Amidst the harsh winter in Mzansi and rising meat prices, home cooks are seeking affordable and nutritious alternatives. The answer lies in local fields and gardens, as cabbage has long been a staple of South Africa's agricultural communities. This vegetable tolerates frost well, is readily available, and provides significant nutritional value at a much lower cost compared to commercial meat. Three local culinary approaches demonstrate how they prepare this winter crop.
Chef Nonkhlanhla Moroenyane, a cookbook author, nutrition activist, and founder of Noni’s Home Dish based in Kensington, Johannesburg, prefers cooking cabbage over an open fire. She states: 'I am a girl who smokes purple cabbage imphepo on the grill.' Moroenyane advises cooks to always keep traditional imphepo (African sage) nearby during the red cabbage season, as well as having a braai, firewood, and charcoal ready.
Her method lends the vegetable a cultural and aromatic touch. Moroenyane creates a dry marinade by mixing Cajun spices, garlic powder, and barbecue seasoning in a bowl with flavored coconut oil. After cutting a whole purple or green cabbage into large pieces, she thoroughly coats each piece with this mixture. She recommends 'slow roasting, not flaming, for about five minutes. Smoke it along with it.' The goal of this process is to achieve a deep, charred flavor while maintaining a crisp texture inside. Moroenyane suggests serving these smoky pieces alongside other grilled vegetables or pairing them with a warm curry dip.
In Cape Flats, Chef Marshall Buysen, founder of Marshall’s Kitchen in Manenberg, holds a deep respect for cabbage inherited from his grandmother's cooking. He explains that 'cabbage stew was a comforting dish loved by farming families in the Western Cape countryside for a long time.' In cold months, the main crops gathered in family gardens and local farms were fresh cabbage, potatoes, onions, and carrots, as they were inexpensive, nutritious, and easily accessible. Farmers traditionally cooked this hearty stew in one cast iron pot over an open fire or wood stove. Cooking everything together saved time and fuel, allowing earthy aromas to slowly develop while families worked in the fields. Although meat such as beef, lamb, or chicken was added when available, Buysen notes that scarcity never stopped the preparation of this dish. 'On days when meat was scarce or too expensive, beans or lentils were used instead, creating a complete vegetarian dish that did not lose the comforting taste of the stew.'
Working out of Parktown in Johannesburg, Chef Mbasa Brook tackles current financial difficulties with the motto: 'No meat, no problem.' Mbasa shares his step-by-step recipe for a thick, comforting winter cabbage stew that will warm your body and soul this winter. The recipe includes cabbage, carrots, onions, peppers, garlic, tomatoes, as well as various spices, including paprika and curry powder. His golden rule is: 'Do not stir the pot too much.' This can cause the vegetables to break down, resulting in a puree instead of a stew. Whether the cabbage is smoked over slow coals in Gauteng or simmered over an open fire in a rural community in the Western Cape, cabbage remains a reliable and budget-friendly option for the winter season and subsequent periods.
The dream of living away from the hustle and bustle of the city in the mountains is achievable, but it is important to understand the financial costs involved. A couple living in the village of Gadjan near Manali in Himachal Pradesh has shared a detailed breakdown of their monthly expenses, which went viral on social media.
In a video posted on Instagram titled 'Living in the Mountains, Episode 1,' content creator Divya and her partner Saurav explained what their budget entails while living in the mountains. They currently occupy a four-bedroom house (4BHK) as they run a joint guest business (homestay). However, if someone only needs to rent accommodation, the cost of a one-bedroom apartment (1BHK) is around 15,000 rupees, and a two-bedroom (2BHK) is approximately 25,000 rupees per month.
Food expenses amount to about 15,000 rupees. Since the couple primarily cooks at home, their monthly grocery bill reaches approximately 10,000 rupees. Additional expenses for eating out occur occasionally and total about 5,000 rupees.
Despite living in the mountains, fuel costs are low. Divya noted that they often walk, but they still spend about 3,000 rupees per month on petrol and miscellaneous items.
Utilities also remain affordable. No extra charges are required for water. The electricity bill, according to Divya, is quite low, amounting to about 1,000 rupees monthly. Furthermore, living amidst nature allows them to save on entertainment, although the couple allocates about 3,000 rupees per month for small mountain adventures.
Summarizing all these expenses, Divya stated that the total monthly cost for a comfortable life in the mountains is approximately 50,000 rupees. They emphasized that while living in such a picturesque and peaceful place near Manali might seem expensive, a comfortable lifestyle is entirely possible for around 50 thousand rupees with proper financial management and cooking meals at home.
In July alone, approximately 1.2 million foreign guests visited Uzbekistan for tourism purposes. In the same period, the seven-month figure exceeded 7.7 million.
According to data from the National Statistics Committee, 7,749,308 foreign citizens visited Uzbekistan for tourism in January-July 2026. This number is 1.4 million more than the same period last year, which is an increase of 22.6 percent.
During the period from January to June, this figure amounted to 6,565,410 people. Therefore, 1,183,898 foreigners visited Uzbekistan in July alone.
Among the seven months, the countries that sent the most tourists to Uzbekistan were Kyrgyzstan, Kazakhstan, and Tajikistan. Russia and Afghanistan occupied the next places.
Four of the top five countries border Uzbekistan, while Russia led among non-bordering countries in terms of tourist numbers.
Following them were China, Turkmenistan, Turkey, India, and the Republic of Korea.
The rainy season brings relief from the heat, but it is also accompanied by problems such as dampness, high humidity, unpleasant odors, and the growth of green moss throughout the house. Moss that appears on balconies, stairs, roofs, and railings not only spoils the appearance but also creates a slipping hazard. Furthermore, poor ventilation in rooms and closets leads to the spread of a characteristic musty smell.
If you are concerned about slippery moss and odors during the monsoon period, you can use natural ingredients available in the kitchen to freshen and clean every corner of the house, avoiding expensive chemical cleaners. Below are simple and effective methods.
To remove moss from affected areas (such as balconies, stairs, or floors), first sprinkle a small amount of dry baking soda. Then, spray white vinegar over it. When the vinegar contacts the soda, foam is formed. This mixture should be left for 15–20 minutes, after which it should be thoroughly scrubbed with a stiff brush and rinsed with water. This will completely remove the moss.
To deal with stubborn moss on yards or roofs, prepare a solution: mix 2–3 tablespoons of bleach or coarse salt in a bucket of boiling water. Apply this solution to the affected areas and leave it for 10 minutes. Afterward, clean the surface with a broom or brush to prevent the moss from reappearing.
To combat dampness and odors in closets, shoe racks, or closed rooms, it is recommended to hang sachets filled with lavender and cloves. Potpourri absorbs moisture and spreads a pleasant aroma in the air.
You can also use a spray based on lemon and baking soda. In a spray bottle, mix one cup of water, one teaspoon of baking soda, and the juice of one lemon. Spray this solution in areas where a musty odor is felt, such as on carpets or in corners; this will help immediately eliminate the unpleasant smell.
