OUMENSE ONDER DIE KOMBERSE
2 meaty bones or marrow bones (very important, to give depth in flavor)
3 onions, finely chopped
3 tablespoons cooking oil
2 teaspoons black pepper
1 teaspoon of salt
3 cloves
3 all spice
1 tablespoon butter
½ teaspoon nutmeg
1 large cabbage
For the meatballs:
500 grams steak mince
5 pieces white bread soaked in water then squeezed dry .
2 garlic cloves peeled and finely grated
1 peeled onion grated
1 egg
1 teaspoon salt
1 tablespoon parsley
1 teaspoon black pepper
1 teaspoon crushed chilies ( optional)
Heat a large pot or saucepan and add your bones and onions, cloves, all spice and salt. Braise till brown, add black pepper and add a cup of hot water. Cook till onions are almost gravy like, adding water when needed. While this is simmering away – we make the meatballs.
Simply mix all the meatball ingredients together in a bowl with your hands, place covered in fridge while you prepare the cabbage leaves.
Now check your pot with the bones and onions and give it another stir, ensuring that it don’t burn. Keep on simmer.
The Cabbage Leaves:
Separate the cabbage into leaves, cutting the thick vein away or else you won’t be able to fold the leaves. Now place the leaves 3 at a time in a large pot with boiling water. Let it cook for just a minute, remove with a slotted spoon and repeat with the other cabbage leaves.
Now take out your meatball mix from the fridge – roll little balls and place in center of cabbage leaves and roll up into little parcels.
Place cabbage parcels into the brown onion gravy, neatly next to each other, add 1 tablespoon of butter at this stage and sprinkle with a little nutmeg. Allow to simmer on a medium heat for 35 minutes. Serve with white rice and some lemon atchar.
Photo and recipe: Deirdre van Rensburg
