Mini boerewors rolls with coleslaw

By admin
11 July 2014

These spicy rolls are perfect weekend food. Enjoy with an ice-cold beer if you like.

Serves 6 Preparation: 15 min Cooking: 20 min

30 ml (2 T) oil

1 onion, chopped

5 ml (1 t) ground cumin

15 ml (1 T) paprika

15 ml (1 T) turmeric

350 g boerewors

2 garlic cloves, chopped

2 ml (½ t) dried chilli flakes

15 ml (1 T) dried mixed herbs

15 ml (1 T) tomato paste

1 can (400 g) chopped tomatoes

125 ml (½ c) beef stock

salt and pepper

COLESLAW

½ green cabbage, shredded

½ red cabbage, shredded

3 carrots, grated

handful of parsley

250 ml (1 c) mayonnaise

30 ml (2 T) Dijon mustard

15 ml (1 T) cider vinegar

salt and pepper

ASSEMBLY

6 hot dog rolls

1 Heat the oil and fry the onion with the cumin, paprika and turmeric.

2 Cut the boerewors into bite-size pieces and brown with the onions.

3 Add the garlic, chilli flakes, mixed herbs, tomato paste, chopped tomatoes and stock. Simmer for 15 minutes and season with salt and pepper.

4 Coleslaw: Mix all the ingredients in a large bowl until the vegetables are coated with the mayonnaise.

5 Assembly: Halve the hot dog rolls but don’t cut all the way through. Add the boerewors and top with coleslaw.

Tip: The leftover coleslaw can be kept in an airtight container in the fridge for up to a week.

-Hope Malau

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