Curried Cabbage Pillows

From Issue 9 of News from the Kitchen

This recipe is also from my 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 …

 

Curried Cabbage Pillows

Makes 8 pillows

For the wrappers

Make 2 batches of this wrapper recipe for 8 pillows.

  • 5 cups peeled courgette (zucchini)
  • 3 tabelspoons olive oil
  • 2 teaspoons  lime juice
  • 1/2 teaspoon cayenne
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 cup flax meal*
  1. Blend all ingredients except flax meal in a high-speed blender until smooth.
  2. Add flax meal and blend again until smooth.
  3. Pour mixture onto a nonstick dehydrator sheet and spread evenly into a square. You can choose the size, but for the ones in the photo, the mixture was spread 26 cm x 26 cm square.
  4. Dehydrate for 8 hours at 105 degrees F, or until able to peel off the sheet.
  5. Once the dehydrator sheets are removed, return the wrappers to the dehydrator for 30 minutes, until both sides are dry to the touch but still pliable.

* Flax meal is flax seeds that have been ground in a coffee grinder or similar, to produce a fine flour.

For the filling

  • 5 cups white cabbage, shredded
  • 6 spring onions (scallions)
  • 2 teaspoons cumin
  • 2 teaspoons ground coriander
  • 1/4 cup cold-pressed sesame oil
  • 1 tablepsoon toasted sesame oil (optional)
  • 1 teaspoon salt
  • 2 tablespoons tamari or nama shoyu
  • 2 teaspoons lime juice
  • 2 cloves garlic, crushed/minced
  • 2 red Thai chilies, deseeded and minced
  • 2 tablespoons agave
  • 3 tablespoons tamarind paste* (optional)
  • 1 cup fresh coriander (cilantro), roughly chopped

* Soak 200 g tamarind in 1 cup 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.

  1. Combine all ingredients thoroughly in a bowl.

 

Assembly

  1. Cut each dehydrated wrapper, which should still be pliable, into 4 equal squares.
  2. Start with one of those smaller squares in front of you so that one corner is close to you.
  3. Place a good amount of the filling mixture into the centre of the square.
  4. 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.
  5. You will need to wet the edges as you go along so they stick in place.
  6. 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.)
  7. Place on a dehydrator mesh tray.
  8. When all 8 are done, return to the dehydrator for a further 1 to 2 hours at 105 degrees F. Serve with dipping sauce.
  9. Dehydrate any leftover cabbage mix until crispy; it makes a great addition to any salad.

 

For the dipping sauce

  • 1 cucumber, peeled
  • 1 mango, skin & stone removed
  • 1/4 teaspoon salt
  • 1 teaspoon lime juice
  • 1 spring onion (green onion), finely chopped
  • 1 small handful fresh coriander (cilantro)
  1. Blend all ingredients, except spring onions and coriander, until smooth.
  2. Add most of the spring onion and all the coriander and pulse in.
  3. Pour sauce into a small bowl and top with remaining spring onion.

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46 Comments

  1. Jutta
    Reply
    Posted

    Hi there Russel. Love this recipe but am having trouble with dinner planning if it takes 8:30 to dehydrate the wraps .

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  3. Marina67
    Reply
    Posted

    Hi Russell,

    My dehydrator is round and each tray has a hole in the middle. Could you suggest another way to “form” the pillows?

    • Candy
      Reply
      Posted

      you could just make a ring & then instead of folding them up like in the picture you could make small wraps that are open ended… or see how low your oven goes & depending on how low it goes, try baking them on a cookie sheet or something.

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  5. Teniel Moore
    Reply
    Posted

    love the look of these. I have made zucchini wraps before and they were a disaster. All dryed and cracked and tasted horrible. They were not your recipe, i got the recipe from someone else. But the taste of the zucchini and flax made me sick. I threw the whole lot out.
    Wondering if I could just use a big cabbage leaf to wrap them in instead and still dehydrate them?
    I have all the ingredients except the tamarind. Would it be far less flavourful without it?

    • Russell James
      Reply
      Posted

      A large cabbage leaf to wrap them in would be really great.  There would be no need to dehydrate them if you did that.

      You can just leave out the tamarind, as it would only have a small effect on the flavour.

  6. Samantha
    Reply
    Posted

    I am allergic to zucchini 🙁 Any suggestions on a replacement? Thank you so much, by the way. I have just discovered you these past 2 weeks and am so impressed.

    • Samantha
      Reply
      Posted

      Actually it’s all nightshades, so zucchini, eggplant, peppers, tomatoes… Thank you for the suggestion of young coconut meat. I wouldn’t have thought of that. I also saw that you use corn in some of the recipes as a substitute for the wraps so I will give that a try as well.  Again, many thanks!  

  7. Teniel Moore
    Reply
    Posted

    If I dont have cold pressed sesame oil, what would replace it? I have normal toasted sesame oil, but 1/4 might be too strong. Would it?
    Looks fantastic. Im just loving all your recipes. 

  8. Pettina Stanghon
    Reply
    Posted

    What a fab recipe… dehydrator full this afternoon woth nori crackers and your latest bread recipe but this one is on the cards for later this week… cant do cabbage so think I will use marinated kelp noodles with enoki mushrooms as the filling. Thanks!

  9. Antonia
    Reply
    Posted

    I just finished making these and they are really tasty! I added some more veggies like carrot and red peppers and used lemongrass instead of coriander but the effect was much the same I’m sure. Only thing that didn’t work too well was that the wrappers cracked while they were dehydrating, should I add more flax to fix this?

    Thanks for your great recipes, they help to keep me inspired by food!

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  12. Samantha
    Reply
    Posted

    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.

  13. Heidi
    Reply
    Posted

    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 🙂

  14. Kendra
    Reply
    Posted

    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.

  15. Kendra
    Reply
    Posted

    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.

  16. Sylvia
    Reply
    Posted

    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… 😀

    From Russell: It’s the only way 🙂

  17. Sylvia
    Reply
    Posted

    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.

  18. Lesley
    Reply
    Posted

    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

  19. Lesley
    Reply
    Posted

    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?

  20. Carrie
    Reply
    Posted

    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,

  21. Kurt and Melissa
    Reply
    Posted

    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.

  22. Valerie
    Reply
    Posted

    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.

  23. wendy
    Reply
    Posted

    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.

  24. Ariel
    Reply
    Posted

    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.

  25. Ariel
    Reply
    Posted

    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.

  26. Ariel
    Reply
    Posted

    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?

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