(Image source: https://goop.com/)
Recipe by Clem Pedro
For the mince filling:
1 onion, roughly chopped and cooked until well caramelised
2T Woolies tomato paste with soffrito
2T garlic powder
2 slices of bread
1 cup of milk
Salt and freshly ground black pepper to taste
1 head of cabbage, leaves carefully remove to keep intact.
for the samp and beans
2 X 410g can samp and beans, drained
Salt and freshly ground black pepper
Spicy chakalaka to serve
Combine the cooked onion, mince, tomatoes paste and garlic powder together in a mixing bowl. Soak the bread in the milk before adding it to the mince mixture and mixing through, season with salt and freshly ground black pepper to taste
In a pot of simmering hot water. Blanch the cabbage leaves for about 1 minute, making them more tender and pliable.
Add some of the mince fillings to the center before folding over, securing the mince inside. Place it in a roasting dish with the folded side facing down. Continue filling the remaining leaves, packing them tightly in the roasting dish.
Place in an oven preheated to 180C and roast for 30 minutes. In the mean time prepare the samp by adding it to the pan with the butter. Heat over medium heat until the butter becomes slightly browned.
Add the samp to serving dishes before topping with the stuffed cabbages, drizzling over any of the liquid that might form. serve with chakalaka