Ingredients and preparation:
Prepare the "vegetable tortillas":
Choose a large Chinese cabbage leaf (or green cabbage if you prefer).
Remove the stem (thus you will cut the leaf in half).
Sprinkle on the two halves of the leaf (on the inside) some sea salt with herbs (a pinch each).
Let stand for 5 minutes, then crush the leaves with a wooden mortar pestle.
Sprinkle some lemon juice drops and let stand again for 1/2 hour.
Sprinkle again on the two halves some cumin, dill and paprika and leave aside another 1/2 hour.
You don't need to do so if you use a white cabbage leaf.
Meanwhile, prepare the chili:
- 2 cups of dried tomatoes
- 1-2 cups of fresh diced tomatoes
- 1 tsp sunflower seeds (optional)
- A pinch of ground green pepper and cumin
- 1 small piece of hot chili pepper
Mix these ingredients in a food processor.
Then prepare the vegetables:
- 1 cup of red bell peppers, diced or cut into strips
- 1/2 cup of black olives, diced
- 1 small red onion, cut into rings
- 1 clove of garlic, crushed
- 1 cup of grated carrots
- 1 cup cucumber cut into juliennes (you can use a vegetable peeler)
- 1 Paris mushroom diced
- Some fresh spinach leaves, cut into strips
- 1 cup corn
- 1 cup alfalfa sprouts
- 1 avocado, diced
Combine these ingredients and toss in some of the chili sauce.
Place the cabbage leaves on a plate and spread on their the inner side the remaining chili sauce.
Add the vegetables on each half of the cabbage leaf and roll the burritos, closing one side (leaving the side where the stem was, open.)
This recipe is also feasible with lettuce leaves.
