Cabbage, meat frikkadels easy to make
FATIMA’S OUMENSE ONDER DIE KOMBERSE CABBAGE FRIKKADEL
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.