i have been eating this for days and don't seem to get tired of it, it is soooo good!
the recipe is by russell james! thank you russell james xo
i am blown away at the flavorful cabbage filling, i kept stirring and "tasting"
and was worried there wouldn't be enough
but since i only made 1 recipe of the wrappers instead of doubling it as recommended
i had plenty of cabbage to spare for noshing.
one note- i did not peel the zucchini
and my wrappers are just as good to eat but have a shocking green color
that may put off some 'not for raw' peeps, they look more traditional in tan.
if you don't have the tamarind you can use a date that has been soaked soft
in the same manner, the flavor would be an appropriate substitute.
i also chose to pre-wilt the cabbage by putting it in the D whilst the
wrappers were in there doin their thing. smart move.
the first one i folded looked pitiful but the rest came out great
since i figured it out. be sure to have a cup of water handy to seal the edges
and "fix" any boo boo's
i ate these sans the sauce. (honestly, i was so excited about the pillows
that i plain forgot.)
i hope you enjoy these as much as i did.
Curried Cabbage Pillows
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
1t ground coriander
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 ground coriander
1/4c cold pressed sesame oil
1T toasted sesame oil (optional)
2T tamari or nama shoyu
2t lime juice
2 cloves garlic, crushed/minced
2 red Thai chilies, deseeded and minced
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.
• 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
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.