Spicy Braised Cabbage

Spicy Braised Cabbage

It takes just six ingredients and 30 minutes of cooking to transform a head of cabbage into this deliciously spicy dish. Serve on its own, or over mielie pap, or as a side dish with a hearty beef stew.

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Prep Time: 20

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Cook Time: 35

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Serves: 4

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Difficulty: easy

Ingredients

  • 1 whole cabbage, sliced
  • 1 onion, sliced
  • 1 green pepper, sliced
  • 45 ml (3 Tbsp) vegetable oil
  • 3 tomatoes, chopped
  • 15 ml (1 Tbsp) Robertsons Masterblends Spicy Shisanyama
  • 10 ml (2 tsp) Rajah Hot Curry Powder
  • Serving Size 4

    Amount per serving

    • Energy 396
    • Protein 4.2g
    • Carbohydrate incl. fibre 21.7g
    • Carbohydrate excl. fibre 13.6g
    • Sugar 11.0g
    • Fibre 8.1g
    • Fat 34.9g
    • Saturated Fat 5.5g
    • Unsaturated Fat 27.7g
    • Monounsaturated Fat 8.0g
    • Polyunsaturated Fat 19.7g
    • Trans Fat 0.2g
    • Cholesterol 0mg
    • Sodium 80mg
    • Salt 0.20g
    • Calcium 11%
    • Iron 15%
    • Potassium 19%
    • Vitamin C 167%
    • Vitamin A 21%

Directions

  1. Slice the cabbage, onion and pepper.

  2. Heat the oil in a frying pan and fry the onion and green pepper until soft.

  3. Add the cabbage, cover the pan and cook until the cabbage begins to wilt.

  4. Add the chopped tomatoes, Robertsons Masterblends Spicy Shisanyama and Rajah Hot Curry Powder and cook for a further 30 minutes, stirring occasionally and adding a little water, if necessary, to prevent sticking.

  5. Season to taste and serve hot.