Culinary Hotline 11 May 2022
We’re going wild with cabbage! Got any ideas or questions? You could join us live on the show!
Cabbage Bredie
Serves: 6-8
Recipe by: Clement Pedro
Ingredients:
3 Tbsp vegetable oil
1kg stewing beef
salt and freshly ground black pepper
1 large onion, chopped
4 bay leaves
3 tsp garlic, finely chopped
4 Tbsp Worcestershire sauce
water to top the ingredients
500g potatoes, peeled and cut into chunks
1 cabbage head, roughly chunked
Serve with steamed rice and chutney
Method:
Heat your oil over a medium heat. Season you beef before adding it to the pot and browning evenly, turning every few minutes. Add your onions, bay leaves and garlic and cook for 5 minutes before adding the Worcestershire sauce and adding just enough water to cover the ingredients.
Reduce the heat to medium/low then cover with a lid leaving it slightly a jar to release some of the moisture. Simmer gently until the meat is completely soft.
Add the potatoes and cover with a lid to soften the potatoes. When the potatoes are almost soft begin adding the cabbage, a handful at a time allowing the cabbage to soften making space in the pot for the next handful of cabbage.
Once all the cabbage has been added cook the dish for 20 minutes or until the cabbage had completely softened. Season with salt and freshly ground black pepper before serving over rice with your favourite chutney.
Ouma Onder Die Kombers
Serves: 6-8
Recipe by: Clement Pedro
Ingredients:
1 large head of cabbage, leaves removed
For the filling:
1kg lean beef mince
1 medium sized onion, blended
4 tsp garlic, finely chopped
4 Tbsp parsley, roughly chopped
2 Tbsp BBQ seasoning
salt and finely ground black pepper
2 x 400g tomato with sweet chilli braised relish
Method:
Bring a pot of water to the boil before adding the leaves and softening them, this will take about a minute. Remove the thicker white bit of the leaves and set your soft leaves aside.
For the filling combine all the ingredients, working it into the mince.
Lay your cabbage leaves flat on a work surface and spoon some of the mince filling into the centre before rolling up to secure the parcel.
Add 1 of the cans of tomato brain relish to the bottom of a baking dish, arrange your stuffed cabbages into the dish packing them tightly then spread over the second can of relish.
Place in an oven preheated to 180C to cook for 35 minutes or until the sauce is bubbling and the cabbage is slightly charred. Serve with steamed rice or mashed potatoes
Awesome Slaw
Serves: 4
Recipe by: Clement Pedro
Ingredients:
1/2 head of cabbage, finely shredded
2 carrots, grated
2 tsp sugar
1 Cup tangy mayonnaise
1 tsp dijon mustard
2 Tbsp vinegar
salt to taste
Method:
Add the cabbage and carrots to a large mixing bowl then sprinkle over the sugar and massage into the mixture until the sugar is almost dissolved.
Add the mayonnaise, dijon and vinegar and mix into the slaw. Finish with a seasoning of salt.
Serve over a freshly steamed Frankfurter serves in a warm toasted hotdog bun.