This is a new twist on a beloved South African dish: Ouma Onder Die Komberse. Big, juicy meatballs are flavoured with nutmeg, onion and lemon zest, wrapped in soft cabbage ‘blankets’, then baked in a creamy lemon sauce.
The paragraph above comes directly from just-published Real Food: Healthy, Happy Children, by Kath Megaw (Quivertree, 2015), and I’m honoured to have been asked to contribute some of my low-carb recipes to the book.
South African paediatric dietician Kath Megaw is a leading fundi on low-carb and ketogenic diets for children. “Wait!” I hear you cry. “Low carb for kids?” Yes, that’s right, but I can assure you that this is not some faddish, irresponsible book leaping onto the banting bandwagon. It’s a painstakingly researched, well-informed, sensible guide that advocates a return to real, ‘living’ food using the wholesome unprocessed ingredients so familiar to our grandparents.
What’s pleased me so much about contributing to this project is seeing my name on the same line as Phillippa Cheifitz‘s. Phillippa, who wrote many of the gorgeous recipes in the book, is one of the grande dames of South African cookery writing, and I have greatly admired her since I cooked my way through her inspiring Cosmopolitan Cookbook in my twenties.
I hauled my tattered, cake-spattered copy of that book to the launch, and my day was complete when Phillippa graciously signed it for me, 29 years after I bought it.
I’m so looking forward to trying the recipes on my own family – specially the mouth-watering treats from the party food section. (My beloveds feel so deprived of puds these days.)
|Nutty Exploding Apples with Vanilla Custard: another of my recipes
from Real Food: Healthy, Happy Children
Low-Carb ‘Grannies in Blankets’
12 outer leaves from a cabbage (or baby savoy leaves)
salt and milled pepper, to taste
1 large onion, peeled
900g beef mince
1 extra-large free-range egg, lightly beaten
2 cloves garlic, peeled and finely grated
3 tbsp thick Greek yoghurt
1½ tsp nutmeg
1 tbsp olive oil
2 tbsp white wine vinegar
1 cup cream
4 tbsp finely chopped parsley
butter, for greasing
1. Preheat the oven to 170°C (fan off).
2. Trim away the thick lower ‘ribs’ of the cabbage leaves. Bring a large saucepan of water to a
rolling boil, then add a wedge of lemon and a pinch of salt. Plunge the leaves into the water,
partially cover with a lid and blanch for 7 to 9 minutes, or until the leaves are wilted.
3. Drain (reserving the poaching water), then run the leaves under cold water for 3 minutes and
set aside to drain further.
4. Grate the onion on the fine tooth of a grater to create a soft, juicy pulp. Tip this into a large
mixing bowl and add the mince, egg, garlic, yoghurt, nutmeg and the zest of 1 lemon, plus
seasoning. Combine the mixture well using your hands., then roll the mince into 12 balls, each
about the size of a golf ball.
5. Heat a little olive oil in a non-stick frying pan and brown the meatballs on all sides, in batches,
over a medium-high heat – this should only take a few minutes per side as they should be nicely
caramelised, but still raw on the inside. Set the meatballs aside on a plate.
6. Turn up the heat and add the vinegar, plus half a cup of the cabbage poaching liquid. Let this
mixture bubble vigorously for 3 to 5 minutes, or until it has reduced by half.
7. Remove the pan from the heat, wait a minute, then stir in the cream. Return the pan to a
medium heat and let the sauce bubble for 1 minute, stirring now and then, until it has slightly
thickened. Now stir in the juice of half a lemon and the parsley and set aside.
8. Pat the cabbage leaves very dry on kitchen paper. Tuck a leaf around each meatball and arrange
in a buttered baking dish. Pour the sauce around and over the cabbage parcels and cover the dish
loosely with tin foil. Bake for 20 to 25 minutes, or until the ‘grannies’ are cooked right through.
Serves 4-6 Per serving: energy: 514 kcal protein: 33g fat: 39g carbs: 7g ratio: 1.0 :1
Recipe courtesy of Quivertree Publications.
More of my meatball recipes: