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Cape malay spiced red cabbage crème

An impressive flavour bomb with the smoky flavour of the smoked white pepper from the Spicy Cape Malay spice blend. In this recipe, we use the kani hot sauce and the Akoko concentrated chicken stock by guest chef Ayo Ademi. 

Makes 1750g. 

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Allergens and dietary requirements

  • Mustard
  • Soy
  • Fish
  • Sulphite
  • Cow's milk
  • Lactose

Ingredients

500
g
onion, finely cut
500
g
red cabbage, finely cut
4
cloves
garlic, finely chopped
30
g
ginger, finely cut
5
g
grabouw boerewors spicemix
10
g
Cape Malay spice mix
7
g
kani hot sauce
5
g
salt
100
g
Akoko concentrated chicken broth
500
g
water
150
g
whipping cream
1
g
xanthan gum
as needed
red wine vinegar

Scale recipe

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