Fatima’s Oumense onder die Komberse/ Cabbage Frikkadel

Fatima’s Oumense onder die Komberse/ Cabbage Frikkadel

Cabbage Frikkedel

Author: Fatima Sydow


  • 2 meaty bones or marrow bones Very important to give depth in flavor
  • 3 onions finely chopped 
  • 3 tbsp cooking oil
  • 2 tsp black pepper
  • 1 tsp salt
  • 3 cloves
  • 3 all spice
  • 1 tbsp butter
  • ½ tsp nutmeg
  • 1 large cabbage

For the Frikkadel (meatballs)

  • 500 g steak mince
  • 5 slices white bread soaked in water then squeezed dry
  • 2 garlic cloves peeled and finely grated
  • 1 peeled onion, grated
  • 1 egg
  • 1 tsp salt
  • 1 tbsp parsley
  • 1 tsp black pepper
  • 1 tsp crushed chillies (optional)


  • Heat a large pot or saucepan and add your bones and onions, cloves, all spice and salt.
  • Braise till brown, then add black pepper and add a cup of hot water.
  • Cook till onions are almost gravy-like – adding water when needed.
  • While this is simmering away, we can make the Frikkadel.
  • Simply mix all meatball ingredients together in a bowl with your hands. Place covered in the fridge while you prepare the cabbage leaves.
  • Check your pot with the bones and onions and give it another stir to ensure that it doesn't burn. Keep on simmer.
  • The Cabbage leaves: Separate the Cabbage into leaves cutting the thick vein away or else you won't be able to fold the leaves. Now place the leaves 3 at a time in a large pot with boiling water. Let it cook for just a minute. Remove with a slotted spoon and repeat with other cabbage leaves.

  • Now take out your Frikkadel mix from the fridge. Roll little balls and place in the centre of cabbage leaves. Roll up into little parcels.
  • Place cabbage parcels into your brown onion gravy, neatly next to each other and add 1 tablespoon of butter at this stage and sprinkle with a little nutmeg. Allow to simmer on medium heat for 35 minutes.


Serve with white rice and some lemon atchar.

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