Remove the outer leaves of the
cabbage. Cut into quarters and remove the central stalk. Cut each
quarter into bite size pieces (as shown in photo). Wash in cold water
Cut up the corned silverside into
bite size cubes. Wash in running cold water and dry thoroughly with a
kitchen towel. Sprinkle the corned silverside cubes with cracked black
pepper. Put aside.
Finely chop the tomatoes without
crushing. Halve the onion, then finely slice.
In a deep saucepan, add 5 tablespoons
of vegetable oil. Heat under medium-high. Add the finely sliced
onions, crushed ginger and garlic. Cook until the onion slices become
transparent. Put in the chopped tomatoes, stir and allow the
tomatoes to cook until the sauce is well blended 5-10 minutes. Add a
little hot water if necessary to prevent the sauce from burning.
Add the corned silverside pieces and
stir in with the tomato sauce. Allow to simmer until the corned
silverside pieces are half cooked and become opaque. Add a little bit
of hot water if necessary to prevent the corned silverside from
Stir in the chopped cabbage leaves
and the cloves. Mix well together. Cover the saucepan and allow to
simmer over low heat until the cabbage is cooked to your preference.
Stir at intervals to ensure even cooking and prevent burning. You may
add a little hot water if necessary.
Taste the cooked cabbage pieces and
if necessary, season with salt to your preference. Mix well after
adding the salt.
Serve over rice with a chatini pomme
d'amour (tomato chutney).
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