No-Fat Raw Cabbage Rolls with Tomato Sauce

Ingredients

SAUCE

• 1/2 medium onion, chopped
• 1/2 c. shredded cabbage
• 2 cloves garlic clove, minced
• 5 roma tomatoes, diced
• 5 roma tomatoes, pureed in blender
• 2 tamarind beans (pods and seeds removed), soaked
• 2 sun dried tomato
• 2 dates

CABBAGE AND FILLING

• 1 large cabbage
• 5 sunchokes, pureed into little pieces
• 8 asparagus tops, chopped
• large handful of spinach
• carrot shaving
• 1/4 red onion, minced
• 1 cloves garlic, minced
• 2 tablespoons minced fresh cilantro
• 2 teaspoons lemon juice
• slice of jalapeno, optional
• 1/4 tsp. oregano

Instructions

1. Sauce: Combine all in food processor.  Leave chunky.
2. Remove all torn or ragged outer leaves from the cabbage. Use a paring knife to cut at an angle around the core and remove as much of it as you can. Trim the thick rib near the stem end of each leaf.
3. Put a cabbage leaf on your work surface with the concave side up, like a cup, and the stem end toward you. Smear some sauce on bottom of leaf. Place about 1/3 cup of the stuffing mixture near the stem end (a little more for large leaves, less for smaller ones) and mold it into an oblong shape. 
4. Fold the stem up over the filling and then fold each of the sides toward the middle. Roll the filling up the rest of the leaf.  Place it on a plate and repeat with remaining leaves. (If you have some filling left over, it makes a delicious salad.)
5. To serve, place cabbage rolls on a plate and cover with sauce.