The farmer's market had Brussel sprout leaves. I had never seen them before, so I had to get them. I blanched the leaves for a few minutes in boiling water; they turned bright green and became pliable. I dried them thoroughly. For the filling, I used carrots, cabbage, zucchini, and a colorful variety of peppers, as well as grated ginger, and chopped garlic, basil and parsely. I put it all in the food processor (veggies first, spices and herbs last). The veggies make their own liquid but you can add vegetable broth if it seems dry. I added tamari, and a dash of cayenne pepper. You could add any favorite seasonings, such as curry or garam masala. I refrigerated the leaves and mixture to let the flavors mix and because I made the mixture early for ease of assembly later, but you could assemble them right away also. The leaves are very large, so I filled, rolled, and cut them in half. I served them with a variety of commercial sauces such as sriracha sauce, wasabi, plum sauce, and Chinese mustard. You could also make your own sauces. Delicious, nutritious and fun to eat! Eating raw veggies assures that nutrients are not lost in the cooking process, so it's a healthful idea to include them in your weekly menus.
