We walk past these cabbages every day and see them growing. I love the silveryness of their leaves in the sun. After the rain we have had they are definitely looking ready to me so I am finally accepting it is now Autumn and am going to cook with cabbage tonight…
For the Samosa Pastry
makes about 8/10 samosas
- 225 gr plain flour (I use wholemeal, you can use white or a mixture of both)
- 1 1/2 tsp salt
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1 tbsp olive oil or veg oil
- 110 ml water (You may need a little more but start with this)
- Mix the flour, salt, cumin seeds & turmeric in a large bowl until combined.
- Add the oil & water, stir with a wooden spoon then use your hands to bring it together to form a ball of dough. (You may need to add a little more water if it’s too dry).
- Wrap the ball of dough in clingfilm and put it in the fridge while you make the filling.
For the cabbage
- 1/2 head cabbage cut in half & finely sliced
- 1 tbsp olive oil
- 1 1/2 tsp punch pooran*
- 1 small fresh chilli chopped
- 1 tsp cumin powder
- 1 tsp turmeric
- a pinch of dried chilli flakes
- 1 clove garlic chopped
- 1 tbsp ginger paste
- 1 tsp garam masala
- 1 tsp salt
- a squeeze of lemon/lime juice
- a handful of fresh coriander chopped
- 2 tbsp veg stock
- some leftover cooked mashed potato or chopped cooked potato whatever you have.
*Punch pooran is a whole spice mix made up from cumin, fennel, fenugreek, black mustard & onion seeds. It gives a great rounded flavour to any indian dishes & is available from East End Foods.
- Heat the oil in a large frying pan or wok to a medium heat. Add the punch pooran, cooking until the seeds start to pop, then quickly add the rest of the spices, garlic & ginger cooking them for about a minute but do not burn them.
- Add in the cabbage and salt and stir to coat the cabbage in the oil & spices then add the veg stock to loosen it slightly and stir fry the cabbage until it is cooked how you like it. (I like it cooked but still a bit crunchy about 5 mins).
- Add a good squeeze of lemon juice & the chopped coriander and check for seasoning.
You can serve it like this as a side dish its delicious..
4. Now add your cooked mashed potato or cooked chopped potatoes (As much as you like) and stir to combine well.
5. Now take the dough out of the fridge, flour your board & rolling pin and start to need the dough for about a minute to make it stable.
6. Cut the ball of dough into quarters then into eights and roll out one of the pieces of dough to about 2 or 3 mm thick. Then trim it into a square about 10 or 12 cm.
7. Now take a heaped tablespoon of the mix and put it on one half of the square, leave the edges clear
8. Now fold the empty side over the filling to make a triangle and press down the edges then seal them again with a fork.
9. Repeat with the rest of the pastry.
I baked mine in a preheated oven 210 degrees for about 10 – 12 mins. I brushed them with a little oil first & oiled the baking tray. You can deep fry them in hot oil for about 2 minutes on each side.
I served them with some of my fiery fig chutney (see recipe) but you can serve them with any chutney you have or a raita either way they’re great.
I love potato, especially mashed potato, and I also love Indian food so this next idea is an Indian spiced version of Colcannon (An Irish dish with mashed potato & cabbage) or Bubble & Squeak, an English dish made with leftover potatoes & vegetables (usually Brussel sprouts or cabbage) which is made into patties and fried in a pan. Heaven….
Indian Spiced Bubble & Squeak with a Poached Egg
serves 2 vegetarian
- leftover Indian spiced cabbage (see above)
- leftover mashed potato
- 2 eggs
- coriander or chives to garnish
- Mix the cold mash and cabbage together well
2. Press the mix into two chefs rings or cookie cutters to make patties ( Or just shape them by hand). Then heat some oil in a pan over a medium heat. Add the patties to the hot oil and cook them until well browned on both sides and hot in the middle
3. Meanwhile put a large pan of water on to boil with a squirt of vinegar. When it’s boiling turn off the heat, stir the water and carefully crack the two eggs into the water (Break them into the surface of the water). Put the lid on and leave them for 3 minutes.
Serve the poached egg on top of the Bubble & Squeak and garnish with chives or coriander.