Can you believe we’ve had rain continuously for almost a week in Johannesburg. Come on rain please give us a break now, we’ve had enough. My mood is a little down because there’s no sunshine and I’ve had so much happening the past week. All I want is a little bit of light in my life right now. I will write a separate blogpost about that aspect soon. For now let me share with you my simple Braised White Cabbage Recipe.
This Braised White Cabbage was my older son’s favourite. If I cooked this and made him some roti he was a happy child. It’s been a while since I cooked this dish and seeing we are having some cooler days it calls for some warm, comforting food. This Braised White Cabbage is so delicious with served with some Soft Butter Rotis
I have cooked this just the way my mum cooked it, it’s so simple anybody can cook it. It also doesn’t require too many ingredients and yet it is still delicious. I did not cook my cabbage too much because I still wanted a little crunchiness to it. If you prefer you can cook it longer. I saw a recipe where some sausages was added to braised cabbage. That cabbage was a little different to this one in terms of spices but I think those sausages could go really well mixed in with this recipe. Definitely going to try that soon.
We generally use dried chilli for this recipe but I’ve added a bit of both for added flavour. If you feel like it you can also add some potatoes to the dish too.
Please do try this simple recipe and let me have your comments.
Braised White Cabbage
- 1/2 of one large cabbage, finely sliced or 8 cups
- 3 tbsp light olive oil or vegetable oil
- 1 tspn black mustard seeds
- 1 onion finely chopped
- 3 dried chillies (or less), broken in halves
- 2 green chillies slit in half
- Discard the outer leaves and finely slice the cabbage. Rinse well and set aside
- Heat oil in a pot. Add mustard seeds and fry until it bursts
- Add chillies and onion and sauté until onion is slightly brown
- Add the cabbage, season with salt. Cover and allow the cabbage to sauté on low heat for about 20 to 30 minutes until the cabbage is cooked
- You can add a few drops of water if it is drying out too quickly
- Once all the liquid is dry and the cabbage is slightly brown turn off the heat. Serve hot with roti or as a side dish