Then I quartered some heirloom baby tomatoes, chopped some fresh greens and mint leaves, had some julienned carrots, cut up avocado, and sliced up some baby peppers.
I then mixed in the marinated mushrooms and green onions…
I lopped off the bottom of a purple cabbage and separated the leaves and placed them on the tray.
I then spooned the veggie mixture into the little cabbage cups and topped them with a dressing I made out of :
3 tbsp raw almond butter
4 tbsp raw apple cider vinegar
2 tbsp fresh grated ginger
2 cloves of garlic
3 tbsp gluten free soy sauce
2 tbsp raw agave
All in the magic bullet
After pouring a dollop onto each cup of veggies I then topped them with purple radish and baby kale micro-greens and viola flowers.
When I brought the tray of these to my boyfriend tonight for dinner his jaw dropped.
So incredibly beautiful and easy, as well as delicious !