Serves 2

• 1 head green cabbage
• 2 carrots, peeled and grated
• 1/2 large red beet, peeled and grated
• 1/2 cup sprouts
• 1/4 cup tahini dressing (I like Annie’s goddess dressing)- or make your own by mixing tahini, lemon juice, apple cider vinegar and salt to taste

1.Cut the stem off the cabbage and discard the outer leaves.
2.Cut the head of cabbage in half lengthwise and carefully remove outer leaves being careful to not tear the leaves (these are the wraps). You will need 4 wraps.
3.Thinly slice about 2 cups of the remaining cabbage and place ½ cup in each of the 4 cabbage wraps.
4.On top of the cabbage, in each wrap, place ¼ of the grated carrots and beets and top with the sprouts.
5.Spoon 1 tablespoon of the tahini dressing into each of the wraps and then fold the wraps in half and enjoy. Add more dressing if desired.
6.Serve by placing 2 cabbage rolls on each plate and enjoy!
Tip: be sure to eat these over a bowl or a plate since the beets will release their juices!