TO DRINK: An off-dry riesling.
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 Leek, smoked chicken and cabbage soup Serves: 6 Cooking Time: 40 mins Ingredients 45ml (3 tbsp) olive oil 6 young leeks, washed and sliced (white part only) 1 small white onion, finely chopped 2 garlic cloves, crushed 2L good quality chicken stock 4 smoked chicken breasts, finely sliced 2 baby cabbages, thinly sliced
If you aren’t licking the succulent sauce off your fingers when you’re done, you’re eating these sticky Asian beef ribs with savoy cabbage pancakes and bok choi wrong. Recipe by Thulisa Martins
Finely slice a medium-sized cabbage. Mix 50ml extra virgin olive oil and 25ml white balsamic vinegar (regular balsamic discolours the cabbage and doesn’t have the same clean flavour) in a bowl. Add a large pinch of coarse salt and crushed pepper to taste. Mix and add to the cabbage, tossing well before serving. Serve cool, straight from the fridge.
Print Recipe Cabbage and mince lasagne with yoghurt Serves: 6 – 8 Cooking Time: 1 hour and 15 minutes Ingredients 30ml (2 tbsp) olive oil 1 onion, peeled and chopped 3 large carrots, peeled and grated 2 garlic cloves, peeled and crushed 1kg pork mince 1kg beef mince 100g tomato paste 125ml (½ cup) beef
Craving a wrap but trying to cut down on carbs? Maybe you just want a new, creative way to use cabbage. Well stuffed cabbage leaves are a delicious variation on these rich green veggies. Packed with flavour and filling, they’re perfect for a light lunch.
Stuffed cabbage rolls with polenta and sour cream are a deliciously light dish.
Grilled venison with cabbage, lemon grass and coconut samp is a real taste explosion. It might seem unusual to pair gamey meat with such tropical flavours, but the two actually go together beautifully. Succulent rich meat and fresh samp will be your new favourite dish!
TO DRINK: Saronsberg Viognier 2009
While technically a fruit, butternuts are praised for their versatility and sweet, nutty flavour in the kitchen. Coming in at around R24 to R28 per kilogram for individuals, and R10 to R15 per kilogram for bulk bags, butternuts easily fit into any budget. While they are a winter squash, you can find them year-round – meaning you have access to a whole lot of budget-friendly recipes throughout every season. Find out how you can make the most out of this budget veggie below. Everything you need to know about butternuts Butternuts, more formally known as Cucurbita moschata, are technically speaking…
There’s something deeply comforting about opening the pantry and knowing dinner is already halfway sorted. No expensive ingredients, no last-minute dash to the shops – just a humble bag of lentils, a tin of chickpeas, or a jar of beans waiting to work their magic. Pulses may not be flashy, but they’re the quiet overachievers of the kitchen. Affordable, nourishing and endlessly versatile, these cupboard classics have earned their place in everyday cooking – especially when stretching groceries a little further matters. Read more: Budget Veggie Series: Carrots The best part? They do far more than bulk up a meal. Beans, lentils, split peas and chickpeas…
There’s something deeply comforting about a pot of soup bubbling away on the stove. It fills the kitchen with warmth, makes enough to feed a small village, and somehow still leaves you with leftovers. The good kind. The kind that deserves a second round – not a sad, freezer-burnt fate. Freezing soup is one of those kitchen habits that makes life easier. A little effort today means lunch sorted next week, and fewer ingredients heading for the bin. Which soups freeze best? Some soups are practically made for freezer life. These tend to keep their flavour and texture well: Chicken and vegetable broth-based…
Native to Europe and Southwestern Asia, Carrots are a beloved and budget-friendly root vegetable. Varying in shape, size and colour, they are highly nutritious, tasty and around R12 to R20 per kilo – making them a no-brainer addition to your groceries. They’re also available year-round and work for both summer and winter dishes (and everything in between). Find out how you can make the most out of this budget veggie below. Everything you need to know about carrots Daucus carota, a.k.a the carrot, is a root vegetable grown and cultivated the world over for its sweet crunch and myriad…
There’s a certain kind of cooking that only makes sense when the air turns crisp – slower, heartier and far more comforting. It’s the season of one-pot wonders, oven trays piled high, and vegetables that truly come into their own. Right now, it’s all about making the most of Autumn and Winter’s hardworking produce. At the heart of it all are the golden favourites: pumpkin and butternut. Sweet, nutty and wonderfully versatile, they’re the base of everything from silky soups to roasted sides with crispy edges. A sprinkle of warming spices or a drizzle of honey takes them from simple…