|30.00 ml||fresh chillies — 573|
|2.00||large onions — peeld and quatered|
|1.00||tomatoes — peeled, diced|
|4.00||potatoes — peeled, sliced|
|5.00 ml||mustard — powder|
|1.00||lemon — peel, cut into strips|
|sea salt and freshly ground black pepper|
|1.00||cabbage — small, quartered|
|5.00 ml||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.