eCook Meal
Venison Meatballs & Mustard Cabbage
with roasted veggies
Sometimes the classics will do, but other nights, you want an adventurous dinner that expands your culinary horizons, Chef! This recipe offers all of that and more, with homemade venison meatballs, cooked in mustard-infused cream sauce with strands of cabbage. Served with a colourful, crunch-forward roast of cauliflower, green beans & rich cannellini beans spiced with NOMU One For All Rub.
Serving guide
Choose your portion size.
PREP
Preheat the oven to 200°C. In a bowl, combine the mince, garlic, ½ the Onion (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
ROAST
Spread the cauliflower, green beans, and the cannellini beans on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden and cooked through, 15-20 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
MEATBALLS
Return the pan to medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 4-6 minutes (shifting occasionally). Remove from the pan.
MUSTARD Cabbage
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Cabbage and the remaining onion until lightly golden, 4-6 minutes (shifting occasionally). Mix in the mustard, the cream, 100ml [200ml]|#7DA0D7 of water and the meatballs. Simmer until combined, and the meatballs are cooked through and creamy, 4-6 minutes. Remove from the heat and season.
TIME TO EAT
Plate up the roast, top with the loaded creamy venison meatballs, sprinkle over the coriander, and enjoy, Chef!
PREP
Preheat the oven to 200°C. In a bowl, combine the mince, garlic, ½ the Onion (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
ROAST
Spread the cauliflower, green beans, and the cannellini beans on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden and cooked through, 15-20 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
MEATBALLS
Return the pan to medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 4-6 minutes (shifting occasionally). Remove from the pan.
MUSTARD Cabbage
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Cabbage and the remaining onion until lightly golden, 4-6 minutes (shifting occasionally). Mix in the mustard, the cream, 100ml [200ml]|#7DA0D7 of water and the meatballs. Simmer until combined, and the meatballs are cooked through and creamy, 4-6 minutes. Remove from the heat and season.
TIME TO EAT
Plate up the roast, top with the loaded creamy venison meatballs, sprinkle over the coriander, and enjoy, Chef!
PREP
Preheat the oven to 200°C. In a bowl, combine the mince, garlic, ½ the Onion (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
ROAST
Spread the cauliflower, green beans, and the cannellini beans on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden and cooked through, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
MEATBALLS
Return the pan to medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 4-6 minutes (shifting occasionally). Remove from the pan.
MUSTARD Cabbage
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Cabbage and the remaining onion until lightly golden, 6-8 minutes (shifting occasionally). Mix in the mustard, the cream, 300ml [400ml]|#7DA0D7 of water and the meatballs. Simmer until combined, and the meatballs are cooked through and creamy, 6-10 minutes. Remove from the heat and season.
TIME TO EAT
Plate up the roast, top with the loaded creamy venison meatballs, sprinkle over the coriander, and enjoy, Chef!
PREP
Preheat the oven to 200°C. In a bowl, combine the mince, garlic, ½ the Onion (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
ROAST
Spread the cauliflower, green beans, and the cannellini beans on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden and cooked through, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
MEATBALLS
Return the pan to medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 4-6 minutes (shifting occasionally). Remove from the pan.
MUSTARD Cabbage
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Cabbage and the remaining onion until lightly golden, 6-8 minutes (shifting occasionally). Mix in the mustard, the cream, 300ml [400ml]|#7DA0D7 of water and the meatballs. Simmer until combined, and the meatballs are cooked through and creamy, 6-10 minutes. Remove from the heat and season.
TIME TO EAT
Plate up the roast, top with the loaded creamy venison meatballs, sprinkle over the coriander, and enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R326.10
for 4 servings · R81.53 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cannellini Beans needs 120 gCannellini Beans in Brine 400 g 400 g at R28.99 · 30% of packR8.70
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Cauliflower Florets needs 600 gBroccoli & Cauliflower Florets 700 g 700 g at R56.99 · 86% of packR48.85
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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R40.99 · 10% of packR4.10
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Wholegrain Mustard needs 60 mlMaille Wholegrain Mustard 210 g R70.99 · whole pack (size can't be divided)R70.99
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Cabbage needs 400 gChinese Cabbage 300 g 300 g at R29.99 · 1.33× packR39.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Free-range Venison Mince needs 600 gFree Range Extra Lean Venison Mince 500 g 500 g at R83.99 · 1.20× packR100.79
Not in the Woolies basket — source these elsewhere:
- NOMU One For All Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Venison Meatballs & Mustard Cabbage?
The preparation time for Venison Meatballs & Mustard Cabbage with roasted veggies is between 25 and 45 minutes.
What is the total time required to make Venison Meatballs & Mustard Cabbage with roasted veggies?
The total time required to make Venison Meatballs & Mustard Cabbage with roasted veggies is between 40 and 60 minutes.
How many servings does Venison Meatballs & Mustard Cabbage provide?
4 servings
What are the main ingredients in Venison Meatballs & Mustard Cabbage?
Cabbage, Cannellini Beans, Cauliflower Florets, Free-range Venison Mince, Fresh Coriander, Fresh Cream, Garlic Clove, Garlic Cloves, Green Beans, NOMU One For All Rub, Onion, Onions, Wholegrain Mustard
What is the nutritional information of Venison Meatballs & Mustard Cabbage?
Calories: 656, Carbs: 46 grams, Fat: grams, Protein: 56.4 grams, Sugar: 19.1 grams, Salt: 1298 grams
How do I prepare Venison Meatballs & Mustard Cabbage?
TIME TO EAT: Plate up the roast, top with the loaded creamy venison meatballs, sprinkle over the coriander, and enjoy, Chef! MUSTARD CABBAGE: Return the pan to medium heat with a drizzle of oil if necessary. Fry the cabbage and the remaining onion until lightly golden, 4-6 minutes (shifting occasionally). Mix in the mustard, the cream, 100ml [200ml]|#7DA0D7 of water and the meatballs. Simmer until combined, and the meatballs are cooked through and creamy, 4-6 minutes. Remove from the heat and season. MEATBALLS: Return the pan to medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 4-6 minutes (shifting occasionally). Remove from the pan. ROAST: Spread the cauliflower, green beans, and the cannellini beans on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden and cooked through, 15-20 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway). PREP: Preheat the oven to 200°C. In a bowl, combine the mince, garlic, ½ the onion (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
What should be prepared from my kitchen to make Venison Meatballs & Mustard Cabbage?
Cabbage, Cannellini Beans, Cauliflower Florets, Free-range Venison Mince, Fresh Coriander, Fresh Cream, Garlic Clove, Garlic Cloves, Green Beans, NOMU One For All Rub, Onion, Onions, Wholegrain Mustard
How many calories does Venison Meatballs & Mustard Cabbage have?
656 calories
How much fat content does Venison Meatballs & Mustard Cabbage have?
grams