Name: Cabbage and pilchard foldovers
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 1 cup brown rice uncooked; vegetable oil; 1 tsp cumin seeds; 2.5 ml cardamom sligthly crushed; 2 cinnamon stick; 400 g cabbage shredded; 1 can pilchards lucky star, in chilli sauce; 1 tsp cumin and coriander, ground; 2.5 ml white pepper; vegetable oil; 2.5 ml mustard seeds white; 2.5 ml black mustard seeds; 1 tsp cumin seeds; 1 onion finely chopped; 250 g green beans cooked; 1/4 tsp turmeric; 1 Tbs brown sugar; 1 Tbs mustard powder; 2.5 ml peri-peri; lemon zest only; lemon juice only; 2 feta cheese rounds; 4 cup flour; salt to taste; 4 Tbs butter; 2-3 cup water

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Ingredients (26)

1 cup	brown rice — uncooked
	vegetable oil
1 tsp	cumin — seeds
2.5 ml	cardamom — sligthly crushed
2	cinnamon — stick
400 g	cabbage — shredded
1 can	pilchards — lucky star, in chilli sauce
1 tsp	cumin — and coriander, ground
2.5 ml	white pepper

For the dip:

	vegetable oil
2.5 ml	mustard seeds — white
2.5 ml	black mustard seeds
1 tsp	cumin — seeds
1	onion — finely chopped
250 g	green beans — cooked
1/4 tsp	turmeric
1 Tbs	brown sugar
1 Tbs	mustard — powder
2.5 ml	peri-peri
	lemon — zest only
	lemon — juice only
2	feta cheese — rounds

Dough:

4 cup	flour
	salt — to taste
4 Tbs	butter
2-3 cup	water

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Method:

For the filling:

Cook the rice separately and set aside.

In a pan, warm oil and add cumin, cardamom and cinnamon. Heat until fragrant. Add the shredded cabbage and toss.

Open the can of pilchards and retain the sauce. Clean each piece of fish by lightly scraping off the darker scales and removing the soft cartilage from the middle. Return the cleaned pilchards to their sauce.

Once cabbage has softened, add the pilchards with their sauce. Break the fish down with a spoon. Add the rest of the spices and seasoning.

Once the rice has cooked, add it to the cabbage-and-fish mixture. Mix well.

For the dip:

Warm vegetable oil and add mustard seeds and cumin.

Once seeds have popped, add onion and cook until translucent. Add green beans and stir to coat with oil and spices.

Add remaining ingredients and cook for about 15 minutes on a low heat.

Remove pot from the stove and use a stick blender (or transfer to a jug blender) to make a smooth puree.

For the dough:

Sift the flour and salt together in a bowl. Add the butter and rub in until combined.

Add a little water at a time, kneading into a soft dough until it’s soft and not sticky.

Divide the dough into 12 equal portions. Form each portion into a ball and roll out into a disc shape, about the size of a sideplate.

Cut each circle in half. With the rounded part of the semicircle at the top, put about a tablespoon of filling in the middle and bring up each corner to enfold the filling, forming a triangle shape.

Press down on the corners to seal. (You can use the tines of a fork to crimp the edges).

Fry each foldover in hot oil until golden brown.

Recipe reprinted with permission of MealsOnSpeed. To see more recipes, click here.