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Ouvrou onder die kombers recipe

By November 24, 2023December 13th, 2023FinGlobal

Ouvrou onder die kombers recipe

November 24, 2023

ouvrou-onder-die-kombers-resep

Cabbage and meatballs, a humble yet satisfying pairing, are cherished in diverse cultures across the globe. From South Africa, where they are lovingly referred to as “ou mense onder die kombers” (granny under the blanket), to international variations like Sweden’s kåldolmar and Poland’s gołąbki, these dishes bring warmth, comfort, and delightful flavors to family gatherings.

“Ouvrou onder die kombers”: A cabbage and meatball recipe

Cabbage-wrapped meatballs hold a special place in South African culinary traditions, drawing influence from both Cape Dutch and Cape Malay cuisines. While the core idea remains intact, the Cape Malay rendition showcases the art of cooking meatballs atop a partially cooked mutton stew, imparting a distinctive flair to this beloved dish.

Cabbage and meatball recipe South Africa: International Variations Abound

The kool frikadelle recipe are a popular dish found in various parts of the world, each with its own unique twist. In Germany, you’ll find kohlrouladen, while Slovakia serves holubky, and Serbia offers sarma. Hungary takes delight in töltött káposzta, and in Poland, they’re known as gołąbki, often referred to as “little pigeons.” These delectable treats feature a savory blend of minced beef, pork, and rice. Even Sweden, Finland, China, and North America, particularly within Polish immigrant communities, have their own versions of these culinary delights.

Meatballs in cabbage: South Africa

To truly appreciate the essence of this dish, let’s explore the traditional South African recipe. It typically combines beef or mutton mince with pork mince, along with bread soaked in milk, onions, parsley, nutmeg, and an egg for binding. While the specific ingredients may vary slightly from recipe to recipe, the result is always a comforting and delightful culinary experience.

How to make cabbage frikkadels

For those eager to recreate this dish, here’s a simple recipe to follow:

What you need:

For the stew

  • 500 grams of mutton or lamb pieces.
  • 2 tablespoons of oil.
  • Chopped onions, approximately two medium-sized.
  • Seven cloves
  • One to two deseeded and chopped green chillies
  • 1 cinnamon stick
  • 1 cabbage, large in size.
  • Water as necessary
  • Butter
  • Nutmeg

For the frikkadel

  • 500 grams of lean minced meat
  • One medium-sized onion.
  • A single, vibrant green pepper.
  • A single tomato.
  • Add half a teaspoon of nutmeg.
  • Use one teaspoon of crushed garlic.
  • A single piece of bread, slightly stale, immersed in water.
  • 1 egg, large in size.
  • Season with salt and pepper to your desired taste.

Making the frikkadel:

  1. Thoroughly wash and drain the minced meat to ensure optimal quality.
  2. To soften bread, immerse it in water and then gently press to remove any excess liquid.
  3. Dice the onion, pepper, and tomato.
  4. Combine all the ingredients in a mixing bowl and thoroughly mix them together using your hands.

Making the stew:

  1. In order to make a delicious pot of cabbage frikkadel, you will need to first heat the oil in a large deep pot.
  2. Once hot, begin by browning the onions until they reach a rich caramel color.
  3. Then, add in your choice of meat and spices and continue cooking until the meat is browned and tender. The exact timing for this step may vary depending on the type of meat you are using, but be sure to add water in small amounts to prevent burning.
  4. While the meat is cooking, take the time to prepare your cabbage leaves. Start by carefully separating the outer leaves and removing any tough veins.
  5. Then, finely chop the remaining inner parts of the cabbage and place them in a colander. Pour boiling water over the cabbage and let it drain.
  6. Once the meat is well-browned, add in the chopped cabbage and cook for an additional 10 minutes until it too has browned nicely, stirring frequently to avoid burning.
  7. For the final step, prepare your frikkadel mixture by forming small balls of about 40ml each. Place these balls onto the softened cabbage leaves, then fold them into neat parcels.
  8. Once all the frikkadels are assembled, place them on top of the stew mixture in the pot. Add 1 cup of water and sprinkle with grated nutmeg before dotting with small pieces of butter. Cover and continue cooking for another 30 minutes on medium heat until everything is cooked to perfection.
  9. Serve hot and enjoy your delicious cabbage frikkadel dish!

Uncover the secret of the Cape Malay kool frikaddel recipe

Cabbage and meatballs, a versatile dish enjoyed in many cultures, bring warmth and comfort to family gatherings. South Africa’s version, known as ourvrou onder die kombers resep, holds true to the traditional flavors while incorporating its own unique twists. With international variations, each country puts their own spin on this beloved dish, showcasing the beauty of cultural diversity through food. By following the simple recipe provided, you too can experience the deliciousness of this classic dish and add it to your repertoire for future cozy family meals. So why not gather some friends and family, try out different variations, and enjoy the warmth and comfort that comes with a hearty serving of cabbage frikkadels. So go ahead and give it a try

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