This spring when we were planting our veggie garden, on a whim my husband bought some tiny bok choy plants. In the last week they have grown to epic proportions so I have been testing new ways to use them up. My grandfather ran a large cabbage garden in Saskatchewan and was known as the Cabbage King; cabbage rolls are in my blood! This was my first attempt at a vegan cabbage roll as well as my first time using bok choy this way, the end result was delicious!
- 1 tbsp coconut oil
- 8 large bok choy leaves
- 1 medium onion diced
- 2 colves of garlic minced
- 1 medium carrot grated
- 1/2 cup finely chopped walnuts
- 1 tablespoon fresh oregano or 1 tsp dried oregano
- 1 tsp spice blend*
- 1 tbsp maple syrup
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1 cup cooked lentils**
- 1 cup cooked quinoa
* I use the all purpose blend from Silk Road Spices. They are located in Calgary but do mail order. Their spices are fantastic!
** I cooked dry golden lentils in vegetable broth but canned would work
Sautéed the onion and garlic in coconut oil until translucent. Trim the white part of the bok choi stems. Dice these and add to the onion along with grated carrot, walnuts, oregano and spice blend.
Quickly blanche the bok choy leaves to make them easier to work with. I used tongs to dip them in boiling rate for 5-10 seconds and then immediately immersed them in ice water. Remove for ice bath after a few seconds an place on paper towel. Repeat for each leaf. This sounds complicated but only takes about 5 minutes to complete this step.