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Cabbage recipes

Boerewors with mielie rice and cabbage

40 minutes

Boerewors with mielie rice and cabbage

By Masego Mbonyana

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

800 g boerewors
1 T vegetable oil
1 large onion, finely chopped
1 x 400 g can tomatoes
1 T paprika
2 T sugar
2 T vinegar or Worcestershire sauce
sea salt and freshly ground black pepper, to taste

For the maize rice:

250 g maize rice
3 cups water
1 t salt
2 T butter
½ cup cream (optional)

For the fried cabbage:

1 T butter
1 T vegetable oil
½ large cabbage, finely shredded
1 small onion, sliced
sea salt and ground white pepper, to taste

Method

1. Cook the boerewors over a medium heat in a pan or griddle pan, turning occasionally, for 15–20 minutes until cooked through and browned. Set aside.

2. Heat the oil in a pan over medium heat. Sauté the onion until soft and lightly golden.

3. Add the tomatoes and simmer for 15–20 minutes until thickened.

4. Stir in the paprika, sugar and vinegar or Worcestershire sauce and season to taste.

5. To make the maize rice, bring the water and salt to a boil in a saucepan. Gradually stir in the maize rice.

6. Reduce the heat to low, cover and cook for 20–25 minutes, stirring occasionally, until soft. Stir in the butter and cream. Adjust the seasoning.

7. To make the fried cabbage, heat the butter and oil in a large pan. Add the onion and cook until soft. Add the cabbage and fry for 8–10 minutes until tender and slightly caramelised. Season well.

8. To serve, spoon the maize rice onto plates, top with the cabbage and finish with the boerewors and tomato relish.

Find more South African recipes here

Videographer: Ndumiso Ngwane

Photographer: JP Fourie

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Viazi karai (crispy fried potatoes)

Green banana curry

Vegan bolo Polana (cashew nut cake)

Butternut, carrot and ginger soup with roasted chickpeas

Boerewors with mielie rice and cabbage

Boerewors with mielie rice and cabbage

Ingredients

Method