Oumense onder die komberse (cabbage frikkadels)

Ingredients 2 meaty bones or marrow bones (important, to give in-depth flavour) 3 onions, finely chopped 3 tbs of cooking oil 2 tsp of black pepper 1 tsp of salt 3 cloves 3 allspice 1 tbs of butter ½ tsp of nutmeg 1 large cabbage For the frikkadels (meatballs): 500g of steak mince 5 pieces of white bread soaked in water then squeezed dry 2 garlic cloves, peeled and finely grated 1 peeled onion, grated 1 egg 1 tsp of salt 1 tbs of parsley 1 tsp of black pepper 1 tsp of crushed chillies (optional) Method 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 frikkadels.

Mix all frikkadel ingredients together in a bowl with your hands – place covered in fridge.

Check your pot with the bones and onions and give it another stir, ensuring that it doesn’t burn. Keep on simmer. Separate the cabbage into leaves, cutting the thick vein away or you won’t be able to fold the leaves. Place the leaves three at a time in a large pot with boiling water. 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. Roll up into little parcels. Place cabbage parcels into your brown onion gravy neatly next to each other. Add 1 tbs 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 atchar. If you have any remaining frikkadel mix, fry in shallow oil and serve on the side.

• From Cape Malay Cooking with Fatima Sydow