Home
Recipes
Carb Conscious

Smashed tomato-and-red pepper smoor

Cheese recipes

Smashed tomato-and-red pepper smoor

40 minutes

Sticky blueberry-and-soya pork ribs

Berry recipes

Sticky blueberry-and-soya pork ribs

2½ hours

Sauna eggs

Asian recipes

Sauna eggs

45 minutes

Smashed cabbage with smoked eggs

Cabbage recipes

Smashed cabbage with smoked eggs

20 minutes

Crunchy no-raisin coleslaw

Coleslaw recipes

Crunchy no-raisin coleslaw

Shisa nyama-style pork chops

Braai recipes

Shisa nyama-style pork chops

35 minutes

Hasselback beetroot

Beetroot recipes

Hasselback beetroot

35–45 minutes

Fennel-and-radish salad

Salad recipes

Fennel-and-radish salad

Roast celeriac

Christmas recipes

Roast celeriac

1 hour

Easy chicken liver pâté

Christmas recipes

Easy chicken liver pâté

15 minutes

Rainbow trout with goat's cheese

Christmas recipes

Rainbow trout with goat’s cheese

Whole roasted cabbage

Bacon recipes

Whole roasted cabbage

2 hours

15 of 122

Whole roasted cabbage

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minute

Cooking Time 2 hours

Ingredients

2 T olive oil
100 g butter
3 leeks, chopped
6 rashers bacon, chopped
4 cloves garlic, chopped
2 cups chicken stock
½ cup apple cider vinegar
sea salt and freshly ground black pepper, to taste
1 large cabbage
30 g parsley, chopped

Method

1. Preheat the oven to 180°C. Heat the butter and olive oil in a large ovenproof pan. Add the leeks and bacon and fry until soft. Add the garlic, stock and vinegar and season.

2. Add the cabbage and cover with foil. Roast for 2 hours, or until soft when tested with a sharp knife at the base of the cabbage. Remove the foil halfway through cooking. Stir the parsley into the sauce just before serving.

Find more Christmas recipes here.

Photograph: Myburgh Du Plessis
Food assistants: Bianca Strydom, Jarryd Thesen, Mogau Seshoene