top of page
shutterstock_1023471091 (Large).jpg

Green Rolls

Prep Time

10 min

Cooking Time

10 min





  • 4 leaves Napa or Chinese cabbage

  • 1 bunch greens, any variety

  • 4 Tbsp sauerkraut


  1. Wash the cabbage leaves and greens well. Remove thick, hard sections of stems (use in another dish.)

  2. Steam the cabbage until tender; remove and drain well. Steam the leaves of the greens until they are tender, but retain the bright green color.

  3. Place the cabbage leaves on a sushi mat, then layer the greens on top of the cabbage. Add 2 to 3 teaspoons of sauerkraut along the width of the roll.

  4. Begin to roll the vegetables using the sushi mat as a guide. Squeeze the vegetables firmly in the sushi mat to release water.

  5. Slice the rolls into bite-sized pieces and place on a serving platter.


  • Substitute pickled shiso leaves (soaked) for the sauerkraut. Place a sheet of toasted nori inside the green roll.

  • Sprinkle toasted sesame seeds in the roll. Place strips of blanched carrot strips widthwise in the roll.


Michio and Aveline Kushi

bottom of page