Friday, 24 May 2013
CABBAGE / KOOL FRIKKADEL
CABBAGE FRIKKADEL (KOOL FRIKKADEL / OUMENS ONDER DIE KOMBERS)
500g mutton pieces
2 tablespoons oil
2 onions, chopped
Salt to taste
1 – 2 green chilies, deseeded and chopped
1 piece stick cinnamon
1 large cabbage
Water as needed
500gr fat free minced meat
1 small green pepper
1/2 bunch dhanya (optional)
1/2 teaspoon nutmeg
1 teaspoon crushed garlic
1 slice of slightly stale bread soaked in water
Salt & pepper to taste
Wash and drain minced meat well.
Soak bread in water and squeeze excess water out.
Chop onion, pepper, tomato, dhanya finely.
Add all the ingredients in a mixing bowl and mix thoroughly using your hands.
Heat the oil in a large deep pot. Braise the onions until very brown, add the meat and spices and cook until the meat are brown and tender, 20 – 30 depending on you meat, adding water (not excessive) to prevent it from burning. In the meantime separate the outer cabbage leaves, cutting the veins from each leave but don’t cut through the leave. 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 in the pot, stir and cook another 10 minutes until the cabbage are browned as well, stirring 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 leave 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 white rice and atchar.
By: Cape Malay Cooking & Other Delights** Tina De Welzim-Wewege