Guess what I got for Christmas? A dehydrator!! Have wanted one for a while, but never quite got ’round to it. So far I’ve dehydrated courgettes, cucumber, orange peppers and cherry tomatoes. But today I tried something different. And WOW. So excited about this one….
I used ‘Chou Vert’ which, apparently, is also known as Savoy Cabbage. I would have made this with Kale, but we can’t get kale in Spain. So on the way thru France today, I looked for kale, and ended up with this beast instead.
These are amazing. And were actually rather quick to make… surprisingly!
- 1 savoy cabbage (I used 200g of leaves and actually included the outer leaves)
- 1 cup raw cashews
- 1/2 cup olive oil
- 1 tablespoon garlic powder
- 1 teaspoon wasabi powder
- 1 teaspoon sea salt
- 1 teaspoon paprika
- 1 teaspoon mustard powder
- Remove any really crappy leaves from the cabbage and then slice the leaves into strips. I got about 4 slices from each leaf, 2 on each side of the tough stalk. I didn’t use that bit.
- In a food processor, mix all the other ingredients to a gloopy mess.
- Dip your hands in the mess and smear the leaves with it. Trial and error – I put a lot on some pieces and, what I thought, was a little by the time I ran out of the mixture. In truth, the bits with just a smidgen of the cashew mixture were better.
- Leave in the dehydrator for about 3 hours at high. Keep checking them.
- As I said, the ones with less of the mixture cooked faster so I took them out at about 3 hours. The ones where I really coated the mixture are still in the dehydrator.
- The picture shows the ones that only had a bit of the mixture on them. They turned out super crunchy and delicious!!