Cabbage and Leeks from Alicia Silverstone
1/2 head cabbage (green, red, Napa, your choice), chopped into big bite-size pieces
1/2 leek, chopped into big bite-size pieces
2 - 3 tablespoons roasted sunflower or pumpkin seeds
2 tablespoons umeboshi plum vinegar
2 tablespoons flaxseed oil
Steam the cabbage pieces and leeks separately. They will have different steaming times. Steam until they are soft but still crunchy, a few minutes or less. Combine seeds, umeboshi plum vinegar, and flax seed oil in a bowl. Mix well. Pour sauce over steamed cabbage and leeks.
To roast seeds: Wash seeds and roast in a pan over medium heat until they break easily between thumb and forefinger. They will have a nutty scent. Cover toasted seeds with a few drops of shoyu sauce when finished roasting. If seeds are "popping" out of the pan, the heat is too high.
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