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    Ouma’s cabbage frikkadels
    In Mother’s Day recipes to warm mom’s heart

    Ouma’s cabbage frikkadels

    This is the most wonderful, homely meal. Made with pork mince and simple spices, the frikkadels are amazingly tasty wrapped in soft cabbage in an apple sauce, just like Ouma made them.

    Print Recipe

    Ouma’s cabbage frikkadels

    Serves: 10
    Cooking Time: 1 hr 30 mins

    Ingredients

    • oil, to fry
    • 1 onion, peeled and finely chopped
    • 3 garlic cloves, peeled and crushed
    • 1,5kg pork mince
    • 2 slices white bread, soaked in
    • 100ml milk
    • 15ml (1 tbsp) garam masala
    • 15ml (1 tbsp) dried herbs
    • 15ml (1 tbsp) brown sugar
    • 1 dried chilli, finely chopped
    • 15ml (1 tbsp) balsamic vinegar
    • salt and freshly ground black pepper, to taste
    • 100g cake flour, seasoned

    • SAUCE

    • 1 apple, skinned and diced
    • ½ onion, peeled and finely diced
    • butter/oil, to fry
    • 250ml (1 cup) vegetable stock
    • 250ml (1 cup) apple juice
    • 330ml bottle dry cider
    • 20 cabbage leaves (see ‘NOTES’)
    • deep-fried sage leaves, to garnish (optional)

    Instructions

    1

    Preheat the oven to 180˚C. Heat a splash of oil in a pan over medium heat and fry the 1 chopped onion and the garlic until soft.

    2

    Mix together the pork mince, whitebread, fried onion and garlic, garam masala, herbs, sugar, chilli and vinegar and season the mixture to taste.

    3

    Heat a little oil in a deep pan over medium heat. Shape the mixture into balls about half the size of a tennis ball – don’t roll them too big or they will be difficult to wrap. Dust in the seasoned flour and fry in the pan until brown on all sides. Set aside to cool. Keep the pan to make the sauce.

    4

    Place the meatballs in an ovenproof dish and finish off in the oven, about 20 minutes. Removefrom oven, but leave the oven on.

    5

    In the same pan, make the sauce. Add the apple and ½ diced onion and saute in a little butter or oil until soft. Add the vegetable stock, apple juice and cider and reduce to about 375ml (1½ cups), about 30 minutes.

    6

    Blanch the cabbage leaves in boiling water, 15 seconds, thenrefresh in iced water and place on paper towel to cool and dry.

    7

    Wrap the cooked meatballs carefully in the cabbage leaves and place in an ovenproof dish. Pour over the apple-cider sauce and bake in the oven, about 30 minutes. Garnish with deep-fried sage leaves, if desired, to serve.

    Notes

    Smaller cabbages work better and are a more vibrant green once blanched. Look for cabbages with leaves a little bigger than you would like your meatballs to be.

    Made this cabbage frikkadels recipe? Tag us @foodandhomesa #cookingwithFH on Instagram

    ALSO SEE: Creamy chicken pasta

    Creamy chicken pasta

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    Tips for cooking cabbage feature image
    In How to

    Tips for cooking cabbage

    Cabbage is a versatile and budget-friendly vegetable. From its crisp, raw form in salads to its comforting presence in soups and stews, cabbage offers a wealth of culinary possibilities. Whether you’re a seasoned cook or just beginning your culinary journey, here’s your guide to mastering the art of cooking cabbage.

    Preparation

    Preparing cabbage (1)
    Photo: Pexels

    Proper preparation is key to cooking cabbage. There are a few steps you’ll need to consider first before you start cooking. 

    Selecting the right cabbage: Choose cabbage heads that are firm, with vibrant colour and tight leaves. Avoid those with blemishes, bruises, or wilted outer leaves.

    Cleaning: Remove any outer leaves that appear damaged or wilted. Rinse the cabbage head under cool water to remove any dirt or debris.

    Cutting and core removal: Depending on your recipe, cut the cabbage into wedges, quarters, or slices. To remove the tough core, cut a wedge along the core’s edge, and then remove it from each slice.

     

    Ways to cook cabbage

    Cabbage’s inherent versatility allows this vegetable to shine through a variety of cooking techniques. To properly cook cabbage to your desire, it’s important to know what to do for the cooking technique you want to use. 

    Steaming: Steaming cabbage preserves its natural crunchiness while enhancing its flavour. Simply place cabbage wedges or slices in a steamer basket over boiling water. Cover and steam for about 5-7 minutes until tender yet still crisp.

    Boiling: Boiling cabbage is ideal for soups, stews, or recipes that call for softened cabbage. Place wedges or slices in a pot of boiling water for approximately 8-10 minutes. For added flavour, use vegetable or chicken broth instead of plain water.

    Sautéing: Sautéing cabbage creates a delightful blend of textures and flavours. Heat a pan with a drizzle of olive oil or butter over medium-high heat. Add shredded or chopped cabbage and stir-fry for 5-7 minutes until it’s slightly wilted and tender.

    Braising: Braising cabbage results in a tender and flavourful dish. Begin by searing cabbage slices in a pan until lightly browned. Then, add liquid (such as broth, vinegar, or wine), cover, and simmer on low heat until the cabbage is tender and infused with the liquid’s flavours.

    Read more: Health benefits of drinking cabbage water

    Tips to consider when cooking cabbage

    Cooking cabbage
    Photo: Pexels

    Don’t overcook: Cabbage can quickly turn mushy if overcooked. Keep a close eye on its texture to achieve the desired level of tenderness.

    Seasoning: Enhance the flavour of your cabbage by seasoning it with herbs, spices, or condiments like garlic, ginger, caraway seeds, or balsamic vinegar.

    Combination cooking: Experiment with combining cooking methods. For example, sautéing cabbage before adding it to a soup can infuse richer flavours.

    Pairing ingredients: Cabbage plays well with various ingredients. Incorporate onions, carrots, bacon, or even apples to add depth and complexity to your dishes.

     

    Cabbage’s culinary potential knows no bounds. With proper preparation and these cooking techniques, you’ll be cooking cabbage like a pro and unlocking the flavours and textures that make cabbage a delightful addition to your meals. 

     

    ALSO SEE: Karen Dudley’s caramelised cabbage wedges with buttermilk dressing, chives & fatty crispy puffed rice

    Karen Dudley’s caramelised cabbage wedges with buttermilk dressing, chives & fatty crispy puffed rice

    Written by Maegan-Leigh Jacobs

    Feature image: Pexels

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    Cabbage
    In Lifestyle

    Health benefits of drinking cabbage water

    In the realm of natural remedies, there is a hidden gem that often goes unnoticed – cabbage water. While the thought of drinking water infused with cabbage may not immediately sound appealing, the health benefits it offers are truly remarkable. Packed with essential nutrients and powerful antioxidants, cabbage water can work wonders for your overall well-being.

    Lets explore the surprising health benefits of cabbage water by Healthline and why it deserves a place in your daily routine:

    1. Rich in Nutrients

    Cabbage water is a great source of essential nutrients, including vitamins C, K, and B6, as well as minerals like potassium, manganese, and calcium. These nutrients play a vital role in maintaining a healthy immune system, promoting bone health, and supporting brain function.

    2. Boosts Digestive Health

    Drinking cabbage water can have a positive impact on your digestive system. It contains natural compounds that aid in digestion and help relieve symptoms of indigestion, bloating, and constipation. Cabbage water is also rich in dietary fiber, which promotes regular bowel movements and contributes to a healthy gut.

    3. Supports Weight Loss

    If you’re looking to shed a few pounds, cabbage water can be a valuable addition to your weight loss regimen. Low in calories and high in fiber, it helps keep you feeling full for longer periods, reducing the temptation to snack on unhealthy foods. Additionally, cabbage water acts as a natural diuretic, assisting in flushing out excess water weight from the body.

    4. Detoxifying Properties

    Cabbage water has excellent detoxifying properties due to its high content of antioxidants, and phytochemicals. These compounds help eliminate harmful toxins from the body, reducing the burden on your liver, and promoting a healthy complexion. Regular consumption of cabbage water can leave you feeling refreshed and rejuvenated from the inside out.
    Written by Unathi Balele for BONA.
    Feature image: Pexels
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    caramelised cabbage wedges with buttermilk dressing, chives & fatty crispy puffed rice
    In Chefs

    Karen Dudley’s caramelised cabbage wedges with buttermilk dressing, chives & fatty crispy puffed rice

    Caramelised cabbage wedges with buttermilk dressing, chives & fatty crispy puffed rice

    Karen Dudley is a renowned chef and cookbook author who has made a name for herself in the culinary world with her innovative and vibrant approach to food.

    Experience the culinary artistry of Karen Dudley as she transforms humble cabbage wedges into a caramelised delight. Paired with a tangy buttermilk dressing, fragrant chives, and crispy puffed rice, this recipe is a symphony of flavours and textures.

    Caramelised cabbage wedges with buttermilk dressing, chives & fatty crispy puffed rice
    Photo: Supplied
    Print Recipe

    Caramelised cabbage wedges with buttermilk dressing, chives & fatty crispy puffed rice

    By Karen Dudley – Serves: 4-6

    Ingredients

    • FOR THE CARAMELISED CABBAGE
    • 1 medium cabbage
    • ½ cup olive oil
    • Pinch of sea salt
    • FOR THE BUTTERMILK DRESSING
    • ¼ cup buttermilk
    • ⅓ cup full-cream or Greek yoghurt
    • ¼ cup home-made mayonnaise or store-bought mayonnaise
    • 2 Tbsp freshly squeezed lemon juice
    • 1 Tbsp snipped chives
    • Salt, to taste
    • TO FINISH
    • Finely grated zest of 1 lemon
    • 2 Tbsp snipped chives
    • Flaked sea salt and freshly ground black pepper, to taste
    • ½ cup Fatty Crispy Puffed Rice

    Instructions

    1

    Preheat the oven to 200°C.

    2

    Cut the cabbage into 8 wedges. Line a baking sheet with baking paper. Pour the olive oil onto the paper and one by one, dip the wedges in this pool, ensuring that each wedge is coated well in the oil. Sprinkle lightly with salt. Roast the cabbage in the oven, uncovered, for 15–20 min, until it is tender-crisp and has slightly charred bits. Keep an eye on the wedges and turn them halfway through to ensure the cabbage colours evenly.

    3

    While the wedges are roasting, make the buttermilk dressing by combining all the dressing ingredients in a medium-sized jug.

    4

    When the wedges are cooked through, carefully lift them onto your chosen platter using a large, flat spatula or fish slice.

    5

    Drizzle generously with the buttermilk dressing, sprinkle over the lemon zest and chives, and season with salt and freshly ground black pepper.

    6

    Finish with a sprinkling of Fatty Crispy Puffed Rice.

    ALSO SEE: Indian tomato rice

    https://www.foodandhome.co.za/recipes/indian-tomato-rice

    Recipe by Karen Dudley.

    Feature image: Supplied

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    Chili chicken with pickled cabbage salad
    In Chicken

    Chili chicken with pickled cabbage salad

    Chili chicken with pickled cabbage salad

    Chili marinated chicken served with pickled cucumber and cabbage along side brown rice.

    TOTAL TIME 30 minutes + refrigeration | SERVES 2 

     

    INGREDIENTS

    • 1.5 tbsp rice wine vinegar
    • 3 tsp water
    • 1.5 tbsp white sugar
    • 1 Lebanese cucumber, sliced thinly
    • 1 fresh long chilli, seeded, sliced thinly
    • 1 fresh kaffir lime leaf, shredded finely
    • 2 tsp rice brain oil
    • 1 fresh long chili, seeded, extra
    • 1 clove garlic, chopped
    • 2 x 200 g chicken breast fillets
    • ½ cup brown rice
    • 200 g napa cabbage, shredded finely
    • 1 lime, halved

     

    METHOD

    COMBINE vinegar, the water and sugar in a small pot over low heat. Cook; stirring for 1 minute until sugar dissolves. Increase heat to high, bring to the boil; boil for 3 minutes or until syrup has thickened. Cool for 10 minutes. Transfer to a medium bowl; add cucumber, chili, kaffir and lime leaf. Cover, refrigerate for 1 hour.

    COMBINE oil, extra chili and garlic in a small food processor; process until just smooth. Combine with chicken in a medium bowl. Cover, refrigerate for 30 minutes.

    MEANWHILE, cook rice in a large pot of boiling water for 35 minutes or until just tender; drain. Return to pot; cover to keep warm.

    PREHEAT oven to 200℃. Heat a medium ovenproof frying pan over medium-high heat. Cook chicken for 2 minutes each side or until golden brown. Transfer pan to oven; bake for 12 minutes or until chicken is cooked through. Stand, covered for 5 minutes, then slice chicken breasts.

    ADD napa cabbage to cucumber mixture; stir to coat. Serve sliced chicken with salad, accompany each serving with half the rice and a lime half.

     

    FOOD TEAM TIP: You will need a medium ovenproof frying pan for this recipe.

     

    Print Recipe

    Chili chicken with pickled cabbage salad

    Serves: 2
    Total Time: 30 minutes

    Ingredients

    • 1.5 tbsp rice wine vinegar
    • 3 tsp water
    • 1.5 tbsp white sugar 
    • 1 Lebanese cucumber, sliced thinly
    • 1 fresh long chilli, seeded, sliced thinly
    • 1 fresh kaffir lime leaf, shredded finely 
    • 2 tsp rice brain oil 
    • 1 fresh long chili, seeded, extra 
    • 1 clove garlic, chopped 
    • 2 x 200 g chicken breast fillets
    • ½ cup brown rice 
    • 200 g napa cabbage, shredded finely 
    • 1 lime, halved 

    Instructions

    1

    Combine vinegar, the water and sugar in a small pot over low heat. Cook; stirring for 1 minute until sugar dissolves. Increase heat to high, bring to the boil; boil for 3 minutes or until syrup has thickened. Cool for 10 minutes. Transfer to a medium bowl; add cucumber, chili, kaffir and lime leaf. Cover, refrigerate for 1 hour. 

    2

    Combine oil, extra chili and garlic in a small food processor; process until just smooth. Combine with chicken in a medium bowl. Cover, refrigerate for 30 minutes.

    3

    Meanwhile, cook rice in a large pot of boiling water for 35 minutes or until just tender; drain. Return to pot; cover to keep warm. 

    4

    Preheat oven to 200℃. Heat a medium ovenproof frying pan over medium-high heat. Cook chicken for 2 minutes each side or until golden brown. Transfer pan to oven; bake for 12 minutes or until chicken is cooked through. Stand, covered for 5 minutes, then slice chicken breasts. 

    5

    Add napa cabbage to cucumber mixture; stir to coat. Serve sliced chicken with salad, accompany each serving with half the rice and a lime half. 

     

    Made this chili chicken with pickled cabbage salad? Tag us @foodandhomesa #cookingwithFH on Instagram

     

    ALSO SEE: Pan fried chicken breasts avo grapefruit spring onion salad

    Pan-fried chicken breasts with avo, grapefruit and spring onion salad

    Feature image: Aremedia

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    savoy cabbage sushi
    In Dinner

    Savoy cabbage sushi

    Vibrant and finished with the perfect crunch, these greener sushi rolls are made with savoy cabbage and are easier to make than you may think.

    Savoy cabbage sushi

    HANDS-ON TIME 30 min | TOTAL TIME 1 hr 20 min | SERVES 4

    INGREDIENTS

    • ¼ cup rice-wine vinegar
    • 1 Tbsp. sake
    • ½ Tbsp. sugar
    • ½ tsp. salt
    • 1 cup short-grain or sushi rice, rinsed in several changes of water and drained
    • 500 ml water
    • 3 large Savoy cabbage leaves
    • 4 Tbsp. mayonnaise
    • 1 tsp. wasabi
    • 350 grams smoked salmon
    • ½ cucumber, trimmed and cut lengthwise into thin strips
    • Soy sauce, to serve

    METHOD

    STIR vinegar, sake, sugar, and salt together in a bowl until sugar and salt have dissolved. Set aside.

    ADD rice to a pot and fill with 500 ml water. Bring to a boil over high heat. Once boiling, reduce the heat to low; cover, and cook until rice has absorbed the water and is tender to the bite, 15–20 minutes.

    DRAIN the rice (if needed), and spread out on a large baking sheet. Drizzle vinegar-sake mixture over rice, gently folding to incorporate. Spread out in an even layer and let cool for 30 minutes.

    BLANCH the cabbage leaves in a pot of boiling water for 15–20 seconds. Remove from the water and transfer to a bowl of ice water to cool. Drain the cabbage leaves and spread out on kitchen paper, patting dry with more kitchen paper. Set aside.

    STIR mayonnaise and wasabi together in a bowl and set aside.

    TO ASSEMBLE

    PLACE a cabbage leaf on a sushi mat and then top with a thin layer of rice, spreading it to the edges of the leaf.

    SPREAD the wasabi mayo all along the bottom edge of the leaf. Break the salmon into chunks and arrange across the mayo along with cucumber strips.

    USING the mat to help you, carefully roll up the cabbage into a tight cylinder; then cut crosswise into pieces. Repeat for the remaining sushi rolls.

    SERVE with pots of soy sauce for dipping

     

    Tip from the team: Blanching the cabbage leaves makes them more pliable and easier to roll. Savoy cabbage can be substituted for Chinese cabbage.

     

    Print Recipe

    Savoy cabbage sushi

    Serves: 4
    Prep Time: 30 min Total Time: 1 hour 20 min

    Ingredients

    • ¼ cup rice-wine vinegar
    • 1 Tbsp. sake
    • ½ Tbsp. sugar
    • ½ tsp. salt
    • 1 cup short-grain or sushi rice, rinsed in several changes of water and drained
    • 500 ml water
    • 3 large Savoy cabbage leaves
    • 4 Tbsp. mayonnaise
    • 1 tsp. wasabi
    • 350 grams smoked salmon
    • ½ cucumber, trimmed and cut lengthwise into thin strips
    • Soy sauce, to serve

    Instructions

    1

    STIR vinegar, sake, sugar, and salt together in a bowl until sugar and salt have dissolved. Set aside.

    2

    ADD rice to a pot and fill with 500 ml water. Bring to a boil over high heat. Once boiling, reduce the heat to low; cover, and cook until rice has absorbed the water and is tender to the bite, 15–20 minutes.

    3

    DRAIN the rice (if needed), and spread out on a large baking sheet. Drizzle vinegar-sake mixture over rice, gently folding to incorporate. Spread out in an even layer and let cool for 30 minutes.

    4

    BLANCH the cabbage leaves in a pot of boiling water for 15–20 seconds. Remove from the water and transfer to a bowl of ice water to cool. Drain the cabbage leaves and spread out on kitchen paper, patting dry with more kitchen paper. Set aside.

    5

    STIR mayonnaise and wasabi together in a bowl and set aside.

    TO ASSEMBLE

    6

    PLACE a cabbage leaf on a sushi mat and then top with a thin layer of rice, spreading it to the edges of the leaf.

    7

    SPREAD the wasabi mayo all along the bottom edge of the leaf. Break the salmon into chunks and arrange across the mayo along with cucumber strips.

    8

    USING the mat to help you, carefully roll up the cabbage into a tight cylinder; then cut crosswise into pieces. Repeat for the remaining sushi rolls.

    9

    SERVE with pots of soy sauce for dipping

    Notes

    Tip from the team: Blanching the cabbage leaves makes them more pliable and easier to roll. Savoy cabbage can be substituted for Chinese cabbage.

    Made this savoy cabbage sushi recipe? Tag us @foodandhomesa #cookingwithFH on Instagram

    ALSO SEE: Tuna salad sushi bowl

    https://www.foodandhome.co.za/on-shelf/tuna-salad-sushi-bowl

    ALSO SEE: How to make sushi doughnuts

    How to make sushi donuts

     

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    Red cabbage and prawn spring rolls with spicy dipping sauce
    In Caxton

    Red cabbage and prawn spring rolls with spicy dipping sauce

    The vibrancy of red cabbage will spruce up your dishes in everything from stir fries to sumptuous stuffings. And along with being the cool kid in the cabbage patch, this regal-hued vegetable also rules with its superfood status. Here, we used it in a deliciously crunchy spring roll recipe.

    Recipe and styling by Novmuselelo Mncube

    Photograph by Dylan Swart

    Print Recipe

    Red cabbage and prawn spring rolls with spicy dipping sauce

    Serves: Makes 10
    Total Time: 1 hr 15 mins

    Ingredients

    • PRAWNS

    • 100g panko breadcrumbs
    • 2 large eggs, lightly beaten
    • 50g cake flour
    • 1 tsp paprika
    • salt and freshly ground black pepper, to taste
    • 200g queen prawns, peeled and cleaned
    • canola oil, to deep-fry

    • DIPPING SAUCE

    • juice of 1 lime
    • 2cm piece ginger, peeled and grated
    • 2 tbsp honey
    • 1 red chilli, seeded and finely chopped
    • 2 tbsp fish sauce
    • juice of 1 orange
    • salt and freshly ground black pepper, to taste

    • SPRING ROLLS

    • 100g rice noodles
    • 10 rice-paper sheets
    • 1 each red, green and yellow pepper, seeded and julienned
    • ½ medium red cabbage, shredded
    • 1 small cucumber, julienned
    • 1 avocado, thinly sliced
    • 1 handful each fresh mint and coriander leaves

    Instructions

    1

    For the prawns, place the panko breadcrumbs and lightly beaten eggs into 2 separate bowls. Set aside.

    2

    Combine the cake flour, paprika and seasoning in a small bowl. Whisk until well combined. Add the prawns and toss until coated. Dip a floured prawn into the beaten eggs, then into the breadcrumbs. Repeat until all of the prawns have been coated.

    3

    In a deep fat fryer/large, deep pot, heat the canola oil to 180˚C. Use a sugar thermometer to check the temperature of the oil if using a pot. Add the prawns and deep-fry until golden brown, about 2 minutes. Using a slotted spoon, remove from the deep fryer/pot and place on paper towel to absorb excess oil.

    4

    For the dipping sauce, combine all of the ingredients in a small jug. Mix until well combined. Set aside.

    5

    For the spring rolls, soak the rice noodles in a bowl of hot water until soft, about 10 minutes. Drain and set aside until needed.

    6

    Fill a large heatproof bowl with warm, not boiling, water. Working with one at a time, dip the rice-paper sheets into the warm water and soak until pliable, about 15 – 20 seconds. Place on a clean surface.

    7

    Arrange a few strands of the rice noodles on one half of each rice paper sheet. Top with a small handful of red, green and yellow pepper sticks, shredded cabbage, cucumber sticks, avocado slices, and mint and coriander leaves. Tightly roll and tuck the rice paper around the filling once, then arrange 3 deep-fried prawns on top of the roll. Tightly fold and tuck the rice paper around the prawns to form a spring roll. Repeat with the remaining rice-paper sheets and filling.

    8

    Serve the spring rolls with the spicy dipping sauce alongside.

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    In Caxton

    Red cabbage, carrot and beetroot salad with a sweet chilli dressing

    This quick and delicious Asian-inspired salad makes for a vibrant and flavourful weekday meal on the go

    Print Recipe

    Red cabbage, carrot and beetroot salad with Knorr Creamy Sweet Chilli Salad Dressing

    Serves: 4
    Total Time: 30 mins

    Ingredients

    • DRESSING

    • 125ml
    • Knorr Sweet Chilli Salad Dressing
    • 2,5ml rice vinegar
    • 5ml soy sauce
    • 5ml sesame oil

    • SALAD

    • ½ red cabbage, finely sliced
    • handful spiral cut carrot
    • handful spiral cut beetroot
    • 3 spring onions, finely chopped
    • 60ml white and black sesame seeds, toasted
    • ½ red chilli, finely chopped
    • salt and pepper, to taste
    • lime cheeks, to serve

    Instructions

    1

    Place all the dressing ingredients in a tall jug and whisk until well combined. Set aside until needed.

    2

    For the salad, toss all the ingredients together, then transfer to a large serving platter. Drizzle with the dressing just before serving. Enjoy with the lime cheeks alongside, for squeezing.

    Notes

    KNORR TOP TIP: Skip the salt and add a splash of your favourite Knorr Salad Dressing to savoury dishes – the tangy acidity will lend a tasty kick!

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    Charcoal-smoked cabbage with maple-mustard vinaigrette
    In Caxton

    Charcoal-smoked cabbage with maple-mustard vinaigrette

    A great way to use the hot coals of your braai while cooking your meat. You can also roast the cabbage in an oven set to 200˚C for 1 – 2 hours.

    Recipe and styling by Claire Ferrandi and Dashania Murugas

    Photograph by Dylan Swart

    Print Recipe

    Charcoal-smoked cabbage with maple-mustard vinaigrette

    Serves: 4 – 6
    Total Time: 15 mins + 1 hr 30 mins, to cook

    Ingredients

    • CABBAGE

    • ½ bag charcoal
    • handful firelighters

    • CHARCOAL-SMOKED CABBAGE WITH MAPLE-MUSTARD VINAIGRETTE

    • handful hickory smoking chips, soaked in cold water for 30 minutes (find at hardware stores/large supermarkets)
    • 1 large purple cabbage/2 small purple cabbages

    • VINAIGRETTE

    • zest and juice of 1 lemon
    • 1 tbsp wholegrain mustard
    • ½ tbsp Dijon mustard
    • 90ml olive oil
    • 1 garlic clove, peeled and crushed
    • 2 tbsp maple syrup
    • handful finely chopped fresh chives
    • salt and freshly ground black pepper, to taste

    Instructions

    1

    For the cabbage, place the charcoal in the braai. Arrange 4 – 5 x 1cm pieces of firelighter between the pieces of charcoal and set alight with matches/a lighter. Once the coals are hot and the flame has died down, scatter the soaked wood chips in an even layer over the coals.

    2

    Make a well in the centre of the coals and place the large purple cabbage/ 2 small purple cabbages in it. Cover with the coals and allow the cabbage to cook until soft, about 1 hour to 1 hour and 30 minutes. To check if the cabbage is cooked, insert a sharp knife into the centre to see how soft the layers are. Once the cabbage is soft and cooked through, remove it from the coals and wrap it in cling film. Set aside until needed.

    3

    For the vinaigrette, combine the lemon zest and juice, mustards, olive oil, crushed garlic and maple syrup in a medium bowl. Mix until well combined. Add the chopped chives and season to taste.

    4

    To serve, unwrap the cabbage and remove the first layer of charred leaves. Cut the cabbage into wedges and serve with the vinaigrette alongside, to drizzle.

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    Thai cabbage salad
    In Recipes

    Thai cabbage salad

    This makes a scrumptious salad for a quick lunch.

    Recipe by Sue Greig
    Photograph by Graeme Borchers
    Styling by Anna Montali

    Print Recipe

    Thai cabbage salad

    Serves: 6
    Cooking Time: 15 mins

    Ingredients

    • DRESSING

    • 125ml vegetable oil
    • 10ml sesame oil
    • 30ml light soy sauce
    • 60ml rice vinegar
    • 15ml sugar
    • salt, to taste

    • SALAD

    • 1 red baby cabbage, finely shredded
    • 1 white baby cabbage, finely shredded
    • 1 iceberg lettuce, finely shredded
    • 60g mange tout, sliced into thin strips
    • 3 carrots, julienned
    • 4 spring onions, sliced diagonally
    • 200ml fresh coriander
    • 40ml sesame seeds, toasted
    • 60ml slivered almonds, toasted

    Instructions

    1

    Mix the dressing ingredients together and thin down if necessary with a little water. Depending on how large your salad ingredients are, you may need to double the dressing recipe.

    2

    Mix the salad ingredients and dressing together, and garnish with the coriander, sesame seeds and almonds. Serve immediately.

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    Cabbage and potato cakes with Asian dipping sauce
    In Recipes

    Cabbage and potato cakes with Asian dipping sauce

    Print Recipe

    Cabbage and potato cakes with Asian dipping sauce

    Serves: 4
    Cooking Time: 45 mins

    Ingredients

    • 4 mini Savoy cabbages, finely chopped
    • leaves of 1 medium Chinese
    • cabbage, finely chopped
    • 1 medium green cabbage, finely chopped
    • 5 medium potatoes, cooked and mashed
    • 200g dried breadcrumbs
    • 1 large egg
    • small handful fresh thyme + extra, to garnish
    • 70g peas
    • 100g sweetcorn
    • salt and freshly ground black pepper, to taste
    • oil, to deep-fry

    • ASIAN DIPPING SAUCE

    • 80ml (1/3 cup) light soya sauce
    • 10ml (2 tsp) rice vinegar
    • 20ml (4 tsp) hoisin sauce
    • 3cm fresh ginger, peeled and grated
    • 5ml (1 tsp) sesame seeds
    • 10ml (2 tsp) olive oil
    • 2,5ml (½ tsp) chilli, crushed
    • 10ml (2 tsp) honey

    Instructions

    1

    In a bowl, combine the chopped cabbages and potatoes. Don’t overmix. Stir in the remaining ingredients and season to taste. Divide the cabbage mixture into 8 equal portions and,using your hands, shape into 2cm-thick patties. Refrigerate to rest, 20 minutes.

    2

    Heat the oil in a deep-fryer or deep pot to 180°C. Drop the patties into the hot oil and cook until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towel.

    3

    For the dipping sauce, mix all of the ingredients together in a bowl. Serve the cabbage cakes garnished with thyme and with a side of dipping sauce.

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    Shamrock greens with purple cabbage and pecan salad
    In Hero-ingredients

    Shamrock greens with purple cabbage and pecan salad

    These light, crunchy veggies are delicious. The pea shoots remind me of clovers – a fun nod to St Patrick’s Day festivities. 

    Print Recipe

    Shamrock greens with purple cabbage and pecan salad

    Serves: 4
    Cooking Time: 15 mins

    Ingredients

    • 140g mange tout
    • 200g thin asparagus spears
    • 100g extra-fine green beans
    • 2 handfuls frozen peas, defrosted
    • ½ red cabbage, finely sliced
    • 50g pecan nuts, toasted androughly chopped
    • handful pea shoots

    • DRESSING

    • 60ml (¼ cup) olive oil
    • 45ml (3 tbsp) red wine vinegar
    • juice of ½ lemon
    • 5ml (1 tsp) wholegrain mustard
    • pinch sugar
    • salt and freshly ground black pepper, to taste

    Instructions

    1

    minutes. Refresh in ice-cold water.

    2

    Place the greens on a platter and sprinkle with the peas. Arrange the red cabbage next to the greens and sprinkle with pecan nuts and pea shoots.

    3

    For the dressing, whisk all of the ingredients together and drizzle over the salad just before serving.

    Notes

    Recipe and styling by Claire Ferrandi Photograph by Graeme Wyllie

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    Chilli langoustine salad served with lightly pan-fried bok choy and Chinese cabbage recipe
    In Recipes

    Chilli langoustine salad served with lightly pan-fried bok choy and Chinese cabbage

    This Asian-inspired combination of prawns, ginger and chilli is an instant favourite. Succulent seafood gets even more delicious with a spicy kick, perfect with the milder Chinese cabbage. Chilli langoustine salad will definitely give you a hot experience on a cold day. 

    Print Recipe

    Chilli langoustine salad served with lightly pan-fried bok choy and Chinese cabbage

    Serves: 4
    Cooking Time: 20 mins

    Ingredients

    • Salad

    • 3 Chinese dried mushrooms
    • 20ml peanut oil
    • 20ml fresh ginger, finely chopped
    • 200g small langoustines, shelled and deveined
    • 1 red chilli, seeded and sliced
    • 2 bok choy, separated
    • 500ml good-quality vegetable stock
    • ½ Chinese cabbage, thickly sliced
    • 10ml sesame seeds, toasted

    • Dressing

    • 50ml light soy sauce
    • zest and juice of 1 lime
    • 40ml fresh coriander, torn
    • 50ml peanut oil

    Instructions

    1

    Put the mushrooms in a bowl and cover with water. Leave to soak until soft, about 1 hour. Drain, reserve the water and slice the mushrooms.

    2

    In a large frying pan or a wok, heat the peanut oil and sauté the ginger, making sure the ginger does not burn. Add the langoustines and stir-fry until they change to a pink colour, about 5 minutes.

    3

    Stir in the chilli and fry together with the langoustines for a further 5 minutes. Remove and keep warm.

    4

    Blanch the Chinese cabbage in the stock for a few minutes to enhance the flavour. Drain.

    5

    In the same wok, add the bok choy and Chinese cabbage, and stir-fry for about 2 minutes.

    6

    For the dressing, put the reserved mushroom water in a pot and add the remaining ingredients. Cook until it has reduced and thickened a little.

    7

    To serve, place the vegetables on a plate, top with the prawns, drizzle with the dressing and scatter the sesame seeds over. Serve while still warm.

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    Thai chicken spring rolls on spicy pickled cabbage salad recipe
    In Chicken

    Thai chicken spring rolls on spicy pickled cabbage salad

    Print Recipe

    Thai chicken spring rolls on spicy pickled cabbage salad

    Ingredients

    • 1 small white cabbage, shredded
    • 100ml sweet sushi vinegar
    • 5ml (1 tsp) chilli sauce
    • 5ml (1 tsp) fresh garlic, chopped
    • 5ml (1 tsp) fresh ginger, chopped
    • 2 medium spring onions, finely sliced
    • 2ml fresh chilli, chopped
    • 250g skinless boneless chicken
    • breast, sliced into thin, even strips
    • 1 large carrot, julienned
    • 1 red pepper, seeded and julienned
    • 20ml light soya sauce
    • 1ml peanut oil
    • 1 small bunch fresh coriander, finely
    • chopped
    • 1 packet spring roll pastry
    • 1 large egg, beaten
    • oil, for deep-frying

    Instructions

    1

    Place the cabbage, sweet sushi vinegar and chilli sauce in a bowl. Allow to soften and marinate for about 45 minutes.

    2

    Stir-fry the garlic, ginger, spring onions and fresh chilli in a frying pan or wok. Add the sliced chicken breast and fry for 3 minutes. Add the sliced vegetables, except the cabbage.

    3

    Cook until the chicken is done – veggies must be crunchy. Add soya sauce and peanut oil and stir until the ingredients are coated. Set aside and allow the mixture to cool. Add the coriander.

    4

    Remove spring roll wrappers and cover with a damp cloth to prevent them from drying out. Cut the wrappers in half and lay them lengthways in front of you. Place a tablespoon of mixture onto the bottom of the wrapper and use a pastry brush to lightly brush the outer edges of the pastry. Tuck the wrapper over the filling and fold in the sides of the wrapper to seal the filling, then tightly roll up the spring roll and use a little of the egg wash to secure the edges.

    5

    Heat a deep-fryer to 110°C. While the fryer heats up, drain the cabbage and squeeze out any excess liquid. Set aside.

    6

    When the fryer is at the right temperature gently add the spring rolls and fry until golden and crispy. Drain on paper towel.

    7

    To serve, place a little pickled cabbage on a plate and top with the spring roll; they’re delicious when eaten together.

    TO DRINK: An off-dry riesling.

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    Prawn, papaya, raspberry and red cabbage salad recipe
    In Fruits

    Prawn, papaya, raspberry and red cabbage salad

    Prawn, papaya, raspberry and red cabbage salad is bright, sweet, and refreshing. The light prawn meat is perfect with these succulent fruits, and red cabbage adds some beautiful earthiness. Perfect for a light lunch. 

    Print Recipe

    Prawn, papaya, raspberry and red cabbage salad

    Serves: 4
    Cooking Time: 20 mins

    Ingredients

    • juice of 1 lemon
    • 30ml (2 tbsp) olive oil
    • 5ml (1 tsp) fresh dill, chopped
    • 1kg tiger prawns, cleaned
    • salt and freshly ground black pepper, to taste
    • ½ a large red cabbage, thinly sliced
    • 1 papaya, sliced
    • 100g fresh raspberries
    • 250g baby pea tendrils, to serve

    Instructions

    1

    Bring a saucepan of water to the boil and reduce to a gentle simmer.

    2

    Mix together the lemon juice, oil and dill. Toss the prawns in this mixture and immediately place in the simmering water. Poach for about 5 minutes. Remove with a slotted spoon and season.

    3

    In a mixing bowl, gently toss the cabbage with the papaya and raspberries. Arrange on a platter and serve topped with the prawns and pea tendrils.

    Notes

    To drink: Olive Brook Pinot Noir/ Chardonnay 2010, with an appealingly delicate pink hue and zippy citrus flavours with just a hint of raspberry.

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