Curried Pilchard and Cabbage Stew

Prep 15 Mins, Cook 60 Mins, 9 Ingredients, Serves: 4 - 6


  • 1 Tbsp. (15 ml) cooking oil
  • 1 onion, chopped
  • 1 Tbsp. (15 ml) Rajah Mild and Spicy Curry Powder
  • 1 tsp (5 ml) Robertsons Chicken Spice
  • ½ cabbage, cut into thin slices
  • 1 cup (250 ml) water
  • 1 Knorrox Chicken Stock Cube
  • 1 x 400 g can of pilchards in tomato sauce
  • 2 Tbsp. (30 ml) Knorr Minestrone Soup


  • In a pot fry the onion in oil until soft.
  • Add the Rajah Mild & Spicy Curry Powder and Robertsons Chicken Spice and fry for two minutes, stirring continuously.
  • Add the cabbage and fry for a further five minutes.
  • Then add the water and the Knorrox Chicken Stock Cube, stir well and bring to the boil.
  • Turn down the heat and simmer with the lid on for 30 minutes or until the cabbage is tender.
  • Add the pilchards to the pot, stir well and allow to heat through.
  • Just before done, mix the Knorr Minestrone Soup with four tablespoons of water to make a smooth paste then add it to the pot and allow to simmer for five minutes, stirring continuously until thickened.
  • Serve with pap or rice.