• Pre-heat your oven to 250°C (480°F). Chop all the vegetables. Place them in an oven-proof dish, snugly. Add a little olive oil to coat the vegetables. 
• Bake the vegetables at 250°C (480°F) for 10 minutes.
• Put a well-salted pot of water to boil. Blanch the cabbage for 30 seconds. Tip: Use a fork to pinch the cabbage and submerge it in boiling water (the fondue method). Cool the cabbage in ice to stop cooking.  
• Smash some hazelnuts. Use a bowl as a pressing surface to easily smash without making the mixture too fine.  
• Place a cabbage leaf. Add the roasted vegetables that fit inside.  

Season with lemon/lime. Sprinkle on the hazelnuts. Drizzle Extra Spicy Corn Hot Yuzu Sauce.