For more than 80 years, Mzansi’s most loved cooking companion, Koo, has been the epicentre of many family moments, celebrations and memories created through our mutual fondness for food.

Beyond introducing a plethora of innovations to elevate our meals — including the newly launched Koo Pilchards — the heritage brand has done immense work in inspiring and empowering the communities it serves.

For instance, four young aspiring chefs were recently awarded the opportunity to jump-start their careers courtesy of the Koo Culinary Bursary.

From food to fashion, these exciting collaborations speak to Koo's ongoing commitment to empower SA's youth and foster economic change.

Lihle Mahambehlala's recipe for Spicy Pilchard Cabbage Rolls

Serves: 5-6

Ingredients:

• 1 cup long grain rice 
• 1 tin of Koo Pilchards in Chilli Sauce
• Salt and pepper, to taste
• 1 head cabbage
• Oil, for sautéing 
• 1 medium onion, chopped
• 1 tin of chopped tomatoes 
• 1 sprig of rosemary, leaves stripped and chopped
• A handful of basil, chopped 
• 1 tbsp sugar

Method:

1. Cook the rice as per the packaging instructions.
2. Drain the pilchards, reserving the sauce they came in, and mix with the rice. Season well with salt and pepper.
3. Place the head of cabbage in a pot of hot water on the stove. As it cooks, peel off each outer leaf and set aside.
4. Preheat the oven to 200°C.
5. Assemble the cabbage rolls. Put 2 tbsp of the rice and pilchard filling on a cabbage leaf, roll it up, fold in the sides, tightly tucking them in, and place in a greased baking dish. Repeat with the remaining ingredients.
6. Add a splash of oil to a pan and cook the onions until golden brown, add the tomatoes, herbs and sugar, and let the mixture cook.
7. Pour the tomato mixture over the cabbage rolls, adding some of the chilli sauce reserved from the tinned pilchards.
8. Braise in a 200°C oven for 15-20 minutes, until there is a slight char on the cabbage rolls.

This article was paid for by Koo.