Cabbage recipes Archives

Cabbage recipes

Three-cheese cabbage bake

50 minutes

Cabbage recipes

Green asazuke-inspired pickle

Cabbage recipes

Cabbage wrapped meatballs

1 hour

Apple recipes

Curried apple chutney with pork belly espetadas

50 minutes

Beef recipes

Sauerkraut rösti stacks

45 minutes

Bread recipes

Dombolo steamed in cabbage leaves

40 minutes

Cabbage recipes

Kassler chop tray bake

15–20 minutes

Cabbage recipes

Pan-roasted venison with ’nduja cabbage

5 minutes

Braai recipes

Potbrood Chelsea bun

35 minutes

Rainbow kachumbari

Serves 6

Difficulty Easy

Prep Time 20 minutes

Ingredients

1 baby green cabbage, very thinly sliced
1 baby red cabbage, very thinly sliced
1 red onion, halved and thinly sliced
1 large carrot, peeled and finely sliced julienne
500 g Woolworths exotic tomatoes, quartered
1 green chilli, thinly sliced
1 red chilli, thinly sliced
1 large avocado
1⁄2 cup white wine vinegar
40 g brown sugar
sea salt and freshly ground black pepper, to taste
1 t dried mixed herbs

Method

Toss all the ingredients in a bowl and serve.

Cook's note: This kachumbari is also a great sandwich filler. If you have leftovers, pack them into burgers or spoon on top of chicken schnitzels for a quick weekday dinner.

Find more salad recipes here.

Photography: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Ellah Maepa

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Umfino (maize meal cooked with cabbage and leafy greens)

Three-cheese cabbage bake

Green asazuke-inspired pickle

Cabbage wrapped meatballs

Curried apple chutney with pork belly espetadas

Sauerkraut rösti stacks

Dombolo steamed in cabbage leaves

Kassler chop tray bake

Pan-roasted venison with ’nduja cabbage

Potbrood Chelsea bun

Classic Italian cabbage-and-rice soup with toasted cheese

Rainbow kachumbari

Rainbow kachumbari

Ingredients

Method