Cab­bage, meat frikkadels easy to make

Cape Times - - NEWS -



2 meaty bones or mar­row bones (im­por­tant, to give depth in flavour) 3 onions finely chopped 3 ta­ble­spoons of cook­ing oil 2 tea­spoons of black pep­per 1 tea­spoon of salt 3 cloves 3 all­spice 1 ta­ble­spoon of but­ter 1/2 a tea­spoon of nut­meg 1 large cab­bage For the frikkadel (meat­balls) 500g of steak mince 4 pieces of white bread soaked in wa­ter then squeezed dry 2 gar­lic cloves peeled and finely grated 1 peeled onion grated 1 egg 1 tea­spoon of salt 1 ta­ble­spoon of pars­ley 1 tea­spoon of black pep­per 1 tea­spoon of crushed chill­ies (op­tional)


Heat a large pot or saucepan and add your bones and onions, cloves, all­spice and salt. Braise till brown, add black pep­per and add a cup of hot wa­ter. Cook till onions are al­most gravy like

– adding wa­ter when needed. While this is sim­mer­ing away – make the frikkadel. Sim­ply mix all meat­ball in­gre­di­ents to­gether in a bowl with your hands – place cov­ered in the fridge while you pre­pare the cab­bage leaves. Check your pot with the bones and onions and give it an­other stir. En­sur­ing that it doesn’t burn. Keep it sim­mer­ing. The cab­bage leaves: Sep­a­rate the cab­bage into leaves cut­ting the thick vein away or else you won’t be able to fold the leaves – now place the leaves three at a time in a large pot with boil­ing wa­ter. Let it cook for just a minute – re­move with a slot­ted spoon

– re­peat with other cab­bage leaves. Take out your frikkadel mix from the fridge – roll lit­tle balls and place in cen­tre of cab­bage leaves. Now roll up into lit­tle parcels . Place cab­bage parcels into your brown onion gravy, neatly next to each other, add 1 ta­ble­spoon of but­ter at this stage and sprin­kle with a lit­tle nut­meg. Al­low to sim­mer on medium heat for 35 min­utes. Serve with white rice and some le­mon achar.

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