- 12 whole Chinese cabbage leaves, washed
- 2 quarts water
- 1 pinch Eden Sea Salt
Bring water and salt to a boil in a medium pot. Place the leaves in the water and blanch for 2 minutes. Remove, rinse under cold water and drain. They are now ready to make vegetable sushi.
Per serving - 45 calories, 0 g fat (0% calories from fat), 3 g protein, 9 g carbohydrate, 3 g fiber, 0 mg cholesterol, 14 mg sodium