Side Servings

Ma’mokhele’s curried cabbage

Full Star
4 to 6
10 minutes
20–25 minutes

"An ode to my grandmother who taught me how to navigate the kitchen with feeling. I still miss her and love her dearly.” – Mpho Phalane

Wine/Spirit Pairing
Woolworths Vanilla Chardonnay

Thanks for your rating!

You must be logged in to rate a recipe. Login


  • 2 T butter
  • 1 T olive oil
  • 5 fresh curry leaves
  • 1 t black mustard seeds
  • 2 t curry powder
  • 1 t garlic, thinly sliced
  • ½ t ground turmeric
  • 1 t white pepper
  • lemon juice a squeeze
  • 1 t smoked chilli flakes
  • 4 baby white cabbages, cut into wedges
  • kalonji (nigella) seeds, for sprinkling

1. Preheat the oven to 180°C.

2. Heat the butter and olive oil in a pan and add the curry leaves and mustard seeds. Fry until fragrant and, once the mustard seeds start popping, reduce the heat. Add the garlic and fry until soft, then add the remaining spices and lemon juice and cook for 1–2 minutes.

3. Place the cabbage in a clean bowl, then pour over the melted butter spice mix and gently massage into the cabbage.

4. Arrange the cabbage on a baking tray lined with parchment paper, then roast for 10–12 minutes until soft.

5. To serve, pour over the juices and sprinkle over the kalonji seeds.

Find more cabbage recipes here.

Photograph: Elsa Young
Production: Khanya Mzongwana
Assistant: Clive Ofentse Ndou


Mpho Phalane

Recipe by: Mpho Phalane

Mpho Phalane is the Founder and Head Foodie of Food I love you, a experiential catering company that offers fresh, one of a kind creative culinary experiences.

View all recipes


Load more