4 leaves Napa or Chinese cabbage
1 bunch greens, any variety
4 Tbsp sauerkraut
Wash the cabbage leaves and greens well. Remove thick, hard sections of stems (use in another dish.)
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.
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.
Begin to roll the vegetables using the sushi mat as a guide. Squeeze the vegetables firmly in the sushi mat to release water.
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