Sauteed cabbage, boerewors and ushatini
6
Easy
20 minutes
45 minutes
Boerewors meets the comforting simplicity of uphuthu in this proudly local plate. Sweet sautéed cabbage brings a soft, savoury balance, while a punchy ushatini-style salsa cuts through with brightness and heat. It’s humble ingredients layered with flavour. A dish that feels both deeply nostalgic and effortlessly modern, where every bite is hearty, vibrant, and unmistakably South African.
1. Sauté boerewors in 1 T canola oil till cooked, set aside (don’t discard the juices or you can make a gravy on the side).
2. Sauté chopped onion and spices in remaining canola oil until translucent.
3. Add chopped cabbage and fry, ensure not to overcook the cabbage. Season to taste with sea salt and black pepper.
4. To make the ushatini, mixed all the ingredients together. Add white spirit vinegar and season to taste with salt.
5. Boil water with 1 t salt, add maize meal in a heap, cover, and steam on low for 25–30 minutes without stirring. Finally, fluff the mixture with a fork until it is light, airy, and crumbly, allowing it to steam for another 10–15 minutes.
Ingredients
Method
- 2 T canola oil
- 1.5 kg Woolworths Grabouw Boerewors
- 1 brown onion, chopped
- 1 half cabbage, chopped
- 1 T mixed dried herbs
- 1 t garlic powder
- 1 t onion powder
- 1 t garlic paste
- 1 t paprika
- Woolworths Sea Salt and Black Pepper, season to taste Ushatini
- 1 slicing tomato, chopped
- ½ red onion
- 2 Woolworths Hot Green Finger Chillies
- Woolworths Sea salt and Black Pepper, season to taste
- White spirit vinegar, season to taste
- Pinch of sea salt Uphuthu
- 3 cups Woolworths Super Maize Meal
- 2 cup Water
- 1 t sea salt
Method
Ingredients
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