Cabbage is a very versatile vegetable and has been a staple in so many cultures for centuries. In its raw form, however, cabbage is difficult to digest: its cold, dry and rough qualities aggravate Vata dosha, causing gas and bloating. Even when cooked, it is best to counter its properties by adding oil or ghee, some liquid, salt and digestive spices. Prepared in this way, there will be no digestive discomfort.
These pasties are delicious and portable.
Coconut Cabbage Pasties
Beautiful served with soup
Ingredients
Filling
- ½ cup raw coconut flakes
- ½ cup water
- 1 large handfuls cabbage, thinly shredded
- ⅓ tsp pink salt
- ½ tbsp ghee
- ½ tsp fresh ginger, grated
- 1 tbsp spelt or wholewheat flour
Dough
- 1 cup spelt or wholewheat flour
- ½ cup oat flour If grinding your own, it is best to mix oat groats and spelt berries first in order to mill them into fine flour. Use ¾ cup spelt berries and ¼ cup oat groats.
- ½ tsp pink salt
- 1 tbsp ghee
- 1 tbsp coriander seed powder
Instructions
Filling
- Blend the coconut and water till smooth.
- Heat the ghee and cook the ginger till the aroma comes up.
- Stir in the salt and the cabbage.
- Add the coconut liquid and cook under the lid gently until soft.
Dough
- Combine all the ingredients and add enough boiling water to create soft, slightly sticky dough.
- Cover and let it rest for 20 minutes.
- Using more flour, divide the dough into 8 balls. Roll each of them into a 10 cm circle and place about 1 tbsp of the filling in the middle.
- Fold in half and make a seam in the centre. Flatten into a pasty shape by gently pressing on the seam.
- Fry in 1 tbsp ghee on medium flame for about 3-5 minutes, until slightly golden and cooked through.