1. Wash the cabbage leaves and greens well. Remove thick, hard sections of stems (use in another dish.)

2. 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.

3. 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.

4. Begin to roll the vegetables using the sushi mat as a guide. Squeeze the vegetables firmly in the sushi mat to release water.

5. Slice the rolls into bite-sized pieces and place on a serving platter.

Options:

• 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.