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  • Sunflower oil 100.0 ml
  • Onion (finely chopped) 200.0 g
  • Cabbage (shredded) 600.0 g
  • Brown sugar 50.0 g
  • Water 500.0 ml
  • Butter 60.0 g
  • Ox liver (cut into 10 - 15 mm thick slices) 2.0 kg
  • Water (for slurry) 600.0 ml
  • Spinach (washed and chopped) 300.0 g
  • Butternut (peeled and cubed) 1.2 kg
  1. Method:

    • Pre-heat a griddle pan. Run hot water over the liver and remove the membrane with your fingers and pat dry. Season with Robertsons Barbecue Spice.
    • Make a slurry with the Knorr Roast Classic Roast Onion Gravy Powder and 100 ml water. Bring the rest of the water to the boil. Then add the slurry to the boiling water, reduce heat and simmer for 2 min.
    • In a pot, heat oil and fry the onions until soft, then add the cabbage and cook for a further 5 min. Then add the Knorr Aromat Original and the spinach and cook for another 5–7 min or until liquid has gone.
    • In a pot bring sugar, Robertsons Cinnamon, water and butter to a boil. Add butternut cubes and cook covered, stirring occasionally for 8 min and uncovered for 3–4 min until tender (butternut quality may differ).
    • Serve grilled ox liver with gravy, spinach and cabbage mix and butternut.
  2. Chef's Tip:

    • You can steam the butternut instead of boiling in water.
    • Protein option: Ox liver can be replaced with chicken livers.