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Mussels with ginger broth and smoorsnoek-stuffed cabbage

Ingredients 20
Servings 8


  • 15
  • 1
    small onion, chopped
  • 1
    stalk celery, finely chopped
  • 15
    fresh thyme
  • 500
    white wine
  • 32
    uncooked mussels, well scrubbed and beards removed
  • 12
    large cabbage leaves (you may need a few more)
  • olive oil for frying
  • 2
    onions, chopped
  • 1
    chilli, chopped
  • 400
    potatoes, peeled and diced
  • 600
    smoked snoek, skinned and boned
  • salt and milled pepper to taste
  • 60
    butter, melted
  • 15
    grated ginger
  • 1
    medium tomato, finely chopped
  • 3
    spring onions, thinly sliced
  • chopped coriander leaves to taste


Fry onion, celery and thyme in butter until softened. Add wine and bring to boil. Add mussels, cover tightly and boil briskly for 5 minutes, or until steam pours from sides of lid. Remove mussels. Discard any that haven't opened, and the top shell of each mussel. Set liquid aside. SMOORSNOEK: Blanch cabbage leaves until pliable and cut out centre rib. Sauté onions and chilli in heated oil until softened. Add potatoes and cook, covered, until tender, adding extra water as needed. Add snoek and braise until mixture is fairly dry (liquid should have been absorbed). Season. Place dollops of smoorsnoek in centre of each cabbage leave, lift edges to make it look like a rose. Place in an ovenproof dish, drizzle with melted butter and roast at 220 ºC for 30 minutes, or until tops of cabbage leaves are crisp. GINGER BROTH: Bring mussel liquid to boil with remaining ingredients and simmer for 5 to 10 minutes, or until tomato softens. Add mussels and heat through. Place 1-2 cabbage 'roses' on a plate and arrange mussels around them.

Read more on: fish/seafood  |  roast  |  shallow-fry

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