Cabbage Wrapped Meatballs in a Creamy Onion Sauce
Here’s our delicious version of a well-loved South African dish that is also known as ‘Ouma Onder die Komberse’ (Granny Under the Blankets). Tasty meatballs are wrapped in softened cabbage leaves, then baked in a creamy onion, wine and parsley sauce. Serve with mash and peas, or with one of our Future 50 ingredients such as millet, quinoa or wild rice.
- 1 large white cabbage
- 3 slices brown bread, crusts on
- 160 ml milk
- 700 g beef mince
- 1 large onion, peeled and coarsely grated
- 10 ml Robertsons mixed herbs
- 2 cloves garlic, peeled and crushed
- 1 extra large egg, lightly beaten
- 5 ml salt
- 2.5 ml Robertsons freshly ground black peppercorns, to taste
- 45 ml vegetable oil
- 500 ml water
- 80 ml white wine vinegar
- 50 g Knorr thick white onion Soup, plus water for mixing
- 250 ml cream
- 60 ml finely chopped fresh parsley
- 7.5 ml fresh lemon juice
- Heat the oven to 180 °C.
- Cut 2 cm off the stalk end of the cabbage and peel off 12 whole outer leaves.
- Cook the leaves in boiling, salted water for about 10 minutes, or until soft and pliable. Rinse in cold water, drain and pat dry on kitchen paper. Set aside.
- Tear the bread into small pieces and place in a large mixing bowl. Add the milk, stir, and set aside to soak for 5 minutes.
- To the bowl containing the bread, add the mince, onion, herbs, garlic, egg, salt and pepper. Using your hands, mix and knead everything together for 2 minutes, or until well combined.
- Divide the meatball mixture into 12 portions and roll each one into a ball about the size of a naartjie.
- Heat the oil in a large pan, add the meatballs (in batches) and very gently fry them on all sides, over a medium-low heat, until they are a nice golden colour but not yet cooked all the way through. Set aside.
- To make the sauce, add 500ml water and the white wine vinegar to the pan in which you cooked the meatballs. Boil gently for 5 minutes, then remove the pan from the heat.
- In a separate small bowl, mix together the contents of the sachet of KNORR Thick White Onion Soup sachet with 125ml water to form a smooth paste. Whisk the paste into the water/vinegar mixture until smooth, then return the pan to the heat and simmer, stirring constantly, for 3 minutes, or until very thick.
- Remove the pan from the heat, cool for 2 minutes, then stir in the cream, parsley and lemon juice.
- Wrap each meatball in a cabbage leaf, tucking the edges underneath to form a neat parcel. Place in a single layer in a greased oven dish.
- Pour the sauce over the parcels and bake at 180 °C for 30 minutes, or until the parcels are cooked right through.
- Serve with mash and peas, or with cooked millet, quinoa or wild rice.
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