Curried Cumin Savoy Cabbage

Many of my clients always face the same problem, when it comes to winter time vegetables: How to handle kale, cabbages, brussel sprouts and co. I am a big fan of all those veggies, since they are local, in season and provide the body with the nutrition that it needs during these cold, damp months.
Working with them is a little more challenging than just making a salad and yet, no rocket science. I've always loved savoy cabbage, how my mum used to cook it and stuffed it with some yummy stuffing and let it sit in the oven until it's all soft and wilted and juicy.
The concept in raw is quite the same. Marinate it, give it a good massage and dehydrate it until it's soft and all the flavors are infused.
Here a simple recipe that I whipped up the other night. You can make a whole batch of this and it'll keep in the fridge for days!

Take one big head of savoy, sliced in finger thick stripes and massage with ½ teaspoon of salt. Massage it at least for 3-5 minutes, so that the salt does its job to break up the tough fibre cells.

Add one small red onion, cut into small slices.

Then blend in vitamix:

• 1 cup sprouted sunflower seeds (soaked for about 4 hours)
  
• 2 cups water
• juice of one lemon
• 2 teaspoons curry
• ½ teaspoon turmeric
• 1 inch piece ginger
• 1-2 cloves garlic
• ½ teaspoon of salt
• pinch of chilli
  
• ½ teaspoon cumin seeds

It should be a thick and smooth cream, tangy and slightly spicy.
Add to the cabbage and massage altogether for another couple of minutes.
Then mix in another teaspoon of cumin seeds.

This dish so far is completely sugar free and Phase 1 according to Dr. Gabriel Cousens Phase diet. If you like to add a little sweet touch to make it a Phase 2 dish, you can add half a cup of soaked raisins or goji berries (including the soak water) for color and texture.

Put the mixture into a casserole dish and dehydrate at 105 for at least 3 hours or until desired consistency.

You can enjoy this just as it is. To make it a bit more comforting in the winter it is also nice to serve this over some steamed quinoa, which is a nice way to create a hybrid between raw and cooked food.

Enjoy :-)