Raw+Vegan+Cabbage+Rolls

Raw Vegan Cabbage Rolls
 These were a total stab in the dark, “let’s run it up the flagpole and see who salutes it” kind of dish. I am happy to report that this looked and tasted most delish! If you are not lucky enough to procure an entire sour cabbage head*, you have two options: 1) freeze some nice white cabbage leaves (they’re sweeter than the younger, greener ones) overnight, then pull out to thaw, which makes them malleable, or 2) Soak some leaves in salted water for a few hours at room temp to soften them up. If you can find them, go with the soured cabbage, then you get that lovely probiotic kick, along with all the other healthy stuff. __**Raw Vegan Cabbage Rolls**__ Yield: 4 Servings **Tomato Sauce:** 1/2 cup sliced sundried tomatoes, soaked in 3/4 cup water for 1/2 hour (keep the soaking water!)  1 lb fresh tomatoes (your choice, I used campari as they were the prettiest I could find today), cut in quarters, pulp and seeds removed 2 cloves garlic, pressed or grated on a microplane zester Sea Salt to taste > **Cabbage Rolls and Filling:** 1 Head Soured Cabbage or Prepared Cabbage leaves as noted above 3 cups raw walnuts, soaked in 4 cups water for 1/2 hour  2 lb button mushrooms, washed and chopped fine (to the size of a sunflower seed) 2 medium parsnips, peeled and grated 1 cup fresh spinach leaves, chopped (as you would chop parsley) 3 cloves garlic, pressed or grated on a microplane zester 4 tsp ground flaxseeds or flax meal 4 tbsp cold pressed olive oil 4 tbsp Braggs liquid aminos or Sea Salt to taste > * My research shows that entire heads of sour cabbage are an Eastern European thing, and although I got mine at my local grocery store (how lucky am I?), these came from St. Jacobs, Ontario, an amazing village/farmer’s market/outlet mall set up, with a large Mennonite population. I haven’t checked out he Mennonite connection to soured cabbage, but I’m pretty sure I won’t have to look too hard to find it.
 * 1) Buzz the first three ingredients together in a food processor or blender, till it’s as smooth or chunky as you like. Add soaking water to adjust consistency to your taste, then season with salt. Cover and set aside.
 * 2) 
 * 1) Drain walnuts and buzz in food processor till the pieces are about the size of a sunflower seed (not even a minute). Place walnuts into a mixing bowl. Add remaining ingredients and mix well. Adjust seasoning to taste.
 * 2) Peel off eight leaves from your sour cabbage (reserve the rest of the cabbage to chop and add to salads or sandwiches), and divide the filling between the leaves. Try to put the filling in the bottom third of your leaves. Roll those bad boys up as tightly as possible, and place on your serving plate(s) with the loose part of the leaf down (to stop it from unrolling on you).
 * 3) Pour your luscious fresh tomato sauce on top, and dig in. They really made me not want to share, I was that happy with them. ;0)
 * 4) 