Khanya Mzongwana, Author at Woolworths TASTE

Five-ingredient recipes

Umgqusho nmasi

2 hours, plus overnight soaking time

Bread recipes

Potato salad with burnt leek ranch dressing

25 minutes

5 vegetarian curry recipes that will make you fall in love with veggies

Hae Mahaeng: the EC project bringing foodies to Alice

Cake recipes

Self-saucing chocolate pudding

30 - 35 minutes

Tart recipes

Puttanesca roast cabbage

40 minutes

Puttanesca roast cabbage

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

5 T extra virgin olive oil
1 shallot, finely chopped
2 cloves garlic, finely chopped
50 g capers
100 g olives
100 g sundried tomatoes
5 g parsley
8 anchovies, finely chopped
1 x 400 g can chopped tomatoes
2 cups vegetable stock
sea salt and freshly ground black pepper, to taste
1 T brown sugar
6 baby cabbages, halved
mashed potatoes, for serving

Method

1. Heat the oil in a pan. Fry the shallot until caramelised, then add the garlic and fry until fragrant. Add the capers and olives and stir through, then add the sun-dried tomatoes, anchovies and canned tomatoes. Stir in the brown sugar.

2. Simmer for 5 minutes until thickened, then stir in the stock. Season to taste.

3. Preheat the oven to 200°C. Pack the cabbage into an ovenproof dish. Pour over the sauce and cover with foil. Bake for 30 minutes, then remove the foil and bake for a further 10 minutes. Scatter with roughly chopped Parsley and serve warm with mashed potatoes.

Find more cabbage recipes here.

Videography: Romy Wilson and Shavan Rahim
Photograph: Shavan Rahim
Food assistant: Ellah Maepa

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Puttanesca roast cabbage

Puttanesca roast cabbage

Ingredients

Method