Cabbage Frikkadel (Oumense onder die kombers)
Recipe by Cape Malay Cooking & Other Delights
Serves 6
Ingredients:
For the bredie:
- 500g mutton/lamb pieces
- 2 tablespoons oil
- 2 medium onions, chopped
- Salt to taste
- 7 cloves
- 1 - 2 green chillies, deseeded and chopped
- 1 piece stick cinnamon
- 1 large cabbage
- Nutmeg
- Butter
Water as needed
For the frikkadel:
500g fat free minced meat
1 medium onion
1 small green pepper
1 tomato
½ bunch coriander (optional)
½ teaspoon nutmeg
1 teaspoon crushed garlic
1 slice of slightly stale bread soaked in water
1 large egg
Salt & pepper to taste
Method for Frikkadel
:
Wash and drain minced meat well.
Soak bread in water and squeeze excess water out.
Chop onion, pepper, tomato, coriander finely.
Add all the ingredients in a mixing bowl and mix thoroughly using your hands.
Method for cabbage bredie:
Heat the oil in a large deep pot.
Braise the onions until very brown, add the meat and spices and cook until the meat is brown and tender, 20 - 30 minutes depending on your meat.
Add a little water (not excessive) to prevent it from burning.
In the meantime separate the outer cabbage leaves, cutting the veins from each leaf but don’t cut through the leaf.
Chop the inside (the hard part) of the cabbage finely, put the chopped cabbage in a colander.
Pour boiling water over the cabbage and leave to drain.
When the meat is nicely browned add the chopped cabbage to the pot, stir and cook another 10 minutes until the cabbage is browned as well. Stir often to prevent burning.
Wash the cabbage leaves you left whole and steam on top of the meat, remove when softened and set aside.
Prepare your frikkadel. Place a small ball (40ml) of frikkadel mixture in the centre of each cabbage leaf and fold into parcels.
Place the frikkadel parcels on top of the mutton mixture, add 1 cup of water.
Sprinkle with grated nutmeg, dot with small pieces of butter and cook, covered for about 30 minutes on medium. Serve with rice and atchar.