Mini boerewors rolls with coleslaw

By Drum Digital
10 July 2014

Serves 6, Preparation time : 15 min, Cooking time : 20 min.

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


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


6 hot dog rolls

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

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

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

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

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.

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