Curried Cabbage Pillows
Ingredients:
Wrappers:
- 5 C Zucchini (peeled)
- 3 tsp Olive Oil
- 2 tsp Lime Juice
- 1/2 tsp Cayenne
- 1 tsp Ground Coriander
- 1/2 tsp Salt
- 1/4 C Flax Seed (ground)
Filling
- 5 C Cabbage (shredded)
- 6 Spring Onions (scallions)
- 2 tsp Cumin
- 2 tsp Ground Coriander
- 1/4 C Cold Pressed Sesame Oil
- 1 tsp Toasted Sesame Oil
- 1 tsp Salt
- 2 tsp Tamari
- 2 tsp Lime Juice
- 2 Cloves Garlic (minced)
- 2 Red Thai Chilies (minced)
- 2 tsp Agave
- 2 tsp Tamarind Paste (optional)
- 1 C Fresh Coriander (roughly chopped)
Sauce
- 1 Cucumber (peeled)
- 1 Mango (peeled)
- 1/4 tsp Salt
- 1 tsp Lime Juice
- 1 Spring Onion (finely chopped)
- 1 Small Handful Fresh Coriander
Method:
Wrappers:
- Blend all ingredients in a blender until smooth.
- Add flax meal and blend until smooth.
- Pour mixture onto a dehydrator sheet and spread evenly into a square.
- Dehydrate for 8 hours at 105 F, or until able to peel of the sheet.
- Return to the dehydrator for 30 minutes or until both sides are dry to the touch but still pliable.
Filling
- Combine all ingredients thoroughly in a bowl.
Sauce
- Blend all ingredients (except spring onions and coriander) until smooth.
- Add most of the spring onion and all the coriander and pulse.
- Pour sauce into a small bowl and top with remaining spring onion
Assembly
- Cut each of the wrapper squares from the dehydrator trays into 4 equal squares.
- Place a good amount of the filling mixture into the centre of the square.
- Fold up the corner that is closet to you to the center, then fold up the left and right corners so that you form an envelope. Wetting the edges as you go along so they stick in place.
- Fold down the final corner, as if you were closing an envelope using water to stick it down.
- Place on a dehydrator tray.
- Dehydrate for 1 to 2 hours at 105 F.