Spiced smoked pork fillet with orange salad

20 minutes

Couscous recipes

Baked spiced fish with couscous

15 minutes

Chops recipes

Baked marinated lamb chops

10 minutes (plus 20 minutes if baking potato wedges)

Pork steaks with rosemary and panfried butter beans

15 minutes

Fragrant spice and verjuice poached pears with pistachio mascarpone

20 minutes

Dark chocolate and coconut tart with pear shavings

20 minutes

Offal recipes

Poached tongue in a mustard cream with root vegetables

1 ½ hours

Cheese recipes

Honey-drizzled cranberry cheese and pear stack

Warm squid and chermoula salad with crisp fennel

5 minutes

Cauliflower recipes

Garlicky creamed cauliflower soup with burnt mustard seed and chilli butter

25 minutes

Soup recipes

Baby spinach soup with olives and oregano

20 minutes

Cabbage recipes

Steamed mushroom cabbage rolls with beetroot risotto

30 minutes

Steamed mushroom cabbage rolls with beetroot risotto

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 40 minutes

Cooking Time 30 minutes

Ingredients

sea salt and freshly ground black pepper
crème fraîche, for serving

For the stuffing

400–500 g button or portabellini
mushrooms, quartered
1-2 cloves garlic, crushed
2 T butter
1 T chopped dill
100 g chevin or feta, crumbled

For the rolls

1 cabbage
½ cup organic vegetable stock
1 T chopped dill

For the beetroot risotto

1 onion, finely chopped
2-3 T butter
1 clove garlic, crushed
1 cup risotto rice
4 cups organic vegetable stock
1 x 125 g punnet ready-cooked beetroot in
sweet vinaigrette

Method

To make the stuffing: Quickly rinse the quartered mushrooms and drain. Stir-fry the mushrooms and garlic in the hot butter until all the liquid has evaporated and the mushrooms are just cooked. Add the dill and chevin or feta, and season to taste.
To make the rolls: Cut out the core of the cabbage and discard. Place the cabbage in a deep bowl and cover with boiling water. Leave to soften then, when cool enough to handle, peel off the 8 largest leaves. Remove the coarse ribs from each leaf and steep the remains in boiling water to soften again. Place a spoonful of stuffing onto each leaf before rolling it up and securing it with a length of string. Pack the cabbage rolls into a saucepan just large enough to hold them snugly. Add the stock and dill and season to taste. Bring to a simmer, then reduce the heat and cover tightly. Steam for 30 minutes, or until the cabbage is tender.
To make the beetroot risotto: Soften the onion in the butter, then stir in the garlic and rice. Pour in one cup of stock and cook, stirring, until all the liquid is absorbed. Add another cup of liquid. Stir, again until the liquid is absorbed. Repeat with another cup of stock, then cook, stirring frequently, for 20 minutes, or until the rice is swollen and almost tender. Blend the remaining cup of stock with the beetroot and add to the risotto. Cook, stirring, until the rice is tender, with a bit of a bite. Season to taste.
To serve: Serve the cabbage rolls with the beetroot risotto and crème fraîche on the side.
Per serving: 2265.5 KJ, 10.2 g protein, 30.4 g fat, 46.6 g carbs

TASTE’s take:
They may look glamorous, but these affordable midweek meals are as easy as one, two, three.

Creamy Kashmiri chilli prawns

Spinach lasagne

Air-fryer nachos

Spiced smoked pork fillet with orange salad

Baked spiced fish with couscous

Baked marinated lamb chops

Pork steaks with rosemary and panfried butter beans

Fragrant spice and verjuice poached pears with pistachio mascarpone

Dark chocolate and coconut tart with pear shavings

Poached tongue in a mustard cream with root vegetables

Honey-drizzled cranberry cheese and pear stack

Warm squid and chermoula salad with crisp fennel

Garlicky creamed cauliflower soup with burnt mustard seed and chilli butter

Baby spinach soup with olives and oregano

Steamed mushroom cabbage rolls with beetroot risotto

Steamed mushroom cabbage rolls with beetroot risotto

Ingredients

Method