Ingredients
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2 baby cabbages
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8 pieces knuckles
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1 onion
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4 peppercorns
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Salt and Robertson’s pure black pepper
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Sunflower oil
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1 chilli
Method
Trim and wash knuckles. Season with black pepper.
Fry both sides in oil until golden brown.
Add chopped onion and chilli.
Add a little water at a time until knuckles are soft and tender.
Add shredded baby cabbages and salt to taste.
Serve with creamy sella basmati rice and home cooked beetroot cut in thick slices.