15 July, 2008
Curried Cabbage Pillows
From Issue 9 of News From The kitchen
This recipe is also from my forthcoming Recipe Series Thai-style eBook. It’s proved to be very popular and is great for adapting to contain your favourite filling of any style! Enjoy…
Click ‘more’ for full recipe
Makes 8 pillows
For the wrappers
Make 2 batches of this wrapper recipe for 8 pillows.
5c peeled courgette (zucchini)
3T olive oil
2t Lime juice
1/2t cayenne
1t ground coriander
1/2t salt
1/4c flax meal*
• Blend all ingredients in a high-speed blender until smooth.
• Add flax meal and blend again until smooth.
• Pour mixture onto a dehydrator sheet and spread evenly into a square. you can choose the size, but for the ones in the photo the mixture was spread 26cm x 26cm square.
• Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet.
• Once the dehydrator sheets are removed, return to the dehydrator for 30 mins, until both sides are dry to the touch but still pliable.
* Flax meal is flax seed that have been ground in a coffee grinder or similar, to produce a fine flour.
For the filling
5c white cabbage, shredded
6 spring onions (scallions)
2t cumin
2t ground coriander
1/4c cold pressed sesame oil
1T toasted sesame oil (optional)
1t salt
2T tamari or nama shoyu
2t lime juice
2 cloves garlic, crushed/minced
2 red Thai chilies, deseeded and minced
2T agave
3T tamarind paste* (optional)
1c fresh coriander, roughly chopped
* Soak 200g tamarind in 1/c water and break up with your hands. Strain the mixture through a sieve and you’re left with tamarind paste. It should be roughly the consistency of watery yoghurt.
• Combine all ingredients thoroughly in a bowl.
To assemble
• Cut each of the wrapper squares from the dehydrator trays, which should still be pliable, into 4 equal squares.
• Start with one of those smaller squares in front of you so that one corner is close to you.
• Place a good amount of the filling mixture into the centre of the square.
• Fold up the corner that is closet to you into the centre, then fold up the left and right corners so that you form an envelope.
• You will need to wet the edges as you go along so they stick in place.
• Fold down the final corner, as if you were closing an envelope and use water to stick it down (you will find that you’ll get better at this the more you do).
• Place on a dehydrator mesh tray.
• When all 8 are done, return to the dehydrator for a further 1 to 2 hours at 105 degrees F. Serve with dipping sauce.
• Dehydrate any left-over cabbage mix until crispy; it makes a great addition to any salad.
For the dipping sauce
1 cucumber, peeled
1 mango, skin & stone removed
1/4t salt
1t lime juice
1 spring onion, finely chopped
1 small handful fresh coriander
• Blend all ingredients, except spring onions, until smooth.
• Add most of the spring onion and all the coriander and pulse in.
• Pour sauce into a small bowl and top with remaining spring onion.
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Popularity: 25% [?]
I really loved this recipe, I’m making it again this week actually, just want to know how I would get my cabbage to look like yours in the picture. It didn’t come out looking that good. Keep giving us good recipes. Thanks.
From Russell: Thanks, Ariel. How did it look then?
Ariel on / 16 July, 2008
It looked like regular grated cabbage or shredded cabbage. Not solid and uniformed like yours. Was there some special method you did to get it to look like that? Could you please share?
From Russell: No probs, try using a mandoline - it will give you those longer strands.
Ariel on / 16 July, 2008
Beautiful picture and recipe :)
Cheers,
Kristen Suzanne
Kristen's Raw on / 17 July, 2008
Funny thing is I did use a mandoline one of those handheld ones which didn’t do too hot. Is there a certain way I should do it? Any sides I should start with first? Should I use a julienne slice? Any particular way to cut the cabbage? The recipe is still good even with my crazy looking cabbage shreds :), when are youcoming out with your ebooks?
From Russell: Cut the cabbage into quarters, from the top to the bottom, then put them in the mandoline lengthwise. I never knew how difficult it was to describe using a mandoline with just words. Lol. My first eBook will be out this week with my website, or next week at the latest.
Ariel on / 17 July, 2008
Glad to see you’re back Russell with the wonderful recipes. keep us happy, smile.
Dorothy on / 17 July, 2008
Dear Russell,
My name is Wendy and I have children with numerous food allergies. Eating more raw food has been challenging for us due to a lot of nut recipes, the fact that none of us seems to do well on fruit (yeast), and that a lot of the recipes seem to be the same variations of salsa, guacamole, pureed soup, and desserts that all seem to resemble Lara Bars. These are nice but not enough. After purchasing numerous raw books, your recipes have a lot of eye appeal and make this lifestyle appear more realistic. Thank you for making these options available. Do you have a book out?
I just signed up for your newsletter but I don’t know how many Recipes I have missed so far.
All the best,
Wendy
All the best
From Russell:
No book as yet, but I do get asked at least 3 times a day :-) First eBook comes out very soon, so you’ll get to hear about that.
wendy on / 30 July, 2008
Hello,
is there a uk source for jicama? It would e nice to be able to poroduce a comfort food like chips to entice the family to try raw a little more.
Valerie on / 9 August, 2008
Delicious! I typically do not like cabbage, but the photo was enough to whet my appetite. I made the wrappers and the filling; and, it was absolutely amazing.
I couldn’t figure out how you got the cabbage to look that way, so thanks for posting that.
Kurt and Melissa on / 9 August, 2008
Drooling….I will be trying this recipe soon…Hhhhmmmm…not soon enough!
Kate on / 26 August, 2008
Russell -
Do you know how long the wrap and the filling should last for in the fridge? I’m thinking about making these for Thanksgiving, but I’m making a few things via the dehydrator, so if i could make these ahead, that would be a great help! Thanks!!!
From Russell: The filling will keep for a day or 2, and the wrappers the same,
Carrie on / 22 November, 2008
Hi Russell,
I had a problem making the wrap. I don’t have a vitamix and so used my food processor but the mixture was very wet and dried out over 24 hrs in the dehydrator, but had holes. It wasn’t usable. When I try it again would it help to increase the amount of flax meal and by how much would you say? Many thanks.
From Russell: The way you blend the mixture shouldn’t cause any difference in the wetness. Was it still pliable when you dried it for 24 hours or did it go crispy?
Lesley on / 30 November, 2008
Thanks Russell, it didn’t really go either, it was just a thin layer stuck to the sheet. I did notice it wasn’t the same colour as yours, more green looking. I did use the right amount of flax seeds according to the recipe though. I don’t know what I did wrong, the courgettes were very watery once they were blended - could that be it?
Many thanks
Lesley
Lesley on / 2 December, 2008