CABBAGE MEATBALLS

Cabbage “Frikkadel” soos my ouma Elbe Cronje my geleer het. As ek dit maak, skep almal 2 keer 🤣🤣. Ek het dit bedien met soet pampoen, room spinasie en ‘n slaatjie.

3 slice white bread (dry it in oven until you can make bread crumbs)
2 medium onion, grated
2 carrots, grated
10 ml crushed garlic
10cml cayenne pepper
10 ml curry powder
5 ml ground coriander
10 ml beef / chicken spice
5 ml salt
10 ml ground black pepper
30 ml chopped fresh / dry parsley
35 ml oil
30 ml Worcestershire sauce
500 g beef mince (1 packet)
3 eggs
cabbage leaves

Boil cabbage leaves in salt water until soft. Combine onion, carrots, all the spice and garlic with the beef mince.

Add eggs and bread crumbs. Leave mixture in fridge for 30 minutes.
Shape into balls. Wrap cabbage leaves around the meat balls.

Heat oil in a frying pan and brown the covered meatballs – a few at a time – for about 7 minutes on each side. Turn the heat down slightly and continue cooking until cooked through.
Cabbage will turn brown.

Recipe and photos: Ilzette Feyt