Vegetable bundles of alfalfa with watercress


For 4 people

  • 140 g of alfalfa sprouts with watercress
  • Twelve cabbage leaves
  • Half a branch of celery
  • A cucumber
  • Two carrots
  • 20 green olives
  • Extra virgin olive oil
  • A lemon
  • A Greek yoghurt
  • A garlic clove
  • Salt
  • Black pepper


-Remove the central white part of the cabbage leaves. We blanch them in boiling water and quickly put them into a bowl of water with ice cubes. The aim is to soften them and make them easier to handle, without letting them lose their green colour. After taking the leaves from the water, we keep them in the fridge, and in the meanwhile, we prepare the filling.

-In a bowl, make a sauce by mixing the yoghurt, half a clove of grated garlic (blanched and without its central part if we want to soften the taste) and lemon juice at will. Keep the lemon peel.

-Mix the yoghurt sauce, the alfalfa sprouts with watercress and the rest of the vegetables cut at will, but very small. A cut in fine julienne or even rasping them with a coarse grater can be adequate. The olives, cut into quarters.

-Spread out the cabbage leaves, well dried, and stuff them with the obtained filling.

-Accompany it with some of the yoghurt sauce flavoured with lemon zest. Soy sauce is also a good option for dipping the bundles in it.

This recipe combines well with:

Germinated sprouts of alfalfa with watercress