Comments on: Curried Cabbage Pillows

By: 90/90 Challenge: Day 10

90/90 Challenge: Day 10 — Thu, 11 Feb 2010 23:43:18 +0000

[...] Raw Wraps Made From Zucchini (Courgettes, as they are called in Jolly Old England) [...]

By: 90/90 Challenge: Days 16-18- J & M Ranch

90/90 Challenge: Days 16-18- J & M Ranch — Thu, 08 Oct 2009 05:02:14 +0000

[...] Raw Wraps Made From Zucchini (Courgettes, as they are called in Jolly Old England) [...]

By: Kendra

Kendra — Sun, 19 Jul 2009 19:28:40 +0000

Thank you for answering my question on January 8th Russell!

By: Samantha

Samantha — Tue, 24 Mar 2009 12:36:56 +0000

If not using the wraps right away, where would you say I store them? In an airtight container in the cabinet or the fridge? Thanks!!

From Russell: In an airtight container will be fine as long as they’re dry but they will last longer in the fridge too.

By: lauren

lauren — Thu, 26 Feb 2009 19:41:44 +0000

could you add fresh grated ginger to this?

From Russell: Sure can :-)

By: Heidi

Heidi — Tue, 13 Jan 2009 08:40:37 +0000

I have made the cabbage pillows twice now, and they are fabulous.

I don’t know if you have tried kelp noodles, yet. I’ve heard they can be a bit of a challenge to obtain in the UK, but, your cabbage pillow sauce goes beautifully with them.

I double the sauce and and herbs. Half goes with the cabbage, and half goes with one package of rinsed kelp noodles. It makes enough to serve 2 very hungry or 3 hungry adults. I dehydrate for about 1/2 hour until the noodles and cabbage are lovely and soft. It reminds me of raw version Pad Lao, a Laotian version of Pad Thai, made with a savory brown sugar and a hot tamarind lime sauce.

This looks so beautiful with your sweet and spicy sunflower seeds served on top – I substituted almonds for the sunnies, because they were soaked and ready to go. Additional garnishes could be julienned red pepper, carrots, lime wedges, cucumber slices, shredded purple cabbage, and more fresh cilantro and/or thai basil and mint.

For your readers who make kombucha at home, if they want a shortcut to the tamarind paste, 1/4 – 1/2 cup of kombucha vinegar and 2 pitted dates blended together makes a really nice substitute.

From Russell: Thanks, Heidi. Great tips, sounds like you’ve been busy :-)

By: Kendra

Kendra — Thu, 08 Jan 2009 16:30:55 +0000

One more question, did you add curry to this recipe Russell? I couldn’t find it in the ingredients list.

From Russell: No curry needed, the curry flavour comes from the mix of herbs and spices in there.

By: Kendra

Kendra — Wed, 07 Jan 2009 00:01:38 +0000

Hi Russell! I love your work! I tried this recipe and although I didn’t have all the ingredients for the filling, it was quite tasty. I can’t wait to try it with tamarind paste! I never would have thought to use zuchinni to make a wrap..how genius and delicious. But I had one problem. I was making this for myself so I reduced the amounts and guessed at the ingredient proportions. My wrap broke apart a little bit. Would you please give me the ingredient measurements for everything to make this for 1 or 2 people. I have no idea how many zuchinni I should use to fill a cup because I don’t know how big you dice yours.

From Russell: Hi Kendra, roughly chop the zuchinni about 1cm thick – there is room for slightly more or less, it won’t effect the recipe if you chop it slightly differently.

By: Sylvia

Sylvia — Mon, 08 Dec 2008 21:05:52 +0000

Thank you – I will try again.
About the peeling you’re right I peeled them ‘lightly’ as I thought are organic.
Will go deeper next time and try ticker spread
…. learning from mistakes… :D

From Russell: It’s the only way :-)

By: Sylvia

Sylvia — Sun, 07 Dec 2008 21:17:20 +0000

Hi Russell
I had the same problem of Leslie, I did 1/2 of the dose for the wrap as I’m on my own. It came out of a greenish colour, still pliable but very fragile so that when I did try to fold it up, it just broke and/or melt.
I wonder if for the one in the picture you used coconut jelly.
As I liked the taste I kept the filling and I did another wrap using dessicated coconut, flax meal and apple plus all spices, it actually went out quite well and the wrap was done in just 2 hours.
However I’d love to do it with the courgettes, any advice, maybe more flax meal?
Thank you

From Russell: Hi Sylvia, firstly it sounds like you didn’t peel the courgette enough/at all if the wraps are green! :-) The ones in the picture used exactly the ingredients in the recipe, so you may be spreading them too thin. Let me know how you get on.