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Pap and Cabbage Tartlets

pap and cabbage

Pap and Cabbage Tartlets
Recipe by: Tumi Mogoai
Prep time: 30 min
Serves: 4

2 tbsp Excella oil
2 cups mielie meal
2 ¾ cups water, boiling (more water if you want the pap softer)
pinch of salt
1 onion
1 tbsp garlic, chopped
½ cabbage, shredded (about 2 cups)
¼ packet soup powder
¼ cup water, room temperature
salt and pepper to taste

Preheat oven to 200C
In a medium saucepan, pour the 2 ¾ cups of water and boil on medium to high heat. When water starts bubbling, reduce heat to medium and immediately add the mielie meal while stirring vigorously to allow each grain to be coated with the water. A wooden spoon works best. Cover the pot and cook for 10 minutes before reducing the heat to low for a further 10 minutes.
While the pap cooks, in a separate pan, fry the onion in Excella oil until translucent then add the garlic and cabbage. Fry the cabbage until it is a little translucent then sprinkle in the packet soup powder. Stir thoroughly then add the remaining water and allow the mixture to cook through and thicken.
Season with salt and pepper then remove from the heat.
Once the pap is cooked, set aside for chill until it is easy to handle.
Using your hands, fill and line a greased muffin tin with the creating a base for the filling. Top the pap tartlets with the cabbage filing and some raw onion then bake in the oven for 10 minutes.
Serve hot with any side of your choice.

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