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
Open your fridge after a grocery run and chances are you’ll slide fresh produce into the first open space you see. A shelf here, a drawer there. It seems harmless enough. But that small habit could be the reason your spinach wilts too quickly or your herbs turn limp before the week is over. The most misunderstood spot in your fridge? The crisper drawer. And despite its name, many of us aren’t actually using it the way it was designed. More than just extra storage The crisper drawer isn’t simply a place to hide vegetables you forgot you bought. It’s designed to create a slightly different climate from the rest of the fridge – one…
If you’ve been tempted by those sculptural mushrooms at your local market, this is your sign to take them home. Blue oyster and lion’s mane may both fall under the “exotic” umbrella, but in the kitchen they behave very differently. Once you know how each cooks, you’ll reach for them with confidence. Here’s what sets them apart – and how to make them shine. Flavour and texture Blue oyster mushrooms are soft and elegant, with rippled caps in shades of blue-grey. Their flavour is gently savoury with a subtle umami depth. Cooked quickly, the edges turn crisp while the centres…
Bursting with flavours, these crispy, crunchy Braaied pork hot dogs with slaw are the perfect lunch time meal. There’s something undeniably nostalgic about a hot dog sizzling over open flames – and this braaied version takes the classic to bold, proudly South African heights. Juicy pork sausages are flame-grilled until lightly charred and smoky, then nestled into soft, toasted rolls and topped with a vibrant, crunchy slaw that delivers freshness in every bite. The slaw is a crisp medley of shredded cabbage, carrot and fresh herbs, lightly dressed to balance creamy tang with a touch of sweetness and acidity. Perfect…
The new year is unavoidably reflective. December’s excess has receded; the champagne flutes are boxed away, the reservation calendar thins, and resolutions hover briefly before dissolving into something more realistic. What remains is a clearer sense of what we actually want to eat, drink, and gather around. Not what went viral. Not what photographed well for three weeks. But what endured, what exhausted us, and what is quietly inching its way onto menus and into our homes. In South Africa, this reckoning feels especially sharp. The cost of living has narrowed our appetite for novelty-for-novelty’s sake. Diners are cautious, more deliberate, and increasingly…
A lot of people swear by buying in bulk – and I’m definitely one of them. When done right, bulk buying can make your groceries last longer, score you better prices, keep your pantry, fridge, and freezer well-stocked, cut budget costs, cut down on last-minute grocery runs, and give you more freedom to shake up your weekly dinner routine (which, let’s be honest, can get pretty repetitive). That’s why we’ve put together this handy listicle to help you decide which foods are truly worth buying in bulk, why they’re suited to it, how long they last, and the best ways…