Stuffed Cabbage Potjie

Potjie No: 1 or 2
Serves: 6
Cooking Time: 30 minutes
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1 medium cabbage
1 onion, chopped
1 clove garlic, chopped
15 ml cooking oil
500 g minced meat
5 ml salt
Freshly ground black pepper to taste
15 ml tomato paste
50 ml chopped fresh parsley
350 ml meat stock
15 ml wine vinegar
125 ml fresh breadcrumbs
150 ml grated Cheddar cheese

The pot should be large enough for the cabbage to fit in snugly.
Discard limp and blemished outside leaves of cabbage and cut the top off level.
This piece forms the ‘lid’.
Hollow out the inside carefully without damaging the sides.
For the filling, sauté onion and garlic in heated cooking oil until transparent.
Add meat and sauté until it changes colour.
Add seasoning, tomato paste, parsley and 100 ml stock.
Allow filling to cool off slightly, then spoon into hollowed out cabbage.
Replace ‘lid’ and tie cabbage with string to hold it together.
Grease the pot with butter.
Mix remaining stock and vinegar and pour over cabbage.
Sprinkle with breadcrumbs and cheese and cover pot.
Simmer slowly for 20-30 minutes or until the cabbage is tender.
Remove string and serve.

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