Vegetarian mains
Root vegetable bobotie with spiced cabbage
Bobotie is a spiced dish from South Africa, originally using leftover meat; nowadays it's often made with minced beef or pork. This one is a veggie version and uses up any odds and ends of root veg. Use a mixture of whatever you have: carrots, celeriac, parsnips, potatoes and sweet potatoes are all fine. A few added cooked lentils or if not vegetarian, leftover roast lamb or beef would be good too. The topping should look a bit like a moussaka.
Ingredients
for the bobotie
- 2 slices white bread
- 300ml milk
- 2 tbsp oil for frying, e.g. vegetable or sunflower
- 1 onion, sliced
- 1 garlic clove, crushed
- 1 tsp fresh ginger, peeled and grated
- 2 tsp mild or medium curry powder
- pinch ground cloves
- 1 kg mixed root veg, peeled and cut into small 1cm dice
- 2 tbsp mango chutney
- 50g sultanas
- 200ml water
- 4 eggs
- 475g plain full-fat yoghurt
- little nutmeg, freshly grated
- 8 bay leaves
for the cabbage
- 3 tbsp oil for frying
- 400g cabbage, core removed, finely shredded
- 2 tsp cumin seeds
- 2 tbsp desiccated coconut
- 1 dried red chilli, finely chopped
Method
main
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Step 1
Preheat oven to 180°C/Gas 4.
For the bobotie
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Step 1
In a bowl, soak the bread in the milk.
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Step 2
In a large pan, heat the oil and fry the onion for about 5 minutes, until translucent. Add the garlic, ginger and spices and cook for another 2 minutes.
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Step 3
Add the root vegetables, mango chutney, sultanas and water. Bring to the boil, reduce the heat and simmer for about 10 minutes.
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Step 4
Break up the bread and add to the pan, stirring to combine. Season with salt and pepper. Transfer to a deep sided baking dish (about 20cm x 30cm).
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Step 5
In a small bowl, lightly beat the eggs and yoghurt together. Add a little freshly grated nutmeg. Pour evenly over the veg.
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Step 6
Lay the bay leaves on top and bake in the oven for about 35-40 minutes, until the top is golden and fluffy.
For the spiced cabbage
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Step 1
Heat 2 tablespoons of oil in a large pan. Add the cabbage and lightly fry for about 5 minutes; you want it to have softened but still have some bite.
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Step 2
Remove the cabbage to a large bowl. Add another tablespoon of oil, the cumin, coconut and chilli to the pan.
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Step 3
Fry for a minute or so, until the coconut is turning golden. Pour over the cabbage to serve.
