cabbage Archives

Nightshade recipes

Uphuthu nekabishi (dry pap with cabbage stew)

45 minutes

Christmas recipes

Porchetta with pecorino cream sauce

1 hour 20 minutes

Cabbage recipes

Classic Italian cabbage-and-rice soup with toasted cheese

2 hours

Beef recipes

Tea-poached chicken, rice and greens

1 hour 15 minutes

Seafood recipes

Snoek ceviche

15 minutes

Spicy hake Tex Mex rice salad

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

1 T olive oil
1 T mild seasoning
450 g freshly frozen hake medallions, thawed

For the rice salad:

190 g parboiled long-grain rice
4 cobs sweetcorn
3 T olive oil
1 T mild seasoning
15 g fresh coriander, finely chopped
15 g fresh parsley, finely chopped
sea salt and freshly ground black pepper, to taste
¼ cabbage, shredded
1 red pepper, seeded and sliced
2 avocados, cubed
½ cucumber, sliced

For the dressing, whisk:

1 lime, zested and juiced
1 T honey
15 g fresh coriander
½ cup sour cream

Method

1. Mix the olive oil and mild seasoning and rub onto the hake. Bake at 180ºC for 20 minutes.

2. To make the rice salad, cook the rice according to package instructions. Char or grill the corn. Slice off the kernels and set aside.

3. Heat the olive oil in a large pan and stir-fry the rice with the seasoning. Mix through the herbs and season to taste. Spoon onto a large platter and add the corn, shredded cabbage, pepper, avocado and cucumber. Top with the hake and serve with the dressing.

Cost per serving: R43.17

Find more great value recipes here.

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Uphuthu nekabishi (dry pap with cabbage stew)

Porchetta with pecorino cream sauce

Classic Italian cabbage-and-rice soup with toasted cheese

Shortrib adobo with ting

Tea-poached chicken, rice and greens

Snoek ceviche

South African curried cabbage

Spicy cabbage hash browns & crispy fried eggs

Spicy hake Tex Mex rice salad

Spicy hake Tex Mex rice salad

Ingredients

Method