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  • 250g Mixed raw nuts
  • Oil, Sunflower 15 ml
  • Robertsons Chip & Potato Seasoning
    Robertsons Chip & Potato Seasoning
    3 g
    Added to cart: Robertsons Chip & Potato Seasoning
  • Robertsons Barbecue Spice
    Robertsons Barbecue Spice
    2 g
    Added to cart: Robertsons Barbecue Spice
  • Robertsons Peri-Peri Spice
    Robertsons Peri-Peri Spice
    2 g
    Added to cart: Robertsons Peri-Peri Spice
  • Cumin seeds 3 g
  • Honey 3 ml
  • 1 Green baby cabbage
  • ½ Red baby cabbage
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    15 g
    Added to cart: Robertsons Veggie Seasoning
  • Butter 30 g


  1. Cabbage:

    • Heat the nuts in a medium pan to release the oils. Cook for about 2 minutes, tossing around continuously.
    • Add the oil, and cook the nuts until golden brown.
    • Add the Robertsons Chip and Potato Seasoning, Robertsons Barbecue Spice, Robertsons Peri-Peri and cumin, and cook for 1 minute.
    • Stir in the honey, and cook until caramelised.
    • Transfer the nuts onto a roasting tray and place in a low heat oven to dry out.
    • Remove from the oven, allow to cool completely and store in an airtight container.
    • In a pot of boiling water, add the cabbages and cook until al dente. Then remove from the heat and pat dry.
    • Melt the butter in a frying pan. Add the Robertsons Veggie Seasoning and sear the blanched cabbage. Add the spiced nuts, and cook for 30 seconds.
  2. Serving suggestion:

    • Place the green and red cabbage on the plate, sprinkle the nuts and butter over the cabbage and garnish with micro herbs.