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Three-cheese cabbage bake

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Three-cheese cabbage bake

50 minutes

Nacho-fried chicken with coconut-apple slaw

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Nacho-fried chicken with coconut-apple slaw

30 minutes

Ostrich steak skewers with satay sauce

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Ostrich steak skewers with satay sauce

10 minutes

Kassler chop tray bake

Cabbage recipes

Kassler chop tray bake

15–20 minutes

Pan-roasted venison with ’nduja cabbage

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Pan-roasted venison with ’nduja cabbage

5 minutes

Fried cabbage with tomato curry

Cabbage recipes

Fried cabbage with tomato curry

1 hour

Steamed baby cabbage parcels

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Steamed baby cabbage parcels

45 minutes

Cabbage-and-ham mac ‘n cheese

Cabbage recipes

Cabbage-and-ham mac ‘n cheese

40 minutes

Gourmet meat and cheese platter

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Gourmet meat and cheese platter

40 minutes

Braaied cabbage salad

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Braaied cabbage salad

15 minutes

Miso cabbage stir-fry

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Miso cabbage stir-fry

10 minutes

Korean-style keema

Egg recipes

Korean-style keema

20 minutes

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Korean-style keema

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

500 g Woolworths pork mince
2 T canola oil
1 medium onion, very finely chopped
2 baby cabbages, finely shredded
150 g frozen peas
1 cup weak chicken stock
1 T cornflour, mixed with 2 T water
100 g spring onions, thinly sliced
20 g fresh coriander, torn
jasmine rice, for serving
4 free-range eggs, fried, for serving (optional)

For the marinade, mix:

4 T Woolworths gochujang paste
2 - 3 T soya sauce
2 T mirin or dry sherry
1 - 2 T honey
1 garlic clove, grated

Method

1. Mix the mince with the marinade and allow to stand for 20 minutes.

2. Heat the oil in a suitable non-stick pan. Add the onion and cook very gently until very soft and pale golden. Add the mince and stir- fry for 5–7 minutes, until just cooked.

3. Add the vegetables and soften for about 5 minutes. Stir in the stock and simmer, covered, for a few minutes until just tender.

4. Gradually stir in the cornflour and until slightly thickened. Check the seasoning. Sprinkle with spring onion and coriander and serve with jasmine rice. If you like, top each serving with a fried egg.

Find more mince recipes here.

Photographs: Toby Murphy
Production: Brita du Plessis
Food Assistant: Kate Ferreira