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Braaied cabbage salad

Name: Danillo’s oregano-marinated mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: Starters & Light meals
Ingredients: brown shimeji mushrooms 500 g,white shimeji mushrooms 500 g,honey ½ cup,extra virgin olive oil 1½ cups,white balsamic vinegar ¼ cup,garlic, halved 3cloves,fresh oregano 5sprigs,sea salt and freshly ground black pepper, to taste

By Vusi Ndlovu

Serves 8 to 10

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

6 baby cabbages, halved
1⁄3 cup canola oil
sea salt, to taste
freshly ground black pepper, to taste
2 bunches kale

For the beer-and-mustard dressing:

4 T wholegrain mustard
2 T Dijon mustard
3 T good-quality raw honey
2 1⁄2 cups lager
1⁄2 cup canola oil
lemon juice, to taste

Method

1. Dress the cabbage in half the oil, season lightly and grill over a bed of hot coals until deeply coloured on both sides.

2. Dress the kale in the remaining oil and season lightly. Braai over coals until nicely charred all over.

3. To make the dressing, place all the ingredients in a jar and shake until emulsified. Adjust the seasoning with salt and lemon juice. Keep leftover dressing in the fridge.

Find more braai recipes here.

Photographs: Toby Murphy
Production: Abigail Donnelly

This is a test recipe

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