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Cigars with cabbage




Cabbage :
1 large cabbage
Mixture of meat:
3.5 kg ground beef semi-lean
3 finely chopped onions
3 finely chopped carrots
4 finely chopped celery stalks
1 foot broccoli, finely chopped
2 teaspoons sea salt
2 teaspoons pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons flax seeds (optional)
2 tablespoons sesame seeds (optional)
2 teaspoons steak spices
4 teaspoons liquid concentrated liquid beef broth
1/4 cup Italian breadcrumbs
1/4 cup milk
1 3/4 cup rice (mixed with wild rice)
1 can (284 ml) tomato soup
Sauce :
5 cans (796 mL) diced tomatoes
1 can (680 ml) Hunt’s Tomato Sauce
2 cans (284 mL) tomato soup
2 tablespoons sea salt
2 tablespoons black pepper


Remove the heart of the cabbage and cook it halfway. Remove the cabbage leaves one by one, taking care not to break them. If desired, unpack them by running cold water from the tap near the heart and using a spoon. Reserve the cabbage leaves.

Mix the meat with vegetables, seasonings and rice. Mix the milk with the bread crumbs. Mix together by adding the can of tomato soup. Prepare large balls and set aside.

Mix all the ingredients for the sauce except 1 can of diced tomatoes. Place the sauce in a very large roasting pan.

Take a pellet from the meat mixture and roll it with a cabbage leaf. Stitch with a toothpick if desired. Repeat for all pellets and place in roasting pan.

Add the last can of diced tomatoes over the cabbage cigars. If leaves of cabbage are left, place them on the whole to avoid having to water during cooking. Otherwise, water at least 4 times during cooking.

Bake at 300 ° F for about 2 hours.

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Plantain Scotch Eggs




Recipe for Plantain Scotch Eggs


1 finger of Ripe plantain

3 Eggs

2 teaspoons of Suya powder

1/2 teaspoon of black pepper

1/2 seasoning cube

1/ teaspoon of grated ginger

1/2 cup of Bread crumbs

2 teaspoons of Couscous (optional)

Oil for frying


Boil 2 of your eggs for about 5-7 minutes.

Place in cold water for about 2 minutes and peel the egg and set aside.

Boil your plantain till soft and mash while hot.

Add your seasoning cube, ginger, black pepper and  1 teaspoon of suya powder to the plantain and combine thoroughly.

In a separate bowl, whisk the last egg and set aside.

Using a flat plate, mix the couscous with the breadcrumbs and 1 teaspoon of suya powder and set aside. (I mixed cous cous because I liked the extra crunch. You can use garri as well)

Take your egg and scoop a little of the plantain mash and mould the eggs lightly. Rub some vegetable oil on your hands so the plantain doesn’t stick to your hands as much.

When you have moulded lightly, dip the plantain egg ball in the whisked egg and then roll in the breadcrumbs and set aside.

Heat up your vegetable oil for deep frying and when it’s hot, place your plantain scotch eggs and fry till golden brown.

I find its best to consume this when its not straight from the pot. Allow it rest a bit but whilst staying warm serve with hot sauce.

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Malawian recipes: grilled chambo fish




1 oz. olive oil
1 tsp. turmeric
1 tsp. ground ginger
4 tsp. sugar
Small handful of raisins
8 oz. coconut milk
1 Tbsp. soy sauce
Lemon juice

Method :

Add olive oil to a saucepan. Then add turmeric, ginger, sugar and raisins. Put on a low heat to dissolve the sugar and infuse the spices. Remove from the heat, add coconut milk and whisk rapidly. Add a tablespoon of soy sauce and a dash of lemon juice. If the sauce seems a little thin, thicken with a little roux.

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Salad Muffins Recipe for Pizza




Muffin salty pizza way!

Ingredients for 11 pieces:

180 gr of flour
1 sachet of baking powder
150 gr of white ham
10 cl of olive oil
10 cl of milk
100 gr of shredded
3 eggs salt and pepper (is not that a spice ???)
2 fresh tomatoes cut into small herbs de provence
some black olives

Preparation :

Preheat the oven to 180 ° C In a dish mix the flour and the yeast then make a well. In another dish beat the eggs with milk, olive oil and then pour this mixture into the flour. Mix then add about 50 grams of grated, then cut the ham into small pieces. Season with salt and pepper. Pour the dough into muffin molds and place on top a few dices of fresh tomatoes, grated, a pinch of Provence herbs and a black olive in the center. Bake 25 minutes (heat ventilated fifteen minutes then normal heat)

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