• 1 middle-size red cabbage
• 1-2 carrots (sliced in cubes)
• 1 can of green peas
• 1 can of corn
• some garlic
• mayonnaise (or olive oil for vegan version)
• salt to taste

Properly slice the cabbage and mix it with salt and mashed garlic.

Take a big flat plate and start laying the ingredients (each layer sprinkle with mayonnaise or olive oil): a part of cabbage, green peas, a part of cabbage, carrots, a part of cabbage, corn, and finally the last layer of the cabbage.

Useful tip: you can add some lemon juice into the sliced cabbage – this will make its color brighter.

• 4 cups thinly sliced cabbage
• 1 cup celery
• 1 cup diced green peppers
• 1 cup shredded carrot
• 1 cup pineapple chunks
• juice of 1 lemon
• juice of 1 orange
• 1/3 cup vegetable oil
• salt and pepper to taste

Place the cabbage celery, carrots, green peppers and pineapple into a large bowl and set aside.

Mix the dressing by whisking or food processing lemon juice, orange juice and vegetable oil.

Taste the dressing and add salt and pepper. Toss the dressing and the vegetables until vegetables are lightly coated. Serve cold.

Via

• 12 large cabbage leaves – savoy are good but any will do.
• 200g/8 oz/1 cup rice (white, brown, whatever)
• 1 tin tomatoes
• 3 cloves of garlic, chopped finely
• handful of fresh herbs of choice, we used lovage (or a teaspoon of dry)
• 1 vegan stock cube (we used kallo organic vegetable)
• dash of red wine (optional)
• salt and pepper to taste (check first as stock cube and herbs do give a lot of taste)

Cook the rice as per pack instructions, then add tomatoes, herbs, garlic, seasoning. Stir well, cover and leave to cool/slow cook slightly. Blanch the cabbage leaves (ie. pour boiling water on them), cover and leave to soften. If they’re very tough you may need to simmer them gently too. Leave to cool a bit then build your parcels which is easier said in pictorial form below (mouseover for a bit more detail). Put a couple of tablespoons of rice mixture in each leaf. Place them folded side down in an oven proof dish, pour about half a cup of water in there and cook in the oven at 200c/400F for about half an hour.

Via

• 2 tsp. vegetable oil
• 1/2 tsp. mustard seeds
• 2 green chilies, chopped lengthwise
• 8-9 curry leaves (optional)
• 2 cups fresh green cabbage, finely chopped
• Pinch turmeric powder
• 1/2 cup grated coconut, fresh or dried
• Salt, to taste
• 1 tsp. lemon juice
• 1/4 cup chopped coriander
• 10 2-inch coriander sprigs

Preparation:

Heat the oil. Pop the mustard seeds in it and add the chilies and curry leaves.
Add the cabbage and turmeric powder and stir for a minute.
Add the coconut, salt, lemon juice, and chopped coriander. Stir for 2 minutes. Taste and adjust the seasonings.
Remove from the heat and cool.

Recommendations:

Serve at room temperature, garnished with the coriander sprigs. This salad goes very well with Thai and Indian food. You can use freshly grated or dried coconut as well as fresh or dried curry leaves.

Via