MEL × Riverbend Gardens: Summer Rainbow Cabbage Rolls

There is a bounty of vegetables available in all colors of the rainbow this time of year. It’s such a fun thing to challenge yourself to have as many of those colors on your plate as possible.

These rolls really go the extra mile in the “eat-the-rainbow” department. With beets, carrots & radishes in there it not only has a wonderful sweet-spicy-ness to it but it’s also such a fun way to eat those raw veggies.

If you have kids (or a reluctant hubby) you’re in luck because even the most finicky eaters will enjoy assembling their rolls before eating them. I suggest doubling up the recipe (these make good lunches) and serving the toppings in bowls on the table so that everyone can make their own!

A table!


4 servings

6 large cabbage leaves
4 medium carrots, spiralized or julienned
2 cooked beets, julienned
2 raw beets, julienned
2 green onions, sliced
4 medium radishes, sliced
1 can tuna or 1 can of chickpeas
1 T yellow mustard
1 T sriracha
2 T coconut yoghurt
Salt & pepper to taste

10 min prep

In a medium sized bowl, mix tuna (or chickpeas) with the mustard, sriracha, yogurt, salt & pepper.
Set this bowl aside in the fridge while you prepare your other veggies.
Now, julienne your carrots, beets, green onions, radishes & two of the cabbage leaves
Take the remaining cabbage leaves and carefully cut them in half while removing the stem. 
To make rolls, simply add veggies & tuna mix into each half of cabbage leaf then roll it up tightly.