Mini Chicken Meatballs over Butter Fried Baby Cabbage and Roma Tomatoes

I really should think about a shorter title but Chicken Meatballs and Cabbage doesn’t quite have the same ring to it.  This makes for a scrumptious lunch or light dinner and comes together in no time at all.

The picture leaves much to be desired but the flavour was delicious, promise.

Mini Chicken Meatballs over Butter Fried Baby Cabbage and Roma Tomatoes


500g ground chicken
1 egg
45ml finely diced onion
15ml sweet chilli sauce
10ml chicken stock powder
5ml dried thyme
Salt and black pepper to taste
1 baby cabbage shredded
8 Roma tomatoes halved


  1. Combine all of the ingredients except for the cabbage and tomatoes in a bowl and form small meatballs.
  2. Pan fry the meatballs in a little drizzle of olive oil and set aside.
  3. Melt a good sized knob of butter in a pan and fry the cabbage and tomatoes for 2 minutes.

Cabbage, Onion and Mushroom Tarts

Tandy’s challenge for this week is to cook something savoury using cabbage.  I really wish Woolies was down the road so I could pick up some baby cabbages but alas, I will have to wait a little longer.  In the meanwhile, I bought half a cabbage at Super U and my idea for petit chou tarts turned out beautifully soft, full of flavour and the individual portions made for a lovely lunch.

Cabbage, Onion and Mushroom Tarts


1 large onion peeled and sliced
125g button mushrooms sliced
3 cups finely sliced cabbage

Egg Custard
2 eggs
250ml cream
125ml milk
½ 60g packet white onion soup powder
2.5ml salt
2.5ml pepper

250ml cheddar cheese


  1. Preheat the oven to 180°C.
  2. Fry the onion and mushrooms in a little butter until tender.
  3. Add the cabbage and stir fry until tender and set aside.
  4. Combine all of the egg custard ingredients in a shaker.
  5. Divide the cabbage mixture into 12 prepared muffin tins.
  6. Pour the egg custard over the mixture and top with the cheese.
  7. Bake for 15 minutes.

Low GI Apple and Cabbage Salad

This is such an easy and extremely tasty salad and is a great accompaniment to any braai (barbecued) meal.

Low GI Apple and Cabbage Salad


1 red apple
1 green apple
10 – 20ml lemon juice
500ml cabbage finely chopped or grated

60ml plain low fat yoghurt
125ml low oil salad cream or mayonnaise
10ml sunflower seeds
4 lettuce leaves


  1. Wash the apples but do not peel them.  Slice thinly and sprinkle with the lemon juice to avoid them discolouring.
  2. Add the apple to the cabbage and mix.
  3. Mix all the dressing ingredients and add 5ml -15ml sugar if it is too tart.
  4. Pour the dressing over the apple and cabbage and mix.
  5. Place in a container, cover and refrigerate for 2 hours.
  6. Serve on the lettuce leaves.


Submitted by:  Desiree Visagie, Johannesburg