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Dedicated to South Africans living abroad...and all lovers of Traditional South African food

Newsletter #57  - August 17  ,2003

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  Dumelang!

Here is the answer to last issue's question: What is the Small Five? Go take a look here! 

If you can add anything to my Boererate (Home Remedies) page I will appreciate it a lot!

My list of Wacky Sarmies is growing, if you have not yet done so, please add yours! The Elephant Stew recipe is also still receiving contributions, please add yours!

Last time I featured some rice recipes. Now for something different! You either love cabbage or you don't.  In my high school hostel days the food wasn't all that great, but for some reason I loved the cabbage that was served. Being one of the few, I always had more than enough to eat as cabbage wasn't popular with the other kids! Cabbage also forms the basis of many African dishes and, together with maize meal can be considered one of the staple ingredients.

You will be surprised at what can be accomplished with the common cabbage. If you scroll down you will see salad, stew and soup recipes. Then Beggar's Purses, which I haven't tried myself but it looks delicious, then good old boerewors with cabbage as well as Bubble and Squeak which I remember being served by the hotel we used to vacation at in Durban, years ago. Then there is a potjie with a difference, a Bullybeef and Cabbage potjie, which I will certainly try out sometime! To end off with, I have a Cabbage Bake, Cabbage Chutney and Curried Cabbage with Eggs.

I am on the lookout for plans (blueprints) for an outdoors oven, build with bricks like they used to bake homemade bread in in the old days. can anyone help? Please email me.

Click here for great posters!

The recipes below range from soup to dessert, so choose which part of your meal you would like race based and try that recipe, or even better, try them all.

Enjoy!!

If you live outside SA and you know of a store or online store that sells SA Goods and food, please let me have their contact details which I will then add to my
SA Food page.

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When you have had a look at the recipes below, click here to visit the main recipe page on my site. 

Any comments, positive or otherwise on this Newsletter will be appreciated!

That's it for now
Totsiens!
Peter

 

The Recipes
See Links for Metric Converter

 
  Cabbage Salad

75 g (125 ml) sultanas
hanepoot wine to cover sultanas
1/2 head cabbage, shredded
1 carrot, finely grated
350 ml mayonnaise (or 250 ml mayonnaise and 100 ml sour cream)
15 ml vinegar
15 ml milk
grated rind of 1 lemon

Soak the sultanas in hanepoot wine overnight. Combine all the ingredients and stir in
the sultanas.

Cabbage Stew

25 ml (2T) margarine, lard or oil
2 large onions, sliced
1 clove garlic, crushed
1 kg stewing lamb or mutton
10 ml (2t) salt
freshly ground black pepper
little stock, water or wine
500 g potatoes, peeled and sliced
1 head cabbage, shredded
250 ml (1 cup) chopped celery
5 ml (1t) dill
freshly grated nutmeg

Heat margarine in a large saucepan and sautÚ onions and garlic till transparent. Add
the meat and brown quickly. Add salt, pepper and a little stock, cover and simmer
till meat turns tender. Add potatoes, cabbage celery and dill and stew for another
hour. Add nutmeg to taste and serve with rice.


Bacon and cabbage soup

125 g streaky bacon (rind removed), chopped into small pieces
1 onion, finely chopped
15 ml olive oil
500 ml potatoes, peeled and finely chopped
1 head of cabbage, shredded
2 l chicken stock
salt and freshly ground black pepper to taste
lemon juice

TO SERVE
100 g Brie cheese
few extra rashers bacon, grilled

Fry the bacon in a saucepan until done. Remove from the pan and set aside. Fry the onions in the remaining fat until glossy. Add the olive oil and stir-fry the potato cubes until glossy. Add stock and bring to the boil, reduce the heat and simmer until the potato cubes are tender. Season to taste with salt and pepper and a dash of lemon juice. Remove the rind of the Brie and cut the cheese into 1 cm cubes.
Place the cheese cubes in the bottom of soup bowls and ladle the hot soup on top.
Garnish with grilled bacon and the remaining cheese cubes and serve. Serves 6-8


Beggars' purses

PURSES
1 medium cabbage, cored
500 ml freshly grated breadcrumbs
250 ml milk
2 onions, finely chopped
500 ml finely chopped fresh herbs (parsley, chives, garlic chives and tarragon)
salt and freshly ground black pepper
grated nutmeg
chives to tie the bundles
75 ml butter

POTATOES
12 medium potatoes
salt, pepper and grated nutmeg
50 ml butter
15 ml oil
vegetable or beef stock
25 ml sesame seeds

ONIONS
75 ml butter
4 onions, thinly sliced
10 ml sugar
salt and pepper
1 large brown mushroom, peeled and finely chopped
25 ml chopped garlic chives
a pinch each cayenne pepper, dry mustard and curry powder

1. PURSES: Place the cabbage in a large saucepan and add salted water up to 5 cm.
Cover and bring to the boil. Remove outer leaves after intervals of about two minutes. Refresh leaves in ice-cold water. Drain well and set aside. Use only 12 large leaves for this recipe. If there are any left over, use them to wrap around frikkadels. Soak the crumbs in the milk. Process the crumbs, onions and herbs in a food processor. Season to taste with salt, pepper and nutmeg. Using a sharp knife or potato peeler, shave the stems of 8 cabbage leaves to that they are as thin as the leaves. Thinly slice the remaining 4 leaves and mix with the crumb mixture.
Divide the mixture among the shaven leaves. Season lightly, fold up the sides and roll to form a bundle. Tie each bundle with a chive. Melt the butter in a large ovenproof dish, before adding the bundles. Cover and bake for 10 minutes in a preheated oven at 180 ║C.

2. POTATOES: Peel the potatoes. Melt the butter and the oil in a large frying pan.
Add the potatoes, shake the pan so that the potatoes are covered with the butter and fry until nicely browned - about 10 minutes. Add enough beef stock (or vegetable stock for vegetarians) to reach about half way up the potatoes, cover and cook for 25 minutes. Sprinkle the sesame seeds over.

3. ONIONS: Melt the butter in a frying pan, add onions, sugar, salt and pepper and stir-fry over a medium heat until soft. Add remaining ingredients and simmer until all fluid has evaporated. NB: Never fry onions until brown or they will turn bitter.
Good cooks only fry onions until they are soft and transparent.
TO SERVE: Divide the onions, forming a nest in the centre of each of the 8 plates. Slice potatoes and arrange in a circle on top of the onions. Place a cabbage 'purse' in the centre and serve immediately.


Braised boerewors with lemon and cabbage

30 ml olive oil
2 large onions, peeled and quartered
8 medium-sized pieces boerewors
1 large ripe tomato, skinned and diced
5 ml sugar
3 sprigs fresh rosemary
4 bay leaves
4 medium potatoes, peeled and thinly sliced into rounds
5 ml mustard powder
1 medium to large lemon, peel, cut into strips
sea salt and milled black pepper
1 small cabbage, quartered
5 ml caraway seeds

Heat olive oil in a large frying pan until hot but not smoking. Add onions and sautÚ over moderate heat until softened, about 10 minutes. Add boerewors and braise until lightly browned and onions are golden. Remove boerewors and set aside. Add tomato, sugar, rosemary and bay leaves to pan. Arrange potatoes on top, sprinkle with mustard, lemon peel and seasoning and simmer, covered, over low heat for 15 minutes. Arrange cabbage quarters over potatoes, sprinkle with caraway seeds and
place boerewors pieces on top. Cover and braise until vegetables have softened and turned golden brown, about 30 minutes, or until cabbage is done to your liking


Bubble and squeak

10 ml olive oil
125 g streaky bacon, sliced
2 medium onions, chopped
400 g cabbage, shredded
750 g potatoes, peeled and diced and cooked
salt and freshly ground black pepper, to taste
100 g butter
4 large eggs
toast, to serve

Heat the olive oil in a large saucepan and fry the bacon until crisp. Remove from the pan and set aside. Fry the onions and cabbage in the bacon fat until soft. Mix with the bacon and cooked potatoes and season to taste. Place this mixture in a greased ovenproof dish and dot with the butter. Bake in preheated oven for 25 minutes, until golden and crisp. Fry the eggs. To serve: Place a spoonful of bubble and squeak onto each serving plate and top with a fried egg. Serve with a slice of toast.


Bully beef and cabbage potjie

20 ml oil
1 large onion, chopped
2 baby cabbages, finely chopped
salt and black pepper to taste
600 g bully beef, cut into small cubes
250 g shell noodles, cooked and drained

Heat the oil in a hot, flat, cast-iron pot and sautÚ the onion until glossy. Add the cabbage and sautÚ until the cabbage softens. Season to taste and add the bully beef cubes. Use a fork to mash a few of the cubes. Stir and heat over low heat until warmed through. Add the noodles, simmer until warm and serve. Serves 4.


Cabbage bake

1 medium cabbage, shredded
250 ml grated Cheddar cheese
250 ml soft white breadcrumbs
4 rashers bacon, chopped
4 eggs, whisked
125 ml milk
salt and freshly ground black pepper to taste

Preheat the oven to 180 ░C and butter a 22 cm square ovenproof dish.
Cook the cabbage in a little salted water until done but still firm.
Drain well and mix with the remaining ingredients.
Spoon the mixture into the prepared dish and bake for about 45 minutes or until firm and golden brown.


Cabbage chutney

600 g brown sugar
1 l water
1 kg cabbage, cut into thin strips
2 large onions, finely chopped
625 ml grape vinegar
50 ml cake flour
35 ml curry powder
15 ml mustard powder
5 ml turmeric
10 ml salt
pepper to taste

Dissolve the brown sugar in the water. Add the cabbage and onion and boil until most of the liquid has evaporated.
Add the vinegar, reserving a little to blend with the remaining ingredients. Bring to the boil once more.
Blend the reserved vinegar with the remaining ingredients, add to the pan and simmer until most of the liquid has evaporated. Stir every now and then to prevent the mixture from burning.
Season with extra salt and pepper if necessary and pour into sterilised jars. Seal.
Makes 750 ml to 1 litre chutney


Curried cabbage with eggs

1 onion, sliced
1 clove garlic, crushed
oil
15 ml curry powder
2 ml ground ginger
10 ml ground coriander
10 ml mixed herbs
500 g half a medium-sized cabbage, finely shredded
20 ml Worcestershire sauce
30 ml chutney
6 eggs
salt and pepper

SautÚ the onion and garlic in a little oil until soft. Add the seasonings, except the
Worcestershire sauce and chutney, and stir-fry for about another minute. Add the
finely shredded cabbage and stir-fry gently. Add a little water and simmer until the
cabbage is done but still crisp. Flavour with Worcestershire sauce and chutney.
Make hollows in the cabbage mixture and break 6 eggs into the hollows. Cover the
pan and reduce the heat. Cook until the eggs are done. Season to taste with salt
and pepper and serve with rice or mashed potato. Serves 6.

 

 

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