Ingredients
- 1 small white cabbage, shredded
- 2 onions, sliced
- 2 tomatoes, crushed
- 2 garlic cloves
- 3 tbsp oil
- Salt, pepper, pili-pili
- 80 ml water
Method
- 01 Sweat onions and garlic in oil. Add tomatoes 5 minutes.
- 02 Add the cabbage, salt and pepper. Stir.
- 03 Add water, cover and simmer 15–20 minutes to the tenderness you want.
- 04 Uncover 2 minutes if too wet. Adjust seasoning.
- 05 Serve hot with bugali, rice or grilled meat.
Simmered cabbage is an Eastern table green—less sung than [pondu](/en/recettes/pondu/) but common when the market has it. It sits beside [bugali](/en/recettes/bugali-kivu/). Another everyday Swahili green: [sukuma](/en/recettes/sukuma-est/).
In the same spirit
Other recipes close by territory or by gesture.
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Bugali
Bugali recipe: maize flour worked with hot water into a firm paste — staple side in Kivu (cousin of Katanga bukari and East African ugali).
5 min prep · 20 min cook
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Sukuma
Sukuma (sukuma wiki) recipe: kale-style or market greens quickly sautéed with onion — fast Kivu and Swahili-speaking East vegetable.
15 min prep · 15 min cook
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Ndunda
Ndunda recipe: leafy greens (spinach, amaranth or a market mix) simmered with tomato and onion — everyday Kinshasa greens, distinct from Kasai biteku-teku.
20 min prep · 25 min cook