Cabbage and Carrot Turnovers: Has this ever happened to you?
You come across a blog. A cooking blog. You see a recipe that appeals to you on some unexplainable level. Naturally, you leave a nice comment and then you move on. You look at all kinds great recipes that day, but for some reason later that same day you find yourself thinking about that one particular recipe. You try to shake it out of your head. You’re not even hungry, yet you find yourself going back to that blog for a second look.
But the trouble with going back for a second look is now that recipe becomes lodged in your brain. You can’t shake it off. Everything you see reminds you of that one particular recipe. Still, you try to stay focused on the tasks at hand and move on with your day.
Somehow you make yourself believe that you have moved on. Sure that recipe is flitting around the corners of your mind, but you think you have got the situation under control. Then out of nowhere, while sitting around one night watching American Idol weeks later – BOOM, there’s that recipe front and center in your brain blocking your view of the television.
What do you do to get a little peace and quiet? Well, I’ll tell ya the only thing you can do is get to the kitchen and put the whole incident to rest.
That’s just what happened to me. I came across a recipe for enchanting little turnovers made with a savory Savoy cabbage and carrot filling. The idea of that simple set of ingredients sitting inside a flaky pastry actually was haunting me. For some reason, I couldn’t stop thinking about this combination of tastes and textures. It just would not let me be. I think my mom used to make something similar…
So the other night I just had to end the anticipation. I turned off the television and made these bewitching little turnovers.
It’s funny that I become so centered on making this recipe too. That doesn’t happen to me very often. In fact, I am a little bit suspect as to why it happened in this particular instance because the blog in question is The Witchy Kitchen. I think she may have cast a spell on me. Culinary witchcraft hardly seems like a fair way to people to try your recipes, now does it?
- 2 c all-purpose flour, plus more for rolling
- 1 c cold unsalted butter, cut into small dice
- 1/2 c yogurt
- 2 T cold water
- 1 1/2 c savoy cabbage, chopped slaw style
- 1 carrot, thinly sliced
- 1/2 c onion, cut into 1/4′ dice
- 1 clv garlic, peeled and minced
- 1/2 t whole mustard seeds
- 1/2 t kosher salt, plus more for sprinkling
- 1/4 c chicken broth
- 1 egg, lightly beaten with a bit of water for the egg wash
- 1 T olive oil
In a bowl, stir together flour and 1/4 t salt. Using a pastry blender, cut cold butter into flour until your mixture looks like a coarse meal with some pea-sized pieces of butter. Mix the water into the yogurt and add to the flour mixture. Mix till you get a nice dough.
Form the dough into a ball. On a floury surface, roll into an 18 by 9‑inch rectangle. Take the ends and fold the dough crosswise into thirds forming a 6 by 9‑inch rectangle. Fold the dough into thirds again from the other side (to your right, so that you have a small square or even ball like shape). Wrap dough and chill in the fridge for 1 hour.
While the dough is chilling make the filling. Heat the olive oil in a medium-sized saute pan set over medium heat. Add the cabbage, carrot, onion, garlic, remaining 1/4 t salt, and mustard seeds to the pan. SautÃ© for 5–6 minutes, stirring occasionally. Add the broth and continue to cook and stir until the pan is nearly dry. Remove from heat and cool.
At this point cut the chilled dough in half. Roll each half of the dough out on a floured surface into a 12-inch square. Cut the two 12 inch squares into 8 equally-sized squares. Divide the cooled cabbage mixture equally among the 8 squares. Fold over the edges of the dough toward each other to form a triangular shape. Crimp the edges together with the end of a fork and brush with egg and sprinkle with additional salt.
Bake at 395 for 10 minutes. Turn the heat down to 385 and bake for 12–15 more minutes or until golden. Serve hot.
SERIOUS FUN FOOD