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Braised boerewors with lemon and cabbage

Ingredients 13
Servings 4


  • 30
    olive oil
  • 2
    large onions, peeled and quartered
  • 8
    medium-sized pieces boerewors
  • 1
    large ripe tomato, skinned and diced
  • 5
  • 3
    sprigs fresh rosemary
  • 4
    bay leaves
  • 4
    medium potatoes, peeled and thinly sliced into rounds
  • 5
    mustard powder
  • 1
    medium to large lemon, peel, cut into strips
  • sea salt and milled black pepper
  • 1
    small cabbage, quartered
  • 5
    caraway seeds


Heat olive oil in a large frying pan until hot but not smoking. Add onions and sauté over moderate heat until softened, about 10 minutes. Add boerewors and braise until lightly browned and onions are golden. Remove boerewors and set aside. Add tomato, sugar, rosemary and bay leaves to pan. Arrange potatoes on top, sprinkle with mustard, lemon peel and seasoning and simmer, covered, over low heat for 15 minutes. Arrange cabbage quarters over potatoes, sprinkle with caraway seeds and place boerewors pieces on top. Cover and braise until vegetables have softened and turned golden brown, about 30 minutes, or until cabbage is done to your liking.

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